For over 27 years, the black-pepper linguine has been on the menu. It is an impressive piece of longevity, but it’s not the most amazing example of endurance around the restaurant.
“Cheese – how hard can that be to make?” is the sentiment that started Josh Cocca, Sous Chef at Cilantro, down a path of exploring the art of cheese making at Cilantro Restaurant.
Over the years, Cilantro has been given accolades for a couple key features – wine menu, outdoor patio, and customer service. We are proud to receive these press mentions and always aspire to achieve more by providing a unique venue for our customers to appreciate excellent food and wine – even after 27 years.