With the space they have to work in, they make the most of it and the food is exceptional. Modern Mexican based on a particular region that they rotate every 45 days. Chefs Diego and Cassie were very friendly and open to sharing and wouldn't you know it, we have allot of the same kitchen kit. LOL. At $95 that INCLUDES drinks/pairings, possibly the best value I've seen.
1. Lobster . Honeydew . Avocado
2. Mango and Crab - Pickled mango . Lime Aioli . Celery
3. Arroz a la Tumbada - Black Rice, Mussels, Plantain
4. Pulpo Encebollado - Octopus, Onion . Green Huatape
5. Picadita de Milpa - Corn . Beans . Squash
6. Cerdo a la Veracruzana -Pork Shoulder . Tomato . Olives
7. Pulacle - Black Bean Tamal . Serrano . Spring Onion
8. Intermezzo - Pineapple . Coconut
9. Dessert -Cafe de Olla . Brandy . Oak
