After discovering Ola's Fire and Ice Ceviche, Curtis Stone went back three more times. On The Best Thing I Ever Ate, Curtis gushes over the ceviche made with cobia fish atop an Asian pear granita. Equally crave-worthy? The lobster empanadas made with an unusual ingredient: squid ink.
Special Dishes: Fire and Ice Ceviche
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.