"Chef Juan Gomez’s humility and warmth is so disarming, it may lead some to believe the meal ahead is going to be similarly colloquial and casual; think again. At this Pacific Northwestern Mexican restaurant, Gomez meticulously constructs dishes with a clear point of view: earthy enmoladas topped with pieces of seared strip loin and nasturtium leaves, white asparagus tamales draped in petals of uni and foamy habanero egg sauce, Columbia River Chinook in an electric green aguachile, rolling in and out with the seasons. If possible, opt for a seat at the South Waterfront restaurant’s tasting counter, where you can watch Gomez plate each course with flowers from his spouse’s garden." - Eater Staff
Caroline Harper
