Ian McNulty reviews the now Aldofo Garcia-less Rio Mar this week, and shows some love for newish Chef Miles Prescott: He is "keeping the restaurant's pan-Hispanic culinary identity intact while adding his own accents... Diners still can (and should) get the signature four-ceviche sampler to start," one of which "is now made with coconut milk, which gives a tart but mellower, creamier flavor in a way that's better tuned to cooler weather." [Gambit]
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