It's always nice to be greeted by the chef's own herb and vegetable garden as you enter a restaurant, so look left before you enter. The restaurant is located in neighborhood and you feel as if you are entering someone's home that has been converted in to a restaurant. I suspect that this is actually the case, and not a deliberate architectural design choice. Needless to say light hardwoods give a warmth to this homestyle haute cuisine establishment. Interpretations of roasted chicken, pork chops, beef cheek and shortrib, and fresh fish are all prepared with fresh ingredients. The chef's style was very pan-american, with some dishes remarkably local and others such beer slow roasted boneless shortrib would be standard fare in New York City and Los Angeles. This restaurant would fit right in to any metropolitan city.
All very fresh high quality food cooked with amazing attention to every detail, including plating. In some cases the dishes were a little flat in flavor, but overall this was a great dining experience and very very cost effective for what it is. I'll put 3 dollar signs but I live in L.A. where everything is ridiculously priced and this is an L.A. 2 as the portions end up being large.
The one dish that was unrivaled was the tres leches. Without question the best one I've had, and I'm not a thin man.
Make reservations. I think my entire experience in Panama city would have been different if I'd had known to make reservations to every hot restaurant a week in advance.
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