sel

"Get the pulpo (octopus), asparagus with duck egg and truffle oil, and the lemon citrus salad for appetizers. All really good food and innovative cocktails"

Leah Johnson

"The deconstructed spin on the Nicoise, made with black tiger shrimp, grilled eggplant, piquillo pepper, confit potato, haricots vert, & quail egg, makes classic versions seem pedestrian by comparison."

Phoenix New Times

"Some of the best food in town with exceptional prices. Grab a seat at the "bar," it's a great show."

Alicia Jorgensen