Parillada is great. Chicken, steak, chorizo, onions and peppers with rice and beans
The brisket and pork are smoked for about 16 hours and both are very good. The chicken gets a quick turn in the smoker, too, making it sweet and juicy. Read more.
The focus is on "under-utilized local species" like porgy, monkfish and flounder, with a "Daily Landings" board heralding the catch of the day. Try the Reel Deal: choice of fish, sauce, and side. Read more.
The poké bowl trend lands in Chinatown with the arrival of Chikarashi from Neta chef Michael Jong Lim, who is blending the Hawaiian staple with Japanese chirashi bowls and Chinese and Korean flavors. Read more.
