Southwestern fusion fare helps you escape the ordinary at this small, stylish enclave. It's been run for the past dozen years by owner and executive chef Chris Wilber. Take, for example, bison skewers dusted with spices, tequila-jalapeño smoked salmon, coriander-crusted tuna, or blue-corn fried oysters. Chipotle, wasabi, mango, and red chilies accent fresh seafood and wild game. Start off with the famous prickly pear margaritas or choose from a well-rounded wine list or beer selection.
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