What a great place, much better than Modesto. The food was diverse, the sangria flowed freely and the atmosphere was cozy. The goat cheese sauce on garlic bread was a good appetizer and the salmon and tenderloin w/ blue cheese was exceptional. The deserts were to die for, especially the tres leches and the special sangria marinated pears accompanied by blood orange gelato. Hats off to Adam, the executive chef, who pulls it all together for a great dining experience!
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