Langosta Baeza, Eduardo's creation of lobster served in its shell with jalapenos, tequila, mushrooms and bacon. There wasn't a lobster in the house on the one evening it really beckoned from the menu. Mestre said the chef wasn't happy with the lobsters he saw that day. The soggy pastry shell that sheltered a succulent combination of seafood and asparagus puree must surely have been an oversight. The restaurant is small but inviting , with an atmosphere simultaneously contemporary and antique.
Service is what the word gracious was intended to describe.
Here, a waiter will not only whisk a plate for discarded green lip mussel shells away and replace it with another, but actually turn it when you fill up one side. Wine glasses are replenished with expert timing. And a waiter even softly apologized for accidentally bumping a chair that no one was sitting in. Desserts are simple, but delicious. Ask for a magical concoction that a waiter, on one evening, shyly presented as a surprise.