The instant rush of spaciousness is intoxicating. There are two patios. Two dining sections. And a wine room that seats 12. Vibrant red walls mingle beautifully with a gallerylike collection of contemporary art - vases by Kevin Osborne, sculptures by Bustamante and Steven Derks.
Muted lighting casts a warm glow against charming, wooden-beamed ceilings.
And of course, there are bathrooms so cool they seem worthy of an architecture award. The same creative Southwestern cuisine is served, this time overseen by new executive chef David Frappiea. An interesting selection of soups, salads, pasta, beef, chicken, pork, seafood, vegetarian dishes and a handful of sandwiches will tempt a wide array of diners. Each item was presented with artistic flair. Arriving hot, with two cinnamon-dusted croutons that supplied an integral spiciness, the thick, pale orange soup was an excellent choice for a chilly evening.