[Crowned with creamy avocado, the Cabo steak flatbread packs a little heat.]
There's both a bar menu and the regular one, but our helpful server was happy to start us off with the deviled eggs we'd earlier spied online on the abbreviated pub fare list.
My dining companion considers himself a master of the deviled egg, and can't resist testing the competition. He was pleasantly surprised at the fresh take on a classic. The three halves were presented on Asian spoons, the yolk transformed into a silky mousse with a hint of jalapeņo accented with minced chives and crowned with crumbles of applewood bacon for crunchy contrast.
Sticking with shareables for the moment, we picked the Cabo flatbread. The thin crust was tasty. The topping was similar to a Southwestern chopped salad prepared with grilled skirt steak, chipotle agave creme, pico de gallo, black beans, roasted corn, pepper jack cheese and shredded lettuce, generously topped with slices of avocado.