Chef Enrique Limardo's flagship pulls from Venezuela, Peru, and the Caribbean, plating dishes as bold in color as they are in flavor. The patacón piña colada and the cacao-basil crumble dessert are the two hardest things on the menu to skip.
Seared duck breast, roasted onion, crispy potato rosette, berry reduction
The Setting
We were seated right at the chef's table, celebrating a birthday — the kind of night where every course felt like part of the occasion. It was amazing from start to finish, and dessert closed things out on the highest note of the night.
What to Order
Start with the hamachi tuna tartare, then get the gnocchi — both are standouts alongside the patacón piña colada and the cacao-basil crumble dessert.
The Verdict
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