MartinK
Google
This is a restaurant that is highly regarded by many and I was looking forward to a top dining experience. Unfortunately they fell far short of expectations.
Service was nice and professional. Appetizer was filled dry Chile's with a green cilantro salsa. Very nice. Main was pork ribs with a dark red mole. It was a disappointment. The ribs were completely dry on the outside as if they were warmed up in a deep frier. Consistency was that of meaty chicharrones. Only the inside 30% was soft. The mole completely lacked depth and was only adequate to douse the dried meat on the outside.
Only one red wine, a Chilean Cabernet, was available in a glass. It arrived at around 50F which is too cold. I was able to get a hint of it's taste after it warmed up around desert.
Desert was corn pie, pay de elote, and was sensational.
There is a reason why this restaurant received numerous awards, but that was not evident today. My three stars are based on standards that are expected of a fine dining restaurant. Sad, they have some work to do.