The menu consists of smaller, tapas-style dishes and larger racciones, created by Landon Thompson, from the restaurant group's other outpost, the Iberian Pig.
The hulking chuletón (a bone-in rib-eye for two) does the traditional Spanish steak dish proud. Weighing in at 2.2 pounds, it’s slowly cooked on the restaurant’s impressive wood-fire grill. Read more.
The poblano pepper soup is AMAZING! (Unfortunately it's a special and not always available but worth the wait.)
The mushroom ravioli with spicy Italian sauce was really good, light atmosphere too. Lots of gluten free options too.
Turtle mocha is delicious! I wish they had Caribous in Alabama (besides at the Auburn campus! RTR!)!