New restaurants and bars are always popping up. To save you the trouble, we’ve put together a list of noteworthy openings on the culinary scene across the Americas (and beyond).
The latest gastronomic project from Baja favorite Javier Plascencia, Jazamango recently opened in Tres Santos, Baja Sur, a quaint Mexican town with surrounding natural sites and untouched beaches. The restaurant is a love letter to the region and its unique ingredients, as the name Jazamango, itself, means arugula. The menu emphasizes local and organic products. Featured small plates include wood-fired tacos de fiedo seco, Baja hiramosa tostada, and heirloom tomato salad. Some highlights from Jazamango’s entrees are Picaña de Res Asado (slow roasted sirloin), and chile relleno. Facebook Page
Chef César Ramirez leads the three star Michelin restaurant at Brooklyn Fare’s newest outpost in Manhattan, which opened quietly earlier this year as the Brooklyn location closed for an overhaul. Offering patrons a unique communal dining experience, and like the Brooklyn original, the menu is inspired by both Japanese and French cooking styles, and is primarily focused on seafood and shellfish. Each tasting menu is priced at $330 per guest, excluding tax and beverages. One of the harder reservations to book, the restaurant only takes reservations over the phone. brooklynfare.com.
Opened this month, Comal resides within the Chileno Bay Resort and Residences, a new addition to the Los Cabos region that features 60 guest rooms and 32 villas with ocean views. Led by chef Yvan Mucharraz, formerly of award-winning kitchens such as The French Laundry and L’atelier de Joël Robuchon, Comal is dedicated to serving locally grown organic produce and seafood from the nearby Sea of Cortez. The menu aims to blend both Mexican and Latin American flavors in simply prepared dishes including crispy octopus with hazelnut mole, braised short rib with cacao broth, chilhuacle, and roasted corn and chayote. chilenobay.auburgeresorts.com.
This women-powered contemporary restaurant is the new kid on the block in downtown NYC’s Nolita. The team is led by Creative Director Grace Lee, Executive Chef Camille Becerra, Designers The MP Shift, and Art & Brand Director Nikki Brand. Focused on delivering fresh meals throughout the entirety of the day, De Maria stays true to chef Camille Becerra’s beloved style of cooking. Made up of vibrant and healthy dishes, De Maria is offering all-day breakfast starting at 8:30 AM, lunch, and pre-dinner aperitif from 4-7 PM. The spot will soon offer full dinner service in early Spring. demarianyc.com.
Led by General Manager Bruno Calderón Díaz de León, Executive Chef Benito Molina (of Ensenada’s esteemed Manzanilla), and Sous Chef Alejandro Torres, La Revolución is one of the most talked about openings in Los Cabos. Located in the heart of downtown San José del Cabo, the new culinary project focuses on highlighting native Baja ingredients found only on the peninsula. Contemporary Mexican dishes balance land and sea, with a grilled Tomahawk serving as La Revolución’s signature dish. A concoction of mezcal, marinated poblano chile, sesame oil and citrus juices with frosty green nugget powder fronts the cocktail list. Facebook Page.
Meaning flower in Basque, Lorea is headed by Mexican born chef Oswaldo Oliva, who spent two years at El Celler de Can Roca and then many more working in the R&D kitchen at Mugaritz. Expect a playful, science driven approach to Mexican ingredients on two different tasting menus, which are priced at 900 and 1300 pesos. Lorea is Oliva’s second restaurant in Mexico City, after his casual concept Aleli, also in Colonia Roma. lorea.mx.
Recently opened, Xochi is the latest concept from culinary duo Chef Hugo Ortega and Restaurateur Tracy Vaught of H Town Restaurant Group. Located on the ground floor of the new Marriott Marquis Houston, Xochi focuses on food of utmost culinary tradition in Mexico: Oaxacan. Made in-house queso fresco and Oaxacan string cheese, nixtamal and tortillas, moles, fresh-ground spice blends, and house–roasted and ground cacao beans for the house-made Mexican chocolate are some of the featured menu highlights, as well as Oaxacan classics like tlayudas and mezcal. Facebook Page.
While not open yet, the following restaurants projects are those that have been on our radar, and slated to open later this season. Something of a fall preview in current state, once they’re officially up and running, we’ll give you more scoop.
Diego Hernandez of Corazon de Tierra, currently occupying #39 on Latin America’s 50 Best Restaurants list, is setting up shop in West Hollywood with a new restaurant called Verlaine. Taking over the former Dominick’s space on Beverly Boulevard, Verlaine is inspired by Mexican, Mediterranean and Japanese cuisine. With Aaron Melendrez recently announced as Verlaine’s Beverage Director (he’s formerly behind the drinks program at L.A.’s Salazar bar) Melendrez is an exciting addition to the team at Hernandez’ first spot outside of Mexico.
Slated to open later this year, Tintorera will be chef Maycoll Calderón’s newest project north of the border. The chef from one of Mexico City’s most popular restaurants, Huset, will take on this new culinary project in the Silver Lake neighborhood of L.A.. Taking over the former space of Cowboys & Turbans, Calderón immediately saw similarities of Huset’s location in the Roma barrio to Silver Lake. Back in Huset, the menu remains focused on cocina de campo — country cooking where everything is fired over charcoal. Tintorera will also utilize simple grilling and saucing to highlight seafood plates including ceviche and fish tacos.
Cómodo, the first restaurant that husband-and-wife team Felipe Donnelly and Tamy Rofe opened in New York, will close its doors next month. Cómodo will serve its last meal on Sunday, March 19. While Cómodo is in its last days, fans of the restaurant can head over to the pair’s Fort Greene spot, Colonia Verde, which recently added on lunch hours from Tuesday-Friday. coloniaverdenyc.com.