Shrimp drenched in citrus juice, smoldering chile and tomato come in a halved coconut. A bowl of striped clams steamed in beer wears a thatch of flash-fried parsley. Duck tamale ropa vieja is more like a beautifully fluffy corn bread sauced with moist, shredded duck in a complexly spiced chile rojo. Plaintain pappardelle tossed with asparagus and white pozole is unusual, and delicious. And tasty conch croquettes come with a nice little salad of julienned vegetables squeezed with lime.
Main courses seem to come from a different kitchen and a different sensibility.
The best dish I had during an early visit, Yucatan duck, was discontinued. Roast chicken in a pistachio mole sounds lovely, but the chicken is flaccid and dull tasting. Char-grilled sirloin with chimichurri sauce is chewy and not very flavorful. And there's nothing crispy about crispy whole fish rellena, deboned and stuffed to bursting with crab meat. The wine list would be better if it had more than just one or two examples of good wines from Spain, Chile, Argentina and Portugal.