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Jibarra Restaurant Review: Chef Ricardo Quintero, a Mexico City native, brings experience from famed Akelarre (in San Sebastián, Spain) to Jibarra's innovative kitchen. Start with the blue crab soup with crab-butter ‘cannoli.’ Entrées include huitlacoche ravioli in a Gorgonzola-epazote sauce; Kurobuta pork osso buco flavored with cumin, oregano and chiles; and seared ahi rubbed with Mexican spices and dried dark chiles over a chorizo stew. Sweets are just as exciting as the savory dishes, bursting with unusual flavor combinations. Save room for the cheesecake with chunks of pickled mango, a creamy bread pudding with citrus marmalade and chocolate-clove-cinnamon ice cream, or the house-made sorbets. The Tequila Lounge offers an array of top-quality tequila brands and features nightly specials. Tequila tastings are a regular Wednesday experience, always served with the house-made sangrita chaser. The extensive wine list focuses on Spanish and South American producers. On Sundays, non-reserve wines are 50 percent off.