(From July 2011)
Appropriately named, this place has a seasonally changing menu that’s packed with flavor. Consider starting with the cheesesteak “spring rolls,” filled with tender roast beef, peppers, onions, and cheese and served atop a green-chile ranch, then cool your palate with a crisp Caesar salad tossed in garlicky dressing. Entrées cover the map, from shrimp and grits with a decidedly Southwestern bent (blackened shrimp, jalapeño sausage) to a chile-seared tuna with wasabi-infused potato purée.