It's a nice enough image. A sizable square of mahi mahi boasts perfect 90-degree hashes: the mark of a careful quarter turn on a searing hot grill. The visual perfection carries through to the very center of the fish, where my fork encounters firm and fresh flesh, cooked a moment past translucence, warm but still lush. It's perched on a bed of toothy quinoa, with wilted spinach leaves in the fold and a cream sauce lightly accented with a quiet... More >>>
The shredded beef with avocado risotto goes vertical like much of Manuel's menu.