Review of Panela

Recently opened Columbian restaurant with a Le Cordon Blue-trained chef owner. The menu focuses heavily on Arepa, a dough made of ground maize that is gluten free. The food and service is outstanding and refreshingly different than anything else available in the area. Much of the ingredients are organic and locally sourced. Prices are very reasonable and the restaurant is expanding to add a bar. I seriously can't recommend this place enough.