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Recently opened, this Oaxacan specialty restaurant features a young accomplished chef, Alam Mendez, helped into this country by Rick Bayless. No kidding, this is a very serious chef and an ambitious menu. Attention must be paid.
I had only two dishes, but they were both spectacular: a mushroom soup which features a homemade condiment of dried peppers and shrimp that gives it a hot and funky kick. Next up was the plantain fritters (molotes) which were light and fluffy with a most delicate crispy exterior. Countering the sweetness of the plantains was a stuffing of goat cheese. The fritters were siting in a shallow pool of a mole coloradito which was both hot and sweet. Both dishes were fun to eat and completely serious in depth of flavor and execution.
I felt like I saved some serious money on airfare to have modern Oaxacan cuisine prepared for me this close to home.
The front bar is quite loud, but thank goodness there is a back room far away from the noise as you enter. Ask for that.
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