Homemade Raviolis filled with Black Beans and Cheese, Petite Morsels of Beef Tenderloin sauteed with Portobello Mushrooms Sweet Vidalia Onions tossed with Smoked Chipotle Chile Sauce, Filet Mignon with Poblano Peppers and Onions or Fresh Cracked Black Peppercorn dusted, Grilled Keys Yellowtail Fillet with avocado and green tomatillo sauce.

Hailing from Mexico City, Chef Eduardo Pria, has added another dimension to Mexican cuisine. Having studied in Madrid and worked in locations such as Paris; Mallorca; and Italy, Chef Pria brings a wealth of knowledge for all flavors international. With starters like Poblano Pepper filled with Fresh Florida Bluecrab and Herb Oil Brushed Grilled Cactus Paddle Bocadillo, patrons are in for unique blend of classic Mexican dishes combined with Florida favorites and other international flavors. Whether you're in the mood for pasta (the Homemade Raviolis filled with Black Beans and Cheese should do the trick) or in the mood steak or seafood (Eduardo de San Angel serves up Pan Seared Beef Tenderlion Filet Mignon with Poblano Peppers and Onions or Fresh Cracked Black Peppercorn dusted Grilled Keys Yellowtail Fillet with avocado and green tomatillo sauce), there is something to please everyone.

DiRoNA (Distinguished Restaurants of North America) winner since 1998, top Ratings from Zagat 2004 and 2005, Highest Rated Restaurant in Food and Service in Broward County.

Featured in Food Network, Gourmet Magazine, Bon Appetite and many other publications.

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