Chef-owner Enrique Olvera’s landmark dining room has long been one of the country’s most well-known places.
This airy, modern venue is a continual hub of activity, owing to waiters dressed in neat black suits and a clientele anxious to dine. Some patrons come for the taco omakase, but the seasonal tasting menu is the restaurant’s gastronomic core.
Scallop ceviche with egg salad and grilled Baja coast rockfish with butternut squash puree and sherry foam are examples of traditional and inventive dishes.
The savory development concludes with mole madre, a one-of-a-kind tribute to Mexican history and culture. The wine selection includes a significant number of regional vintners, some of which bottle especially for the restaurant.
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