Chef Eric Williams’ bold, contemporary take on Mexican food is going gangbusters as one of Cleveland’s latest foodie hotspots. It seems Williams must have a divining rod in his kitchen that points to unusual combinations of flavors and textures that actually work. Sure, you can get traditional guacamole, but opt for one of Williams’ versions mixed with goat cheese and chili poblano—or smoked trout and bacon—or blue crab and corn. Flavors are fuller and the texture more creamy. Tacos get the same creative tinkering, but more so. There are 17 different versions, from the familiar to the unexpected—wild boar, duck and braised goat raise the bar on meats. If your wallet allows, head to the main dishes. The seared sea scallops served with hominy croqueta and jalapeño creamed corn is a splendid option, even if just for the croqueta. The scallops make it golden. Photos of Mexican wrestlers’ masks, religious votive candles and a bevy of Mexican wall trinkets set the tone of whimsy and humor. One thing though, bring a pen flashlight. A cell phone light works in a pinch. Reservations are advised.
- Open Hours: Tuesday to Saturday from 05:00 PM to 00:00 AM, Sunday from 04:00 PM to 09:00 PM
- Feature: Trendy
- Credit Cards Accepted: visa, mastercard, discover