A natural, head-on presentation added to the appeal of this dish, as did the tender rice and small salad, simply accompanied by a lime wedge. Sat 9 am-6 pm, closed Sundays. They scrubbed it free of mysterious stains and bondage accoutrements, painted it yellow, and started making sandwiches. Really good sandwiches. Potsie would be proud.
Nothing is too spicy, but nothing is bland.
While it would be easy to turn up your nose at the place, it does what it means to do really well. It looks a little odd on the plate, but one bite into the pearly seared scallops and light sauce reduction proves the risk worth taking. You are escorted past the whispering front bar, through the champagne-peach warmth of the main dining room, to an intimate back parlor. This jolly fellow seemed to welcome us to the Middle Ages with its buttery goodness, allaying fears of a pestilent repast. Tucked under a blanket of emerald sauce, this dish was spicy with mysterious flavors, as if conjured up by Merlin himself.