New American fusion unites Mediterranean and Mexican for an innovative and distinctive menu. Freshness and creativity in dishes such as the main plates with two fish choices, both spicy or not, veal loin chop with lentils, vegetarian ravioli with goat cheese and spinach or great startersgorditas, tostadas, skinny pizza or spring roll. Menu choices are virtually all over the map. Reba, the chef and owner, is a Culinary Institute of America graduate. Bring your own bottle.