Tulum – 4/23/17 – Taqueria Honorio, Kitchen Table and Hartwood

Honorio
I feel that I am ruined for tacos forever.  These were fantastic and I still can’t get over how inexpensive they were.  I can only dream of someday finding tacos as good north of the border.  It was so sad that the next two mornings in Tulum I biked here first thing in the morning hoping it would be open, but it sadly was not.



Kitchen Table

I was insistent that we go to Hartwood while some others in the group wanted to try Kitchen Table so double dinner it was.  If only we had stayed here!

deviled avocado

crispy shrimp

costilla de cerdo

pulpo a la parrilla

Hartwood
It has been over 3 months and I am still pissed off about this dinner.  Before Noma temporarily set up shop in Tulum, Hartwood was THE place to go so of course I had to get in (challenging when they aren’t especially responsive to reservation requests).  When one of my friends had a terrible experience with the front of house staff the night before my visit it should have been a sign, but I was willing to disregard one bad experience despite completely trusting the source.  Many restaurants in Tulum are cash-only, such as Kitchen Table which we visited earlier in the evening.  It is absolutely no problem when you know that ahead of time and we showed up prepared at Kitchen Table.  But it turns out that Hartwood is cash-only which they don’t tell you on their website, in their confirmation emails or on social media.  As we were waiting for our table at the front of the restaurant we became aware of the policy via the menu board and confirmed with one of the staff who was almost too ready to point us to the nearest ATM, or 3 because we were told they would likely all be out of pesos.  Two of us set off down the road where indeed it took us 3 ATMs to find one with any money at all, although it was out of pesos yet oddly dispensed USD with a hefty service charge (about $30 which makes those $3 fees look like pennies).  At this point I was furious and felt completely ripped off.  Why are the only ATMs on the tourist strip of Tulum dispensing only USD other than to take advantage of the tourists?  And if I would have known about the policy I would have withdrawn more cash from the ATM at a legitimate bank in town earlier in the day.

By the time we hiked back to Hartwood I was a bit over the whole thing.  When the check came it was conveniently (for the restaurant) in both pesos and USD and the USD amount was at a truly atrocious exchange rate.  So between the ATM fee and the exchange rate I estimate we paid about double what we should have for this dinner.  No matter how much I may spend on food I despise being taken advantage of.  I was so pissed off by the end that I honestly have no idea what we ate and how good it was.  It didn’t matter.  Sometimes great food offsets poor hospitality (i.e. Major Food Group) but there is a point of no return.  To quote a friend who visited a few weeks after me and had an abysmal service experience, “Fu*k Hartwood.”  While Noma was in Tulum the Hartwood staff should have taken the opportunity to walk down the street and learn what great hospitality is.

Tulum – 4/22/17 – Noma Mexico

I was originally very ambivalent about going to Noma Mexico.  While I loved my visit to Noma, I never had an interest in their other pop-ups and in general pop-ups tend to feel ‘off’ to me.  When we managed to get tickets I thought it was all a bit crazy, more so because of the heat and bugs than the cost and distance.  Yes it was expensive but after seeing how much work went into building this restaurant from scratch I immediately realized that the ticket price was nowhere near expensive enough.  I tried not to worry what would happen if it rained as the restaurant was open to the elements.  Sure enough a few courses into dinner the raindrops started and while some tables were sheltered, we were not.  Before I could even start to wallow in my bad luck, we were whisked into the kitchen.  It turns out that there was a rain contingency plan (I should have known better).  Throughout the kitchen counters folded up to create bar seating and in the end every guest was relocated if not already seated under a roof.  It should have been complete chaos with the FOH staff occupied with moving people and chairs and bringing fresh drinks to keep everyone happy.  Meanwhile as lovely as the ‘dining room’ was, we were just thrilled to suddenly have a first row kitchen table seat.  A similar event would probably throw any other restaurant into a tailspin that they could never recover from, but service seemed to restart in a matter of minutes.  The whole thing was so impressive I talked about it for weeks afterwards.  I can’t even imagine how many times it was rehersed.  Aside from the fantastic hospitality, Noma managed to create a menu that 100% felt like them but with entirely local ingredients.  I suppose this is what an ideal pop-up should be, but is generally impractical to execute without this sort of large scale commitment.  Despite the dozens of bug bites I didn’t want it to be over (and briefly considered how truly crazy it would be to try to go a second time).

pinuela and tamarind

queen clam from the Sea of Cortez

salbute with dried tomatoes and chapulines

cold masa broth with lime and all the flowers of the moment

young coconut and caviar

tropical fruit and chile de arbol

banana ceviche

tortilla ladies

chaya taco with fresh bahia salsa oyster

giant key and mussel michelada


whole grilled pumpkin



tostada with escamoles

just cooked octopus with ‘dzikilpak’



cerdo pelon and fresh milled corn from Yaxunah



dessert of grilled avocado and matey seeds

chocolate from native Jaguar cacao and Mixe chile


Mexico City – 4/21/17 – Nico’s, Limantour, and Quintonil

Nico’s
Mexico City’s traffic is so terrible that we spent most of the day going to and from lunch but it was completely worth it for the guacamole cart alone.  I think the Eater article calling this the best restaurant in Mexico city was a bit too much, but its still an must-do.  No dish descriptions because we muddled through ordering from an only spanish menu.

Limantour
For pre-dinner cocktails we headed to Limantour’s Polanco location which was close to dinner.  Great drinks and space and I think deserving of its place on World’s 50 Best.

Quintonil
How Quintonil is even in the World’s 100 Best, let alone currently at number 22 is one of the many reasons the list is complete bs.  From the moment we sat down service was confused and just poor as if the right hand did not know what the left was doing.  And despite having inquired ahead of time, they seemed perplexed that we had brought some wine and almost did not know what to do with it.  I made it through the escaroles but when we got to the peas in a chia and tomato broth dish, which was pretty terrible, I had wished so much that we had booked Pujol for a second night in a row.



cactus ceviche with beetroot and orange

shrimp “flauta” with a squash blossom “aguachile”

seafood “vuelve a la vida” ear shell clam, beef tongue with noisette spices

charred avocado tartare with escaroles and mexican herb chips

peas in a chia and clarified tomato broth and smoked lard

trout “puerto nuevo” style, with fermented cabbage and sea weed mojo

dry aged duck breast with bitter almond and habanero puree, with hibiscus and figs

cactus sorbet

six and twelve month aged Ramonetti cheese, mandarin, honey and pumpkin seed


frozen mousse of roasted banana, cateja and basil

Mexico City – 4/20/17 – Contramar, Hanky Panky and Pujol

Contramar
This was an absolutely perfect first stop upon arriving in Mexico City.  We muddled through ordering and ended up with a perfect lunch.

Hanky Panky
I do love a hidden bar.  I won’t share many details to respect their wishes to keep the place secret.  But the entrance was indeed challenging to find and the drinks great.

Pujol
As this was my first trip to Mexico City I did not visit the old Pujol so I can’t really compare.  But I absolutely loved everything about the design of the new one.  And I loved everything about this dinner which has easily been one of the highlights of my year thus far.  Some of these were not necessarily super intricate dishes but they were delicious.  Fantastic octopus and maybe the best cauliflower dish I have ever had.  And why isn’t steak always served with a side of guacamole and a hot pepper?  The mole was all that it was advertised to be although admittedly I decided that mole isn’t my favorite thing in the world (but if it was this is certainly the best out there).

street snacks

octopus, habanero ink, ayocote, veracruzana sauce

cauliflower, almond salsa mocha, chile de árbol

wagyu, fennel seeds, herb guacamole

mole madre 1257 days, mole nuevo

nicuatole

churros

NYC – 4/10/17 – Empellon Midtown

I still remember my first visit to Empellon Taqueria soon after it opened.  It was very quiet.  Just myself and a friend and a food blogger taking a lot of photos.  I continued to go back frequently as well as to Empellon Cocina.  The midtown Empellon is a fantastic next step once you get past the midtown location.  The chopped cabbage salad may be one of my absolute favorites of the year.

guacamole

king salmon ceviche with jicama and hibiscus broth

octopus tacos with celery and savory peanut butter

short rib confit with picadillo garnish

chopped cabbage salad with toasted fave bean dressing

London – 4/8/17 – Bao, Zetter Townhouse, Kitchen Table at Bubbledogs

Bao
Upon the recommendation of a trusted friend I decided at the last minute to scrap my original lunch plan and check out Bao.  I did have to wait in line (to be found across the street from the entrance) but it moved quickly.  A solid tasty stop although not the best buns I have had.  Service is extremely fast so if you don’t have to wait in line you can be in and out in under 30 min.

house pickles
Taiwanese fried chicken, hot sauce
baos – lamb shoulder and classic


Zetter Townhouse
Once again I was the only person at a bar mid afternoon in London.  Loved the space and this drink was perfectly refreshing for the warm day.

Kitchen Table at Bubbledogs
It always seems to be the most difficult to write about the places I love. If I lived in London I would quickly become a regular.  Yes the food is all fantastic with so many local ingredients and great accompanying stories.  But KT excels at hospitality as well and the overall experience is so lovely that I will probably never go to London again without dining here.  So many restaurants track a guest’s past reservations and various other details but never seem to do anything with the information.  It so easy to just acknowledge that a guest has dined with you before and welcome them back (and bonus points for remembering the time frame).  The crispy chicken skin was as delicious as I remembered (although I had a fix at at collaboration dinner not terribly long ago) as was the sloe gin.
 
raw hand dived scallop, ponzu, pickled seaweed

raw grey mullet, buttered miso infused with Meyer lemon, turnip, confit Meyer lemon skins, turnip tops, sliced fresh apple

crispy chicken skin, rosemary mascarpone, bacon jam

parkerhouse rolls, smoked and cured cod’s roe, dehydrated grated scallop roe, brown butter, fresh lemon zest


raw kale, sour cream and anchovy dressing, Meyer lemon puree, toasted sourdough breadcrumbs

steamed Cornish brill, roasted cauliflower florets, cauliflower puree and pickled cauliflower couscous, diced apple, mango puree, toasted peanuts, coriander stem, house made yoghurt, Moilee sauce, house made Goan curry powder

skate cooked in garlic cream, black garlic puree, wild garlic (wilted fresh, sauce, pickled stems, flowers)

in house made gnocchi, 36 month aged parmesan sauce, roasted chestnuts, perigord black truffle

24 hour cooked lamb belly, fresh mint sauce, English asparagus, Scottish morels, lemon thyme, lamb sauce

Saint Duthac blue cheese, crab-apple and rosehip jelly, caraway and fennel cracker

beetroot and brambly apple marmalade, sour cream ice cream, woodruff infused beetroot sauce, woodruff granite

rhubarb, hibiscus poached Yorkshire forced grown rhubarb, charred black pepper meringue, milk ice cream, poaching syrup

parsnip treacle tart, natural creme fraiche

caramel ‘ice cream cookie sandwich’

house made sloe gin