"The place is cute, the menu interesting, the cocktails creative. It’s exactly the sort of place you think you’re going to love. Unfortunately it all falls apart in execution. Feels brilliantly designed and under-managed. The poached eggs in the huevos rancheros were wildly over cooked and the rest of the dish under-seasoned. The tortillas in the chilaquiles, which, classically, should be both the textural and flavor foundation of the dish, gently softened by the sauce but still toothy,were straight from the bag, barely covered in sauce, forming a distractingly crunchy and dry mass beneath what might have been an interesting cover. In both cases, you sort of got what the executive chef had in mind, but equally clear that the line is undertrained. Last, the service, while fine, also shows signs of under-management. Stations left uncleared long after guests had departed, no attempt to upsell a second drink, etc. The one major positive was the cocktail, a grapefruit and tequila combination that was both interesting in conception and well balanced. I might have had two of anyone had asked."
