“Smoke lingers over the restaurant’s most appealing offerings. Smoked, pulled pork infuses soul and tenderness into the Burrito Azteca, which after your first bite or pass with fork and knife spills forth its bounty of meat, rice and beans, pico de gallo, and sauteed onion and bell pepper. For the smoked salmon al chipotle, smoking plays a functional role. The fish delivers a firm, almost meaty texture without the unpleasant flavor of salmon cooked until well-done. The smokiness unfurls instead through the dusky heat of the salmon’s chipotle glaze.”

-St. Louis Post Dispatch

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