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Seasoned patrons of this restaurant gravitate toward the creamy mound of goat cheese in a sea of warm marinara, delicate fried artichoke hearts, and expertly prepared beef tenderloin. You won't go wrong ordering one of the toros, entree-sized skewers, especially the Tierra y Mar, with beef tenderloin, shrimp, and saffron cauliflower. The weekday lunch buffet and sangria-soaked Sunday brunch are bargains.
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