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When the sun goes down, this farm-to-table restaurant and open-air garden is packed with locals who are eager to go out of their way for one of this spot’s wood-fired pizzas or its house specialty: roasted suckling pig. Dishes use fresh, seasonal ingredients and range from small plates like spicy fish tostadas and barbacoa tacos to heavier entrees, such as braised beef short ribs and grilled octopus.