Description
A large, stylish space serving small plates in the contemporary mold: Ahi tuna, sliders and pork belly all make an appearance on the lengthy menu. Owner and chef Eric Erhard brings Caribbean and Latin American influences to his dishes, which include jerk chicken kebabs in a key lime-yogurt sauce and fried calamari given a welcome lime twist. The "Sexy Gritz" might be embarrassing to order, but paired with shrimp and thick slices of garlic in a fiery sauce, they make for a tasty repast. Dessert includes a tribute to the Chipwich, the ice-cream sandwich made with chocolate-chip cookies.
