Fonda San Miguel

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S. B. wrote:

>Is this restaurant still open?

I had dinner there last week.  The wait wasn't too bad: just long enough for one coctail -- and two bowls of top-notch verdes sauce.

Someone wrote:

> I don't care what anyone says.  This place is overpriced! I feel like I'm
> financing the cost of the overhead brass lamps.
>
> V. Eswara

Amen. This place is over the hill. I think it caters to the clueless. The chef who invented their once fine Sunday brunch is now at Bertrams. That's the in place now. No doubt about it.

Bill