Local before arrival
Columbian chef Roy Caceres likes to stir up emotions. It doing so, he creates dishes that also rely on seasonal produce. For those who want to learn more, the restaurant offers a nine-course menu. For smaller appetites, there are scallops flavored with cedar and ginger, followed by calamari gnocchi or risotto with olives, capers and anchovies—and grilled lobster to round things off.
