Description
This Oak Lawn newcomer is borne out of Los Cabos and brought all the way to Dallas by chef and owner Manuel Arrendondo. He brought his wife, Virny, and an entire restaurant concept, including some waitstaff, from south of the border into this large, cavernous and sleek dining room.
Beef yakatori with skewers of meat standing at attention in a large hunk of pineapple, or chicken skewers upended in half of a coconut shell and draped with sauces and foams show a chef who’s not afraid to get in touch with his whimsical side. Thoughtful execution comes through in a perfectly cooked pork tenderloin, some passable pastas and a lovely posole.
