Los Flamingos

Contributor

Citysearch

The Scene
This former Thai corner restaurant was brightened with pink walls, eclectic pictures of temples and the expected flamingo paraphernalia. If the casual space doesn't put customers immediately at ease, the personable service and rotating selections of upbeat music will.

The Food
The owner is half-Mexican and half-Cuban, and hired two cooks so customers could experience both. Guacamole is fresh and bright with lime, while the coctel de camaron (prawns cooked and served in a spicy cocktail sauce) has plump shrimp but is thin on flavor. Skip the heavy cheese-drenched arroz imperial casserole and consider the tasty Cuban bistec de palomilla, a hearty plate of thin garlicky sirloin topped with grilled onions. Most entrees come with addictive black beans and a choice of sweet ripe plantains or the dense double-fried savory ones. Mexican dishes are more traditional, featuring meats and shrimp in special sauces instead of classic taqueria fare.