Description:
Discover the diversity of South American cuisine through the tradition of live-fire cooking, all prepared with a side of dazzling showmanship. Over an open wood flame, Esquire Chef of the Year Ray Garcia and his team cook a regularly changing menu featuring fine cuts of meats, fresh seafood, and creative vegetarian dishes, all kissed with smoke and infused with bold, refined flavors. Relax in the seductive, tropical-hued dining room or on the pool deck for an alfresco meal.
List of Services:
Ceviche
Picanha
Costilla Gaucha
Bife de Lomo
Langostinos
Number of Employees:
33
For more information, please contact us with the following details:
Contact Email:
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