“The menu is clean and simple — with a twist of playfulness. Fresh ingredients are the key, from the strawberries and basil in a tasty caipirinha to the delicious “strawberry sundae” that combined plenty of sliced strawberries with ice cream, Rice Krispies, caramel and whipped cream.”

“Eclectic brunch dishes such as smoked fish flatbread and chicken and waffles complement appealing takes on the usual omelets and such, but you can also order from the dinner menu. Among the small plates, don’t expect many Spanish-style tapas (although I may have missed the boat by not ordering papas bravas with crème fraîche and chipotle peppers)—it’s foods of all nations, such as gnocchi, short ribs, and ricotta croquettes. Shrimp with pimento, lemon, and tarragon were good but didn’t convert me from classic gambas al ajillo. But Brussels sprouts with Caesar dressing and Parmesan are delicious, though I would have preferred the insides cooked just a bit longer, to match the crispy outer leaves.”