Eduardo De San Angel

We started with the poblano peppers stuffed with blue crab: amazing, cooked to perfection in a paper pouch (not edible but leads to a nice presentation), be careful for this is a spicy hot dish, but I loved it, the side pickled greens added a nice contrast to the spice.

Then, we had the pork tenderloin: best pork I have had in my life, no other words to explain it: soft, juicy, flavorful. It came with grilled corn and mole.

For being a fancy place, portions are just right. Service is great. Decor is meh. Food is AMAZING.

Unfortunately, Eduardo seems to have regressed. We have been going to Eduardo's for more than 10 years, but unfortunately the food has become manufactured marginality. Yes it was good, but the WOW factor has been lossed. The blue crab cakes, which we loved, we're like a frozen crab cake meatloaf. The lamb and the branzino were outstanding, but after being served frozen crab cake meatloaf, our dinner was ruined. I'm sorry to say this, but we will not be back until Eduardo takes action and returns to the excellence we all fell in love with.

We came across this restaurant by accent on Open Table. It was one of the best dinners we had in a long time. The flank steak and the bacon wrapped filet meals were so good. The service was excellent. Save room for dessert. The cheesecake was the best!

The food was absolutely magnificent I had the skirt steak the cilantro soup was outrageous dessert was delicious. The ambiance was very very upscale. So wait staff were very attentive. It was an absolutely enjoyable experience I would definitely recommend it and plan on returning ????

Love, love, love this restaurant! It has the best upscale Mexican food ever. Their vegetarian ravioli is extraordinary, along with their cilantro soup. They also make phenomenal sangria. The staff are always lovely and efficient. Wonderful atmosphere. My favorite Florida restaurant.