Nicos was founded in 1956 by the mother of Chef Gerardo Vasquez Lugo.She featured her traditional home cooking in a working class neighborhood of Mexico City. When she passed the torch to Gerardo, he built upon that legacy by incorporating more progressive elements into his cuisine.
Quintonil’s chef/owner, thirty-seven year old Jorge Vallejo, is near the top of the world. Specifically, his restaurant is #24 on the World’s Best list for 2018. His menu is driven by farm to table ingredients with many from his own rooftop garden. Even the name, Quintonil comes from a Mexican herb.
Chef Enrique Olvero of Pujol is labeled as the founder of molecular mexican gastronomy, or the godfather of nuevo mexican cuisine because of the impressive list of chefs that have worked with him and then achieved success in their own right. Regardless how you choose to describe him, one thing is certain. The ambiance, food and service is deserving of the 13th best restaurant in the world.
My first dinner in Mexico was at Maximo Bistrot, ranked #20 in the Latin America top 50. As we arrived, I wondered what new flavors we were about to experience. Seated first for that evening’s dinner service we found ourselves in clean, smart but modest surroundings. Our server quickly approached with menus and asked if we […]
A note, presented in a velvet lined sandalwood box is given to the first guest each evening. I read it aloud to my dinner companions and that was the beginning of our Lorea experience.
November 22nd, 1963, 1:30 PM. I was in Mr. Purvis’ core class when the announcement was made over the loudspeaker system that President John F. Kennedy had been shot and killed.
Hakkasan, located in the legendary Fontainebleau Hotel Miami Beach, takes its name from the Hakka people of Guangdong province in China. It serves a refined version of Cantonese, one of the eight regional cuisines.
We entered the stunning ocean room at Jose Andres Bazaar Restaurant in Miami, ready for a special dining experience. We were not disappointed.