Cañonita

Cañonita Restaurant Review:

Overlooking the Grand Canal and its gondoliers, this cheerful eatery features colorful artifacts, a 16-seat bar displaying decorative liqueur bottles, and a bustling open kitchen. We like the ceviche trio: ahi with prickly pear habanero vinaigrette; Baja with mahi, red onion, cilantro and jalapeño aïoli; and shrimp with cucumber, avocado and spicy tomato. The creative duck relleno presents an Anaheim chile stuffed with orange duck confit and topped with a red chili manchamantel sauce. Tacos and burritos are served with cilantro rice and clay pot black beans. Santa Rosa pork barbacoa --- marinated pork roasted in a banana leaf and served with rice, beans and a chipotle barbecue sauce --- is a winner, as is the turkey tamale with mole poblano and cranberry-chayote salsa. Save room for the cinnamon chocolate brownie with vanilla ice cream, cajeta and candied pecans.