The best egg dish in town might be the fried eggs, slicked with harissa and topped with toothsome garbanzo beans, salty kalamata olives and fried parsley.
Best bets include the ravioli with marinara sauce: big, square, cheese-filled ravioli that bear little resemblance to the delicate pasta served at more fashionable spots.
Don’t miss the tender, juicy, super-beefy picanha with its salty, caramelized crust.
Even if you don’t like flan, Mercado’s version is a must. The staff calls it “the best flan in the universe.”
Head upstairs at this Craftsman-style cutie and let the good people behind the bar surprise you with the “Bartender’s Choice,” discounted at happy hour.
The hamachi tostada packs a wallop of flavor with slivers of jalapeño, crunchy peanuts, Thai basil and fried onion. For heartier appetites, there’s a Flintstones-size smoked turkey leg.
Cool weather offerings might include his haute version of a chile relleno: a poblano pepper, charred to black, stuffed with zippy housemade venison chorizo, and napped in a suave corn sauce.
There’s a reason the salted caramel flavor at this sweet ice creamery is the runaway favorite. Jessica Mortarotti and team make their own caramel for the recipe.
The unlikely star of the show is the white chocolate raspberry cookie - a big golden beauty with a fresh raspberry heart, light crispy exterior & soft chewy interior with that perfect doughy goodness.
Softball-sized matzoh balls in steamy chicken broth are a meal on their own.
