Dive into a vibrant blend of regional Mexican flavors and an impressive tequila-mezcal selection in a beautifully modern setting perfect for any occasion.
"Chef Wendy Lopez commands the kitchen of this NoDo stalwart by restaurateurs Jason and Sue Chin (The Osprey, Seito Sushi Baldwin Park, The Monroe) giving representation to Mexico’s regional gastronomic riches, including charred octopus with squid ink chimichurri and duck enchiladas from her native Michoacán. Lopez’s tequila-cured arctic char with pineapple aguachile is a mesmerizing (and fun) north-meets-south take. The gorgeous interior design inspired by Tulum and Quintana Roo compels guests to sample one of the 150 agave-based spirits in various cocktails. Enjoy with a bowl of chapulines (tiny fried grasshoppers seasoned with tamarind, chilies, and spices) for an inimitable arthropodic crunch." - Faiyaz Kara
"After the longest week ever (of meetings that could’ve been emails), head to Reyes Mezcaleria for a boozy brunch that’ll reset all the bad juju before Monday. Yes, there are plenty of great mezcal cocktails, like the spiked strawberry agua fresca and the option to get a paloma made with the smokey spirit. There’s lots of space to breathe in the big dining room and there’s probably a bridal shower in matching red dresses cheersing with a round of drinks. And unlike some boozy brunch spots, the food isn’t an afterthought. The tortilla’s runny egg tastes great with the saltiness of the chorizo and the pan de uchepos is an excellent feat of engineering that’s like a creamy souffle meets sweet cornbread. " - cheryl rodewig, gabe bergado, ryan pfeffer, macy johnson
"Reyes Mezcaleria is a Downtown favorite for Oaxacan food. Start with a mixed ceviche of citrus-cured snapper and shrimp, or a queso fundido with Oaxaca cheese. Continue with shared plates—say, elotes, tamales, or fish tacos—or opt for a larger platos fuerte instead. For the latter, anything with mole sauce is an excellent choice, as is the line-caught Veracruz snapper (whole or filleted). Dessert offers nothing particularly notable—pass on the churros and finish with more mezcal instead." - Terry Ward
"Wonderful ambience, mezcal, and Oaxacan food The vibe Stylish and cozy The crowd Savvy The drinks Strong margs and mezcal The food Beautifully presented and layered with flavor" - Terry Ward
"Stellar Mex dishes from Michoacan chef Wendy Lopez and a bevy of mid-morning cocktails (including micheladas, mimosas, sangrias and Bloody Marys) bestow Reyes with the title of King of Brunch in the North Quarter. The open-faced chicken tinga mollete is legit, but the chorizo brioche and tres leches French toast are attention grabbers as well. Pay heed to the pastry cart. Offered Saturday and Sunday from 11 a.m. to 3 p.m." - Faiyaz Kara
