"These paellas are all cooked to order with crusty crispy brunt edges, the black rice squid ink is where its at! Friend and chef, Felipe Pérez, is always there - do not miss the suckling pig."
"Garcia's always has the freshest fish at a great price. I always make sure to get the whole fried yellowtail. You can pull your boat right up front to the river and sit with a group of regulars who have been coming for years."
"They serve their Peking Duck the traditional way as a two-course meal. First comes the crispy skin with rice, beans, and hoisin sauce, and then the lettuce cups which are served with duck satay and peanuts."
"I love the delicate flavor of the tuna, and the crispy rice is to die for! Makoto really knows seafood. This restaurant is the place to go if you want to impress chefs."