Chef Ricardo Cardona adds his own twists to Dominican cuisine, serving small plates of empanadas, calamari, and oxtail

Owners & head chef infuse Dominican cuisine with European, Asian & Caribbean flourishes & technical refinement to create eclectic menu

Chef Ricardo Cardona adds his own twists to Dominican fare, serving tapas of empanadas, calamari & oxtail

Chefs meld island fare with comfort fare, serving barbecue chicken alongside jerk seafood in warm atmosphere often alive with music

Internationally taught chef crafts Latin-inspired tapas from ingredients including artisanal manchego cheese, plantains & baby squid

Owners & head chef imbue Latin-fusion with European, Asian & Caribbean influences & technical refinement to create eclectic cuisine

Staff serves Caribbean-American fare such as jerk chicken in tropical dining area coupled with live jazz, steel pan & reggae music