Bacalar

My sister and I are Top Chef fans. The restaurant is very contemporary feeling. Our waitress was excellent! She was nice and had good rhythm. We ordered a bunch of dishes to share. My favorites being the guacamole and steak. We tried the mushroom and masa dish but the flavor was bland. The drinks were nice, but took a long time in my opinion even for a glass of wine.

I am admittedly not a foodie but partial to Mexican food. I was with five others so it was medium size party. The food was unbelievable, authentic and original! From the starters to the entree’s, there was not a single bad choice to be made. Surprisingly the table favorite was the sweet potato dish from the veggies part of the menu. I think almost everyone tries to make this southern American classic at home but nothing we make comes close to what they produce here! I also make a point to try Negronis when available everywhere I go and I have to say, their twist on this classic Italian drink is crazzyyy smooth. The service was also perfect. Their timing of bringing out food, portion sizes and the share ability, a nod to traditional grass roots dining, was also spot on! The waitress we had at least paid special attention to this and the rest of the crew was exceptional at clearing the table throughout. The portion sizes were perfect as well. We ate a LOT of different items and felt everything was fresh and left feeling full but not stuffed (with no left overs to bring home). Finally, the atmosphere was perfect. The music was light unique South American electronica fusion and not too loud which complemented the ambiance and locale perfectly. Conversation was easy and we didn’t feel crowded one bit. The artwork and design were great for a wide variety of situations, from a casual cocktail type get together like ours for good friends, to a first date, to a business meeting where you’re trying to impress. I could go on and on, but let me finish by saying I can’t imaging anyone into traditional South American cuisine with a little bit (the perfect amount) of a Lebanese twist, being disappointed. Gabe Erales, the chef, is THE MAN and hit it out of the park without sacrificing tradition but bringing the Austin flare and unique style we come to expect! Cheers! 👌🏾👌🏾😉

Went here for an anniversary dinner and the experience was incredible. They gave us champagne and a card signed by the staff to congratulate us on our celebration. The portions sizes are small but the quality is superb. Having been to many regions in Mexico, the flavor profile of the dishes are authentic. The atmosphere and service were phenomenal. I recommend anyone who wants a more elevated dinning experience to make a reservation!

While food was enjoyable, I had less than a pleasant experience when the server accidentally spilled drinks on me. She apologized and helped me clean up. But I was expecting someone from management to come talk to me but that didn’t happen. My back was drenched in cold champagne for the most part of the night. I also think that the dimmed romantic vibe of the restaurant doesn’t match with the music that they’re playing. Food was amazing, service was good except for the spilled drinks part.

We went to Bacalar to celebrate my husband’s birthday. The atmosphere, food, drinks, decor, and staff surpassed our expectations! The cuisine originates from the Yucatán peninsula which means that it incorporates Caribbean, Mexican, and Lebanese flavors. The food edged me out of my comfort zone, but was still filling, flavorful, and satisfied my soul in so many ways. The presentation was exquisite, and every dish looked like artwork! The atmosphere can be described as upscale casual- the staff is friendly, conversational and do everything they can to make you feel at home. When you go there, make sure to take a moment and walk through the restaurant (and the bathrooms!) to admire the decor. Each part of the restaurant has its own feel with spaces for casual lounging, family dining, quiet romantic dinners as well as a room for more formal parties, or corporate dining. I find myself wanting to go back again soon to try other menu items. This is the kind of place you can visit time and time again, and have a slightly different experience every time.

A Lebanese and Mexican fusion spot. Downstairs you’ll find a nice dimly lit dinner space with cumbia rebajada music in the background. Oddly unassuming. Reminds me of a mezcal bar in Mexico City. Upstairs is a large private dining space paired with a very aesthetically pleasing mezcal bar and lots of outdoor lounging. A great space overall. We tried all of the waiter recommendations and can say no one was disappointed. Yucatán food with a twist is what this place is. 0. Drinks - Oaxacan old fashioned never disappoints, but for something different get the cocosanto. Perfect for a summer drink. 1. For appetizers the dumplings were our favorite 2a. Main meal, cochinita pibil if hungry 2b. Quesadilla if hungry but budget conscious 2c. The fish dishes if not hungry but want something tasty 3. Side dishes, get the sweet potatoes (camote) 4. Dessert - we tried them all. The table consensus was the manjar blanco y chocolate. Decadent and flavorful. The spicy sorbet leaves a nice burn in your throat, beware. The third favorite was the chocolate flan. And the bottom, least eaten dessert that night was the chocolate olive ice cream. Bonus tip: Ask for Alexander Reyes for the best service here. 🇬🇹 🇨🇴 🔥 The flip side of the review: it was a little chilly inside so bring a light jacket or layers. The bread tasted like a bolillo and the tostadas were plain so it’s not great alone, you have to eat it with the pairing of the guacamole and hummus to be enjoyed. I felt like a small miss there if nitpicking.

I really liked this place, pretty cool experience overall. Upscale, contemporary decor with a pretty dark lighting. The bar area has ample amount of space per sitting to almost be too much. But not for me. Bella was my server and besides a slight communication error on my part, she was excellent with her efforts and a delight to talk with. Started with a mescal marg and the kibis. The drink was nice and smokey, as well as the meatballs which paired up with the garlic sauce very well. The meat had a chorizo flavoring. Next, I saw the swordfish ( Pescado a las Brasas ) and went for it. This dish was pretty awesome! Basically 2 tacos, but that really doesn't give justice to the actual dish. The fish pieces were a little too large for the taco, so I ate the extra by itself. The crispness of the light breading combined with the very tender and flaky fish was incredible. Combined, the taco has some great flavors to go with the well cooked fish. Had to stop there, tres leches was so on my mind, definitely next time.

Baclar Restaurant, set in a prime Rainey Street location, somewhat disappoints when it comes to making the most out of its fantastic setting. Our visit began on a high note with good service, although it left room for improvement. The brunch menu started with a Mimosa priced at $18, which unfortunately did not exceed the expectations set by its cost—it was just a standard Mimosa. We tried the 'Bacalar Breakfast,' but found the quality underwhelming given the price. The 'Huevo Encamisado' fared better, offering a more satisfying experience. The 'Masa Pancakes' were merely okay. Overall, while Baclar has potential, it needs to elevate its culinary offerings and service to truly reflect its esteemed location.