We had a great meal at an old favorite, Le Yaca on Wednesday.  While the food has always been great, the service is occasionally spotty.  The asparagus soup starter was rich and creamy.  The surf and turf entree, a crab cake and lobster tail, was a lovely combination of light (crab cake) and succulent (lobster tail).  The crab cake was served on a bed of wilted spinach; the lobster was served with savory scalloped potatoes.  As always, artfully presented.  Desert for a flourless chocolate tart served with a shot of creme Anglaise;  a  strong flourish for a fine meal.

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