At Rex Baron, the food and drinks were surprisingly good. The kitchen displayed some real thought and talent. Scallops cooked at the table on a hot Himalayan salt block, part of a DIY “survivor’s menu,” came with a plating dish of delicious butternut squash puree and micro cilantro. My $10 glass of red sangria was large and satisfying, enough to last the whole meal. Lemon caper orzo snapped with tartness and a distinct point of view, something not often said about side dishes.
If this were a normal review, I’d award Rex Baron three stars and get a kick out of liking a place I expected to hate.