The Scene Terra cotta walls, rough tiles and a hodgepodge of ethnic crafts make this 40-seater feel like a restaurant in the student quarter of a South American capital.
Service is knowledgeable.
The Food Start with thick strips of sweet, fried yucca, a staple South American veggie similar to the potato, served with zesty salsa fresco. Deep-fried empanadas burst with flavor from a stuffing of ground sirloin and sofrito, a spicy mixture of peppers, onions and garlic. Pulled chicken, sweet and sour with raisins, olives and sofrito, is light but hearty. Traditional Milanesa is a generous portion of breaded and fried chicken breast, topped with tomato and arugula salad. For dessert, order creamy tres leches cake, in chocolate, banana or cinnamon.