"Tulum, an upscale new eatery from restaurateur Mike Karns, will officially open its doors this week. The menu will be rustic and elegant with natural offerings that inspire a new way of dining, Karns said in a statement. Instead of cheesy enchiladas and queso, this entirely separate project will serve fare centered around the restaurant’s wood-burning oven, a prominent fixture in the cuisine of Tulum. A full menu has still not been made public, but diners can look forward to dishes like scallops served with smoked potato puree and baby back ribs sauced in roasted pineapple salsa negra and sesame seeds. Chef Nico Sanchez, who oversees the menus at Karns’ other establishments, will lead the kitchen at Tulum." - Amy McCarthy
