HOT SPOT OF THE WEEK! Belly of the Beast

Our culinary journey began with the Uvas y Burrata, an elegant appetizer featuring creamy burrata cheese crowned with roasted grapes and crunchy pistachios, all drizzled with brown butter and served alongside perfectly grilled bread. The combination of sweet, creamy, and nutty elements created a harmonious start to our meal. The Cochinita Pibil Tacos showcased the kitchen’s mastery of traditional Mexican flavors. Tender, slow-cooked pork was nestled in soft tortillas and topped with vibrant pickled red onions, creating a perfect balance of rich and tangy flavors. Moving to the pasta course, the Honey Nut Squash Agnolotti captured the essence of autumn on a plate. These delicate pasta pillows were served in a brown butter sauce with crisp apple pieces and hazelnuts, offering a sophisticated blend of sweet and savory notes. The Braised Short Rib proved to be a show-stopping main course. The meat, falling off the bone tender, was bathed in a complex mole negro sauce and accompanied by fresh figs and corn tortillas. The dish exemplified the restaurant’s ability to elevate traditional flavors to new heights. For dessert, the Tres Leches provided a spectacular finale. The light, airy sponge cake was perfectly soaked in three milks and topped with a tropical passionfruit meringue, creating a dessert that was both familiar and innovative.