It's so small - only 10 tables, but has a nice atmosphere. Beer & wine, no liquor. I enjoyed the sangria, although I doubt it should have had all that ice in it. Fried banana appetizer: I'm thinking it was a lot of fuss for very little. The entrees were great, though. Lamb shank falling off the bone in a tasty beer-based sauce. Mahi mahi was one of the "specials": an amazing sauce. We also had sauteed salmon and cochinita pibil; also pronounced very good. Special touches; a bitty squash bowl filled with cheesy calabasitas with corn, and the half-and-half tortillas. I don't know how they did it but the freshly-made tortillas were half white corn and half blue corn, like black & white cookies. Hilarious and yummy. Even the salsa that came with the chips was different from any I've had, perhaps tomatillo-based but unique and just hot enough. As others note, the chef comes out to describe the night's offerings and specials. The results show food is his passion. It's pricey but worth a special occasion.