July 13, 2003
Just like the menu, the interior of this restaurant is upscale Southwestern. There are paintings on the wall with blood red coyotes on a field of black. The ceiling looks like the ceiling of a log cabin, etched with geometric designs in bright colors, and the rooms are accented by iron.
The menu is no less creative. For a start, I had pork and portabello quesadillas -- a lot of spice! -- while my husband enjoyed an excellent roasted sweet corn cheddar. I normally don't order steak as an entree, but I wasn't disappointed by the grilled flank flavored with BBQ sauce that I was served. Other delectable choices include black bean enchiladas, lamb, and salmon. It's all good, and one of the things this restaurant does best is presentation. Portions aren't huge, but artfully displayed and filling. Talk about attention to detail, I even got a kick out of the horse-shaped bread basket made of wire put on our table!
TIP: Leave room for the banana enchiladas for dessert. They're small, so don't split between more than two people -- but drizzled in caramel and stuffed with a creme-brulee-like concoction. They'll leave a sweet impression you won't want to miss. Promise.
Service was excellent. I don't know how our waitress memorized all those nightly specials! The staff here definitely make you feel like you're important and that enhances any fine dining meal.
From journal Atlanta Restaurants