Parrot Cage

We’ll admit there’s a somewhat amateurish edge to the service in this ornate dining room. But at least these servers have an excuse: They’re students from Washburne Culinary Institute who are learning how to run a restaurant under the direction of chef Ricky Moore. Luckily the food makes up for any service missteps: Frito misto de mar—fried tilapia, calamari and shrimp—is crisp and greaseless, and tender braised lamb shank is rich, succulent and doubles your pleasure with two juicy lamb chops.