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A downtown Latin restaurant where the salsa section gets its own dedicated menu real estate, which tells you something about priorities. The chef, a Wilmington native, does BLT arepas and blackened tuna over cilantro-lime quinoa alongside tacos and tostadas at lunch. Sunday brunch draws a crowd large enough that you'd be wise to plan ahead. The vibe is casual and local, the flavors are bright, and the room moves.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Caliente tuna
“entrees like the caliente tuna, a blackened tuna filet served with cilantro-lime quinoa, pineapple salsa, oven-dried tomatoes, balsamic glaze, avocado, and pickled shallots”
Eater -
BLT arepas
“appetizers like BLT arepas and chicken tinga empanadas”
Eater -
Chicken tinga empanadas
“appetizers like BLT arepas and chicken tinga empanadas”
Eater
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