WIth an outdoor patio and a trendy, nautical-inspired chandelier room in the back, this 125-seat spot works for large dinner parties or intimate dates. Interior designer Kirk Pereira really personalized the space using woven chairs and hand-blown glassware similar to those the owners have seen on their travels. And Pereira kept it sexy with a white onyx bar (boasting LA-based contemporary artist Paul Robinson's designs) and a glass tequila wall that emanates light.
Duck Confit Tacos [$12] with sour cherry salsita, shaved radish and cilantro crema. Heart be still.
Extremely high expectations joined the party at the mere sight of these colorful and juicy looking tacos. Alas, these were a disappointment.
The duck confit was way too sugary and the sweetness completely masked the other flavors. Who really wants to bite into a dessert taco as an appetizer? Our waitress told us that we were not the first to mention the sugary overload and she hinted that perhaps a few of the dishes were still being revised. Truth is that the restaurant is still very new and just needs a few tweaks in the right places to blossom.