This bright little beach bar and bistro surprises with its inventive tapas and entrees, as well as its specialty cocktails and excellent sangria. The delicate coconut arepa filled with crab salad and the trio of stuffed miniature mofongos should not be missed, but neither should the “paella croquette” and passion fruit chicken wings, or the unique “tachoviche,” a plantain taco filled with a fresh fish ceviche. For entrees, the jerk chicken and grilled octopus are standouts, and the filet mignon and grilled grouper are a few cuts above other versions I've tried in San Juan. The bar area on the first floor can get crowded, but you'll be able to spread out a bit more on the second floor, especially if you are with a group. Don't worry, the great classic reggae flows upstairs, too.