It was dry, salty and just not what you would expect at a place like Jonny Sanchez. The beef flautas ($12) were an epic failure and we left the dish untouched. It was the best thing about our meal even though it too was too salty. For a healthier dish to counter-balance the quest dip, we ordered the Kale salad ($12). As far as queso dips go, this dish was not anything extraordinary. Next up was the Queso dip ($10) which was good for the first 5 minutes but turned into hard cheese within minutes. ![]() The flavors were great but it was drenched in rock salt which took away from the overall flavor. First up was the Cobia Tiradito, a ceviche consisting of leche de tigre fish, cucumbers, avocado and other vegetables ($16). We decided to order several small plates in order to try as many dishes on the menu as possible. The menu was one page with a handful of small plates, tacos and large plates. Besides a few other patrons the restaurant was still empty. We went early Saturday evening at around 6.30 p.m. The bar is the perfect spot for happy hour drinks and tacos. The decor is cool and hip: Giant graffiti art covers one wall and beautiful chandeliers hang from the high ceilings. The restaurant is located on Poydras street in the CBD. The menu features items such as the ‘coba triadic’ a raw fish ceviche, crispy Brussel sprouts and kale salad ( See Menu) alongside several typical mexican dishes such as tacos and enchiladas. If you are going in expecting burritos and enchiladas then you are in for a disappointment. ![]() Aarón Sánchez and John Besh’s collaboration brings traditional Mexican cuisine to the heart of New Orleans. When you have two celebrity chefs and one restaurant opening the expectations tend to be high.
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