Forgive the drab, suburban strip-mall exterior and enter a festive Nicaraguan village, complete with a two-story facade and gushing fountain at the center. Live music and an active bar scene turns the eatery into a popular watering hole later in the week. An attentive staff is always around to fill glasses or pile on slices of crispy, buttery bread. <br> The Food Churrasco--juicy, thick and, at its size, jaw-tiring--may be the restaurant's signature steak, but the taconazo tenderloin--folded into the shape of a woman's shoe--is its most distinctive. Sides of sweet, fried plantains, crunchy plantain chips and red beans and rice are heaped tableside in just-say-when abundance. Stout, cigar-shaped, Nicaraguan-style tacos pack suprisingly sweet beef into rolled, fried corn tortillas. Tres leches, the house dessert, oozes with sweetened condensed milk. Pio quinto, a moist rum cake topped by a delicately creamy custard, is only a slightly lighter di ... more

Forgive the drab, suburban strip-mall exterior and enter a festive Nicaraguan village, complete with a two-story facade and gushing fountain at the center. Live music and an active bar scene turns the eatery into a popular watering hole later in the week. An attentive staff is always around to fill glasses or pile on slices of crispy, buttery bread. <br> The Food Churrasco--juicy, thick and, at its size, jaw-tiring--may be the restaurant's signature steak, but the taconazo tenderloin--folded into the shape of a woman's shoe--is its most distinctive. Sides of sweet, fried plantains, crunchy plantain chips and red beans and rice are heaped tableside in just-say-when abundance. Stout, cigar-shaped, Nicaraguan-style tacos pack suprisingly sweet beef into rolled, fried corn tortillas. Tres leches, the house dessert, oozes with sweetened condensed milk. Pio quinto, a moist rum cake topped by a delicately creamy custard, is only a slightly lighter dinner finale. less