Parian Atelier - Review - Centro - Oaxaca - The Infatuation

"El Parian Atelier combines European techniques with bold Oaxacan accents, and the results are nothing short of incredible. The chef, an alumnus of Grupo Olvera, does wonders with fish and vegetables like cauliflower prepared as a velvety risotto, oyster mushrooms that surprisingly have the same texture as pork carnitas, simply grilled fish, and hollandaise leveled up with epazote. However, meat stands on its own thanks to dishes like a New York strip served with celery pureé. While the bar on the first floor is enticing for spending an afternoon sipping agave-based drinks, we recommend reserving one of the four tables upstairs." - Mariana Camacho