The night we were there, we were seated by the hostess and the service commenced promptly. Attentive waiters dressed in black gave flawless service, from pouring filtered water to presenting our guest check.
We bypassed appetizers after noticing the large portions at other diners' tables and concentrated instead on the restaurant's entrees. The menu offers a generous selection ranging from salads, such as shrimp and crab salad ($14), a blend of shrimp and crab with celery, onions, chopped eggs and lemon, served over crisp, cold wedges of romaine lettuce lightly drizzled with Thousand Island dressing, to sandwiches, such as a Cuban sandwich ($8), slowly roasted tender pork, ham and Swiss cheese on soft Cuban bread, to beef, chicken or fish cuisine.
Sabor offers a small wine and beer list. I would heartily recommend the Summerland Chardonnay ($8). Straight from Santa Barbara vineyards, the inviting aromas of fresh citrus blossoms, matched with the flavors of pear and spiced apple, blended perfectly with our fish and seafood dinners.
We had an opportunity to sample the chicken and shrimp danubio ($15), sautéed shrimp and diced chicken breast in a light tomato and mushroom sauce. The garlic shrimp ($15), succulent shrimp sautéed in a house garlic sauce, infused with herbs and spices, was an absolute winner.
Halibut ($18) is a house specialty, prepared Caribbean style, sautéed with shrimp, oysters, red peppers and onions in a lemon garlic sauce. All of the entrees came with a choice of two large side dishes, consisting anywhere from the house mashed potatoes ($4) to sweet plantains ($4).
The combination of flavors, textures and palate sensations was amazing, refreshing and lively.
Sabor's dessert menu would have to wait for a return visit as our fairly ample dinners more than satisfied our appetites. I have already zeroed in on the tiramisu ($7), Italian custard made with mascarpone, whipped cream, lady fingers, marsala and coffee liqueur, topped off with whipped cream and ground chocolate.
A truly memorable evening, with promises of more to come.
MELISSA HATEF can be reached at melissa3076sbcglobal.net.