Espíritu
Mexican restaurant · Central Business District ·
Modern Mexican cuisine, mezcal cocktails, gluten-free options
Modern Mexican cuisine, mezcal cocktails, gluten-free options
"The owners of the CBD original just opened a second location in the former home to Rosella in Mid City, staying true to form with a deep mezcal program and cocktails built around the smoky spirit. Chef Oscar Gonzales, a native of Monterrey, Mexico, leads the new kitchen with favorites like street tacos, fajitas, and enchiladas, while the bar staff are certified mezcaliers. Fans of Rosella’s funky interior will be thrilled the coral pink walls, green accents, and silver-accented wrap-around bar stayed, and a Latin drag brunch is in the works." - Beth D’Addono
"Tucked away on a side street in the Warehouse District, Espiritu Mezcaleria and Cocina is worth discovering on a few fronts. The restaurant offers modern, regional Mexican cuisine. Try the Baja fish taco of the earthy flavors of a huitlacoche (think Mexican truffles) quesadilla with chihuahua cheese. Don’t miss a flight of the three housemade salsas. Then there are the cocktail options — the restaurant’s co-owner Jason Mitzen is the only master Mezcalier in town. The bar is modeled after a mezcaleria in Mexico City." - Beth D’Addono
"Also appearing on menus is Espiritu Mezcaleria, which has adopted aguachile as part of the city’s broader embrace of the fiery, chilled seafood specialty." - Clair Lorell
"Tucked away on a side street in the Warehouse District, Espiritu Mezcaleria and Cocina is worth discovering on a few fronts. The restaurant offers modern, regional Mexican cuisine including tasty tacos, from crispy shrimp to Baja fish and a veggie-forward sweet potato, best enjoyed with a trio of the housemade salsas. Then there’s the cocktail options — the restaurant’s co-owner Jason Mitzen is a master Mezcalier — and the bar is modeled after a Mexico City mezcaleria." - Beth D'Addono, Clair Lorell
"He helped open Espiritu Mezcaleria at the end of 2018 as executive chef and partner; it was New Orleans’s first mezcal bar, later closed for a long period during the COVID-19 pandemic before reopening, and Dominguez ultimately left to pursue his own restaurant plans." - Clair Lorell