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This venue is closed.
Tex-Mex you’ve heard of, but French-Mex? That’s the best way to describe the offbeat fusion perpetrated at this unexpectedly gourmet hole-in-the wall. The Puebla-born chef picked up a few tricks working at French bistros around town, which accounts for the asparagus “a la plancha” with mango and Oaxaca cheese in passion-fruit vinaigrette, the inspired combination of huitlacoche and truffle oil in the signature soufflé cakes. For dessert? Blue-corn crêpes, of course.
Adam Platt picks 2011’s top dining destinations,
including Osteria Morini, ABC Kitchen, and M. Wells.
The best that the city’s restaurants have to offer:
grilled cheese, offal, breakfast taco, soba, and more.
We live in a city full of small cheap-eats miracles,
including meatballs, noodles, and food trucks.