 Overlooking the Grand Canal and its gondoliers, this cheerful eatery features colorful artifacts, a friendly 16-seat bar displaying decorative liqueur bottles and a bustling open kitchen. We like the crab cakes full of fresh lump crab coated with crushed pepita seeds, then served with tomato gazpacho sauce. The creative duck relleno features an Anaheim chile stuffed with orange duck confit and topped with a red chili manchamantel sauce. Tacos and burritos are served with cilantro rice and clay pot black beans. The Santa Rosa barbacoa de puerco---marinated pork roasted in a banana leaf served with the rice, beans and a chipotle barbecue sauce---is a winner, as is the Cabo ahi with sautéed napa cabbage, tomatoes and crispy bacon with pasilla cream sauce and shrimp salsa. Save room for the peach marmalade empanada with pepita brittle ice cream and ponche syrup. |
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