Fodor's Expert Review Restaurante Mango

Inspired by his travels, Chef Craig Miller delivers an ethnic blend of bites from around the world. Thai shrimp cakes with ginger aioli and chili vinaigrette, chicken pâté with a hint of calvados and thyme, beef medallions with fig demi-glace, and arrowhead spinach with feta and lemon––the organic dishes are a mélange of international flavors all on one creative menu. Vegetarians have a field day with veggie-tapas like cauliflower masala, house-marinated olives, artichoke hearts, curried carrots, and smoked eggplant. Brick-oven pizzas are topped with local goat cheese, homemade sausage, and fresh pesto. The greatest draw is Mango’s support of local farmers and sustainable practices—well, that and the divine white chocolate crème brûlée topped with mint.