The splendid regional Mexican menu features Oaxacan turkey mole, Nayarit shrimp stew and sea scallops with Pozole. The authentic soups are pleasing, as is the less authentic lake perch tacos with tangy chipotle mayonnaise. The bar, with its fine tequila inventory, is a fun spot for finger food . Graze on tostadas del mar, or perhaps gorditas de tinga. 342-3553 Step back into a classic 1960s supper club and bring your appetite.
Steaks are huge, lamb chops are thick slabs, and the barbecue ribs barely fit on the plate.
Order at the bar while your table is prepared. Don't be in a hurry. But don't pass up other Irish treats such as superb smoked salmon in a salad and the fresh-baked breads. Save room for a pint of Guinness. The decor is contemporary but the aroma of spices emanating from the kitchen is pure Indian.