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Southwestern-styled cuisine is the forte at this well-received restaurant, which has received lots of local and national press since opening in the late '80s. Most dishes feature spicy, "on the border" ingredients like fresh cilantro, ground cumin, and habeñero peppers. The chef's innovative preparations also make an appearance in grilled vegetables and in seafood offerings – jalapeño angel hair pasta and pecan-crusted salmon with crab, to name but a few.