To start we ordered a vegetarian version of the Queso Fundido with grilled mushrooms on top of melted cheese served with blue corn tortilla and tomatillo salsa cruda. This was the best dish of the night and was a nice portion. We loved the burnt cheese on the bottom of the cast iron skillet. We also shared the Ceviche Amarillo featuring hamachi, yellow aguachile, ají amarillo, mango, and orange. This dish had bright citrus notes and a spicy kick, but had way too much liquid. We had to sift and search for the fish and the chips got soggy.
Before we were even half-way done with our appetizers, our main dishes showed up. We were taken a back, and unfortunately they sat on the table and got a bit cold while we finished eating the first dishes. Also, we tried to order another drink special but our server informed us they were all out, so we ordered a classic house margarita instead. These drinks would not show up until after we finished our main dishes.
Speaking of, Keith ordered the Braised Short Rib served with orange blossom purée, espadin-mezcal sauce, baby patipan, and sun-dried chili ash. The portion size was small, but the meat was tender and had good flavor. He found the purée to be too sweet for his liking though.
I ordered the Enchiladas stuffed with shrimp and Maryland blue crab, topped with creamy guajillo sauce, crema fresca, and over-dressed greens. The filling was good, but the sauce was bland.
Overall, we had an alright meal. The interior design was very modern and it looked like there was plenty of outdoor seating. Be prepared to leave with smoke scent all in your hair and clothes, as there are many table-side fire presentations. On the downside, we felt rushed by having all the food come out at once and our server "forgetting" our drink orders. We didn't sweat it too much, as we understood they were probably still understaffed due to the pandemic.
Total Rating: 3.85
Food: 4, Price: 3, Service: 3.5, Ambience: 4.5, Accessibility: 5
