Hours: seven days a week. Dinner: Mon.- Thurs. 5-11 p.m., Fri. & Sat. 5-12 p.m., Sun. Brunch (a la carte) and Dinner 12-10 p.m.

Parking: Adjoining private lot with valet parking on weekends.

Special Events: Monday night special for restaurant service personnel.

Handicap Access: Special entrance from parking lot.

Credit Cards: All major cards.

Although we recently attended the excellent reception owners Robert and Daniel Colombo offered at Eldorado, their new Tex-Mex restaurant, we returned to enjoy a leisurely dinner sampling of the creative dishes we noticed on the menu. Even on a Tuesday night, the restaurant was fully staffed and active.

Salsa and chips were the house’s first offering. Then, from the inviting bar, we ordered an Apple (vodka) Martini ($8). The bar also features great Margaritas, Sangria and other mixed drinks.

We asked Exec. Chef Carlos Harrington to choose our menu. Chef Carlos has a fine background starting as an apprentice in Spain and 20 years experience in fine restaurants in Manhattan such as The River Café, Café de Artistes and Restaurant Daniel.

For starters, Chef Carlos suggested Camerones a la Plancha, grilled jumbo shrimp with pinto beans in a garlic/tequila sauce- piquant and an unusual combination of flavors that work well together.

For a main dish, my companion was offered Sea Bass Veracruzana, a magnificent large cut of white flesh, boneless, sea bass, oven-roasted and treated with an amazing sauce of garlic and oregano with olives, jalapeno peppers and lemon confit ($18). My recommended dish was Budin de la Casa, tortillas layered with shredded chicken, mozzarella, queso blanco (white cheese) and served with a poblano sauce ($14). Chef Carlos created this dish himself and it is a new arrangement of flavors and textures.

Another member of our group raved over the cooked-to-perfection Tampiquena dry-rubbed, 14 oz rib eye steak with tasty garlic fries and roasted pepper salad. It was so big that, good as it was, a take home bag was needed. (NOTE: Although not listed on the menu, a house salad is available upon request).

While we perused the dessert menu, we took the opportunity to talk with our well-informed server, Luke, and to thank our gracious and hospitable host, Daniel Colombo.

Dessert was another house special which must be ordered from off the menu — Bananas Mexicano. It is an artistic arrangement on an over-sized plate of cooked, split bananas served in a rich, warm caramelized sauce with tiny bits of fresh berries along with a dollop of an especially fine vanilla ice cream- a heavenly treat for the sweet tooth. Yummy is the best description for this and all the other desserts listed on the menu. We want to come back to try the others.

We are looking forward to returning to Eldorodo. Meanwhile, kudos to Manager Kevin Boles, Chef Carlos and their staff.

For the private gathering of friends and locals that introduced Eldorado to the Queens scene,  the Colombo brothers put out an elegant and delicious party. They are restaurant veterans and founders of the Sfuzzi chain.

Chef Carlos is innovative and enjoys presenting an eclectic menu. Some of his sampler dishes at the opening included Guacamole en Molcapete - fresh Haas Cuacado with tomatoes, red onions, jalapenos and cilantro blended on a lava stone — to be eaten with colorful tortilla chips.

Other interesting offerings at the opening included mini crab cakes and a delightful citrus-cured seafood with roasted spices, tomatoes, red onions and jalapenos.

Another special offering was aged, natural tequilas to be drunk straight as a fine liqueur but it would also enhance a mixed drink. The bar is well stocked and offers friendly, attentive service to patrons at tables or in the lounge area.