Walk-ins accommodated when possible. Under the eaves of its indoor stylized rustic huts, customers sip steaming glasses of cafe con leche or fresh papaya juice. The peasant dishes are as gentrified as the setting. The famed Peruvian potato is transformed here into papa rellena, a sphere of the mashed tuber encasing spice-infused minced beef. Chef Phillip Shaw, trained at the Culinary Institute of America, has taken Creole cooking out of grandma's kitchen and polished it up without losing her down-home flavors.
Homemade desserts tend to contain lots of pineapple or coconut.
Triple chocolate mousse cake is a satisfying version, though it is purchased elsewhere. On a fine day, when the dining room expands to the box garden patio, request an outside seat.