Re-opened after a fire closed them down for most of the year,
The Pan-American is a great place for a Latin-inspired feast with locally-sourced, seasonal ingredients. The fresh-made guacamole was a great start, with the unusual addition of corn to the mix for a sweet twist.
The tomato soup swirled with tomato cream and basil oil had a sweet, smoky flavor and came with an adorable trio of mini grilled cheese tortillas.
The spicy blue corn jalapenos stuffed with farmers cheese was nicely complimented with a sweet berry jam.
A thick beef tenderloin was encrusted with chimichurri spices and served over a bed of butternut squash puree with steamed kale and sweet cherry tomatoes.
Dessert was amazing - two slivers of impossible chocolate cake, topped with flan and served with caramel and chocolate sauces, whipped cream and strawberries.
Re-opened after a fire closed them down for most of the year, The Pan-American is a great place for a Latin-inspired feast with locally-sourced, seasonal ingredients. The fresh-made guacamole was a great start, with the unusual addition of corn to the mix for a sweet twist.
The tomato soup swirled with tomato cream and basil oil had a sweet, smoky flavor and came with an adorable trio of mini grilled cheese tortillas.
The spicy blue corn jalapenos stuffed with farmers cheese was nicely complimented with a sweet berry jam.
A thick beef tenderloin was encrusted with chimichurri spices and served over a bed of butternut squash puree with steamed kale and sweet cherry tomatoes.
Dessert was amazing - two slivers of impossible chocolate cake, topped with flan and served with caramel and chocolate sauces, whipped cream and strawberries.
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