Máximo Bistrot

I lived in DF when Maximo opened and went at least once a week. I’ve had some of my best meals here. I still dream about their gnocchi. When I return to Mexico now, I always make sure to stop in for a bite and am never disappointed. The food continues to be exceptional, I just have to make reservations so much time in advance these days. Congrats to them on such a success!

Thoroughly enjoyed our dinner at Maximo Bistrot Local. The food was excellent. The beets were excellent, I loved the tuna, the artichoke was just ok, and the chilean seabass was excellent. The crème brûlée was the best I have ever had. The bread could have been better. It was definitely a treat.

We visited Maximo for a wonderful long lunch while in DF. Great way to spend our last afternoon in the city. Everything we had was wonderful and its location in Roma is perfect for a stroll after your meal. Prices will rival $USD, but worth if if you want a treat. They have a great wine/​cocktail selection. We tried the beet salad, asparagus salad with hollandaise and poached egg, bolognese pasta, tri tip steak and lemon pie for dessert. Everything was delicious! The service is excellent — definitely will be back! They also own Lalo down the block which unfortunately was closed twice when we tried to visit. Both spots are highly recommended!

We came here after we saw it on No Reservations. So glad we came! We didn’t make a reservation but since locals eat at around 830 we were able to be seated at 7.
The service and food were spectacular. We had the salad, beets, the red snapper, and ceviche. I have no critique on anything. They were so amazing! The mole they served with the bread was so good and I probably could have eaten that all night. If I had a bigger appetite I would have ordered more!
Quick side tip: they add tip before they swipe he card so make sure you add your tip (typically 10−15% here) before you «cierra la cuenta» (close the tab).

This place has a varied selection of items to choose from. We shared the kobe beef, pulpo, and braised pork. Everything was flavorful and well-​presented. The cocktails were a little disappointing. We tried the strawberry gin cocktail but it was very sweet. The ambiance is very intimate and the service is pretty average. I would come back.

For a restaurant lauded by the likes of Anthony Bourdain, I would expect them to cater also to an English-​speaking clientele as a few other restaurants in DF. I’m finding that knowing some Spanish in DF definitely helps. Not many people spoke any English during my stay.
I chose Maximo Bistrot Local as my final meal in DF because of what I’ve read about chef Eduardo Garcia. He seems to be very down-​to-​earth, humble, and unassuming. A local told me to not visit Pujol or Quintonil because those are more for Americans or gastrotourists.
Just a couple years ago when it opened Maximo Bistrot Local was the hottest restaurant in town. There’s also the news about how one influential customer closed down the restaurant because she couldn’t get the table she wanted.
I enjoyed hearing the humble beginnings of this chef from the United States who worked his way up to the kitchen to Le Bernadin in NYC. I asked a local who were the best chefs in DF and I was told that chef Eduardo Garcia is all of the same school as chef Enrique Olvera (Pujol) and chef Jorge Vallejo (Quintonil). I could not go wrong eating at Maximo Bistrot Local.
From the moment I walked in, it was difficult to communicate with the staff. It didn’t seem that anyone spoke any English, which I found more common at the restaurants I chose to dine at. I arrived and requested a seat outside on the sidewalk.
I was not offered an English menu nor did any my servers speak any English. I had to order in my imperfect Spanish and try to interpret the ingredients in the menu or use Google translate. Not a huge issue, but you can see that this restaurant was not catering to foreigners which is fine by me.
I ordered the celery soda which I found to be too sweet for my liking and Penefiel agua con gas. I was then brought over a slice of bread and an interesting dark spread possibly made with huitlacoche. I ordered the huitlacoche soup to start, then the lechon confit for my main as recommended by the server.
Before they brought over the lechon confit, they brought over a scallop dish sent with compliments of the kitchen. An appropriate and generous palate cleanser. The lechon reminded me more of a roasted pork dish marinated with crisp skin. I loved the touches of mole that accompanied the dish. It was my fault to choose to sit outside as when it got darker it was difficult to see what was on my plate other than what I could see by candlelight.
Soon after I finished the lechon, I requested the check (in Spanish of course). Before bringing over the check, they asked if I wanted dessert.
I loved the Mexican flavors and French technique exemplified at this Modern Mexican-​French restaurant.
The service could have been more tighter and it would have helped if they had identified me as an English-​speaker and at the bare minimum present me with an English translation. I only say this because the restaurant considered one of the top in the world (currently #41 in Pelligrino’s «50 Best Restaurants» in Latin America).
Unfortunately, I arrived at the restaurants from a whirlwind Puebla food and city tour, so I didn’t have a huge appetite to begin with. I would definitely return again to Maximo Bistrot local during my next visit to DF as I’m a fan of this chef.
I enjoy the cooking of the chef so much, that I visited his casual eatery Lalo! across the street twice and even brought back home a Lalo! mug.
Highly recommended! I was not able to find a website, but I was able to make the reservation through Open Table a couple weeks in advance. Come with an open mind and be prepared with some knowledge of Spanish. The prices are reasonable for the calibre of cooking you are getting.

Nearly 4 months ago, I used Maximo Bistrot’s ‘open table’ online service to book myself for a 7pm slot for March 11,2016. I was traveling to MX for the first time, and this was my very special treat to myself. On March 10, open table confirmed my reservation and I got a reservation number. The email said, ‘If you aren’t able to honor your reservation, please let us know immediately using the above link, as other diners would love to have your spot.’
I get to Maximo Bistrot on March 12, at 6:45pm, and the sign says, ‘we are closed till March 14. Thank you for your understanding’.
I flew back to the US on March 12, 2016.
So much for reserving ahead. Maximo may have wonderful food, but I would have hoped a restaurant this successful would know how to warn reserved customers of its closure.

This was our first dinner in Mexico City and it was absolutely amazing! We started with a mezcal and fresh strawberry cocktail. Our dinner consisted of about six courses including the ceviche tostadas and filet Mignon. The level of service far surpassed any five star restaurant in New York, Los Angeles or London. I highly recommend this experience to everyone.

La comida es deliciosa pero no se te ocurra pedir una silla de más o un perchero para colgar tus cosas, está demasiado apretado pero vale la pena.

Always amazing. I’ve had great food every time. Décor is simple, service is great. One of my favorite restaurants in the city. Try the pulpo!

Fui para mi cumpleaños, el lugar tiene fama es chiquito y acogedor, pero la comida deja MUUUUCHO que desear. Son platos diminutos y carísimos más de $ 300 pesos cuando pedí unos ravioles, literal eran 4 ravioles, me quedé con mucha hambre peor con los precios ni pensar en comer algo más…
La atención ñe, son de esos lugares que se hace famosos no sé porqué y no lo vale apra NADA!

El lugar se ha vuelto más famoso y concurrido, sin embargo la calidad en el servicio y atención en el lugar deja mucho que desear.
Los alimentos están bien, pero no corresponde la relación calidad/​precio.
Espero no se duerman en sus laureles y cuiden los detalles y sobre todo la calidad de la comida.
Los postres siguen siendo excelentes, bien pueden dejar de lado las entradas y platos fuertes y lanzarse por cualquiera de ellos.

Taglatelle, ceviche, and mixed salad were all amazing. Service was great as well. Highly recommended!

Delicious fresh interesting combinations of flavor and ingredients. Wonderful service. Great drinks. Intimate atmosphere. We had octopus — grilled and ceviche. Red snapper. All cooked perfectly. A must try.

Del chef Eduardo García, Máximo Bistrot ofrece una de las mejores cocinas de la ciudad. Me encanta que sea una cocina sin pretensión, una atmósfera bastante agradable y un servicio que siempre trata de hacer un buen trabajo. Recuerdo haber probado el lechón con hongo porcini; me parece increíble servir el lechón en un término medio, la piel es crujiente y la carne se desprende fácilmente del hueso. Combinarlo con hongo porcini y queso parmesano hace que resalten sabores poco comunes en un platillo típico mexicano.
Finalmente el postre, un cremoso de chocolate con helado de vainilla, frutos rojos, plátano y albahaca; simplemente delicioso.
Traten de hacer reservación con anticipación.

Simply Amazing! We came with a party of 8, so chef Eduardo said that since the kitchen is so small we have to share plates and eat what he served us, rather than order off the menu. Some people may be put off by this, but my friends and I had heard great things on Anthony Bourdain’s show, so this element of surprise made it even more exciting! Plate after plate of incredibly fresh, tasty & tender creations filled the table, including 4 desserts and lots of wine — and for ~$ 60 pp, it was well worth it. I don’t usually like octopus, but loved the way it was made here. The service was good, although a couple friends had to wait longer for mixed drinks. What a fun dinner, I highly recommend Maximo!

This is a cute bistro, nice atmosphere and great drink menu. The service was off, hence three stars, but the food was fun.
We were a group of 6 and had soup, 5 appetizers, and 7 entrees (in order to try a full variety).
The service: our meal was like a sprint. Appetizers were whisked out and then, before we could finish our soup (or appetizers), the mains started coming out. Poor timing by servers and the kitchen. We felt like we were shoveling our food. The waiter immediately brought dessert menus, as well, making the meal feel rushed. Very unfortunate.
The house charcuterie was delicious and the soup had a nice truffle oil complement. The burrata and asparagus were ok. The house green salad was lovely.
Our aperitifs were very nice: everything from champagne cocktails to a full gin and tonic assortment. The house-​made sodas were not exceptional and lacked distinct flavor.
The snapper was an excellent entrée, as was the suckling pig – both had nice and spicy sauce/​salsa complements.
Chicken was solid, as well, though not quite as refined. Risotto and vegetarian celery root were both forgettable.
Worth a try, but I might recommend ordering one course at a time to better control the pace.

ALGO ESTA MAL ESTA PASANDO… (MALA ACTITUD)
Conocido por su buena comida y servicio, esta vez la COMIDA no fue tan buena, al contrario, simple y sin chiste. Algo paso???¡¡¡
La ACTITUD del servicio si que demerita al lugar, los mesero como otros que vi pasar y no se presentaron fue de estar haciéndonos el FAVOR.
Servicio ok con una actitud de hielo. La atmósfera como mayormente es, muy agradable.
PONER ATENCION EN EL SERVICIO, se están durmiendo en sus laureles.

Went last night with some friends to find out what all the hype was about. The friends are Mexican and, since i paid the bill, they were VERY happy with their meal. You live in Mexico long enough and you start to get used to paying a lot of money for rather crummy non-​Mexican food. This place does an adequate job with decently fresh ingredients producing versions of classic bistro menu items (at twice the bistro price). My asparagus appetizer (oddly enough white and very fibrous) desperately needed salt. All the dished were under salted, instead we all got copious amounts of parmesan shredded on top of every dish. And the occasional random dash of truffle oil. The white chocolate cream with bananas desert was 12 steps beyond divine, and sort of saved my meal. The wine list is quite limited and *ojo* the Spanish wines are significantly cheaper and better quality than the Mexican ones listed. Doubt I will return until someone else is picking up the bill…

Espectacular. Llevaba muchísimo tiempo queriendo ir, pero siempre estaba lleno. Pedimos el ceviche de pulpo, y me encantó. Muy bien aliñado y bien hecho, muchísimo sabor. Pedimos también betabel, y perfecto. De comer probé el lechón, y pocas veces lo he comido tan tierno. El servicio muy bueno, y el local acogedor. Muy recomendado!

Lived up to everything it was billed to be. Wife’s first time to try lengua de res.
This is a place for the beautiful people, so you might sit next to a table full of the rich and famous and their bodyguards.
We got the very same, if not better, service and attention.

I ate lunch at Maximo twice during a three week trip to the DF.
If you are looking for traditional Mexican fare, this is not your place. If you are looking to spend 100 pesos for a meal, this is not your place.
If you are looking for creative modern cuisine in a relaxed but elegant setting, this is your place.
I thought the food was outstanding. Maximo can be added to the list of my «Top Ten Favorite Meals.»
Service might be an issue for some non-​Spanish speakers, but the waitstaff is patient and a few people can help translate the menu.
The lunch menu is creative and varied and touches on a variety of price points. I think the Trumpet Mushroom and Potato appetizer is probably one of the best dishes I’ve ever eaten. Perfection for my palette.
Fish dishes and baby suckling pig were both amazing as well. The mussel appetizer is also a nice choice. During my first meal, I was dining alone, and the chef sent out a house salad, gratis. I thought that was quite classy.
Don’t miss ordering a special Aqua del Dia. It’s a great 20 peso drink. They have a good cocktail and wine list as well.
My only complaint relates to the outdoor dining area and cigarette smoking. If you are seated near the large windows inside, the cigarette smoke can pour into the restaurant. Not pleasant. And the smoking diners could not care less.

This restaurant is a bit overrated. I heard so many great things from different reviews and was not impressed at all.
To be fair, the service is very good but the food was just okay. For my starter, I had the beets with a yogurt sauce which is nice and for my main I ordered the rib eye (medium rare). The steak came out in the wrong temperature (well done) and the manager said the steak was cooked right but because it was aged it didn’t look pink. Unfortunately, the steak didn’t taste very flavorful for being «aged» and for a ribeye there was no fat and very tough in texture. Very disappointing.
Don’t order the ribeye there!

We were very happy to have an evening out at Maximo’s. The place is a nice, small, neighborhood restaurant in Roma Norte. The service is excellent, the wine selection is great and the food was very well done. We would highly recommend this place. The mussels and the raw fish were our favorite dishes. The pasta was good but not anything that stood out. We are both foodies from Los Angeles and weren’t wow’ed by any of the dishes but were very happy with our meal and would recommend this place. You definitely need reservations and I would definitely return on my next trip to D.F. They are also on OpenTable which makes reserving easy.

Al principio no sabia que este Restaurante fue donde se hizo famosa la Lady PROFECO; pero me di cuenta de que es difícil conseguir mesa porque es muy buena la comida y el ambiente.
No vi mucho del menú porque tienen la política de que en grupos mayores a 6 personas el chef va mandando los platillos que él considera pero esto fue a nuestro favor .
La comida es buenisima y pude probar desde Escamoles hasta Cordero y Filete pasando por varios platillos italianos todo con una presentación excelente. Los postres incluyen helados caseros de sabores poco comunes que también son deliciosos .
Lo recomiendo ampliamente y no le doy 5 estrellas por dos motivos que no son tan importantes. Primero — no hay valet y tarde muchísimo en encontrar lugar para estacionar, y segundo — porque la persona que asigna las mesas es poco amigable.
No vayan sin reservación !!!

Cada vez que como en Máximo, me quedo con ganas de volver pronto. Sé que soy parte de los muchos que lo catalogamos con 5 estrellas pero la calidad se reconoce y es innegable!
La verdad es que me «llevaron de la greña», pues me negaba a participar del tornado mediático después del caso «Lady Profeco». Llegué con la ceja muy en alto y me levanté para lavarme las manos en el baño, afuera del que había cola. «Lo que faltaba», pensé (por cierto que una remodelación posterior ya se hizo cargo de ese detalle). Pero mientras estuve esperando turno me tocó ver de cerca a Eduardo García, chef y propietario del lugar, trabajando. Lo que presencié fue amor y conocimiento puestos en práctica, es decir, pasión de la buena. Regresé ya muy calladito a mi lugar, donde revisé la carta (de la cual cada ítem se me antojo más que el anterior). Entre las delicias de esa noche hubo un risotto de erizo que cuento entre las cosas más deliciosas que he probado y otras cosas que aunque también muy buenas por supuesto fueron eclipsadas por dicho risotto.
Desde entonces dejé de ser detractor para ser un fan activo! Entre mis favoritos están platos estelares de pescado en delicadas salsas de mantequilla con brotes o pastas frescas con reducciones aromáticas con hongos silvestres como clavitos o yemitas que no se encuentran en ningún otro lado. Los postres también son parte de la experiencia, a diferencia de la gran mayoría de restaurantes de la categoría.
Su coctelería ha ido mejorando también: recientemente nos hicieron unos negronis impecables mientras esperábamos mesa en el bar del segundo piso. Así que haz tu reserva con tiempo ya sea para comer o cenar. El placer y la experiencia perduran y bien valen la pena!

Last time we were in DF, we dined at Maximo Bistrot. It’s a lovely little spot in the Roma neighborhood. Fortunately, we had the sense to make reservations prior to our arrival in Mexico. We had tried to get in the time prior and were unable to, so that made dining there all the sweeter this time around. Definitely a foodie paradise and worth a visit.
The restaurant inside is cozy and intimate, albeit a little dark. I’m already operating with a bit of a language barrier, but it was pretty dark and the fancy handwriting on the menus were a little difficult to read. Our waiters, however, helped us out a bit. I ended up ordering the duck confit, which I loved. When looking at it, I wasn’t sure I’d be satiated, but the portion size proved to be perfect. We also ordered some delicious mescal and rounded things out with a deconstructed rhubarb crumble. Everything was fantastic and the caliber of the food could command a pretty high price tag in say New York, but was quite reasonable for DF.

Este lugar bien vale la pena conocer. Excelente comida. Platos servidos en porciones adecuadas. Sii! es algo caro, pero vale la pena la experiencia gastronómica en agradable ambiente tipo europeo
La burrata como entrada una delicia, viene acompañada de un pesto, del cual me enamore El sashimi de kampashi, de los mejores que he probado, fresquisimo, super bien sazonado y todos los acampanantes como rábanitos, mouse de aguacate y micro greens cumplen perfecto su función de estar en el plato.
Los mejillones al azafrán espectaculares. Como plato fuete realmente el lechón confitado con salsa molcajeteada, sensacional y no soy muy amantes de este tipo de cocciones.
También el café y los postres valen el visitarlo.
Un tremendo aplauso y me pongo de pie ante el Chef Garcia por su gran comida.
Ojo.- No aceptan tarjeta AMEX. No tienen Wi Fi y no te dan ningún endulzante tipo stevia, splenda o similares por eso no lo califico como excelente; porque un buen servicio debe satisfacer ampliamente en todos aspectos

Prepara el paladar, este es un lugar para intimar con la comida. También prepara la cartera, no es barato, pero cada peso lo vale. El chef Eduardo García va cambiando el menú para crear sus platillos con ingredientes frescos, locales y de temporada. En todo lo que pidas se nota su gran amor por la comida y su experiencia (en especial se ve que aprendió mucho de técnicas francesas y el uso de la mantequilla) para crear delicias como las que he tenido la suerte de probar. Aquí he comido la mejor alcachofa de mi vida, con un salsa cremosa excepcional. También, si tienen la suerte de que los haya, no dejen de pedir los mejillones (yo creo que muchos chefs franceses estarían muy celosos de su receta) o el short rib con puré de papa (¡ah, salivo nada más de acordarme!) A cada plato, el placer culinario va en aumento, y remata muy arriba, con cualquiera de los postres, pero no hay nada como la tarta o el crumble (depende cuál esté en el menú) de ruibarbo… cierra los ojos y disfrútalo, es toda una experiencia.

This is my favorite restaurant in Mexico City. The chef/​owner is extremely talented. He takes indigenous ingredients, and creates a dish that is full of flavor and unique. I have tried nearly every dish on the menu and everything has been excellent. Eduardo previously cooked at Pujol and at Le Bernardin. It is no wonder why his seafood is absolutely stunning. His ceviches, sashimi’s and entrée fish plates are incredible. Also his Mussels are in probably the best broth that I have had including in SF and in Paris. Gaby, his wife and Oscar run the front side and make the dinning experience that much more enjoyable. The wait staff is very friendly and very well trained. They recently opened a wine bar upstairs to handle the overflow. It has a nice comfortable feel to it. Their wine list is very deep and contains both excellent Mexican wines as well as key imports such as Ch. Y’Quem. They are going to open a new restaurant directly across the street that will serve breakfast and lunch. I can’t wait to try Eduardo’s creations! I typically bring my own wine which they don’t mind and I usually serve Eduardo a nice full glass which he kindly reciprocates with some incredible dishes not on the menu. I almost forgot the dessert. The carrot cake is awesome as is the cheesecake. I probably have eaten there over 20 times and not once I have been disappointed with any dish nor with the service. This is truly one of the shinning stars on the Mexican restaurant scene.

Welp, Anthony Bourdain is no dummy — Maximo Bistrot is tasty.
Maximo had great contemporary food choices that combined local ingredients with a euro flair. We had the calamari, octopous ceviche, green salad, asparagus. I had the duck, which was super good. We shared the french toast, crème brûlée, and chocolate tart for dessert. All very good. Favorite appetizer was the ceviche and salad, the duck was amazing, and the french toast dessert was the highlight. YES I left with a food high and woke up with a food hangover. Worth it.
Service: one of the reasons I think this deserves a 4 vs a 5. The servers were not attentive, slow and a bit unfriendly. (And it wasn’t because we were obnoxious American tourists, we had a couple locals in our group).
Logistics: make a reservation… in advance. We had to wait a week to get our party of five in. Menus are in Spanish only. Bring a translator (unless you know the Spanish word for fennel off the top of your head — then, hats off to you).

This was a dining highlight for me. It is quaint and intimate, and the menu is perfect for foodies. I’d call it gourmet French comfort food. The ingredients are elevated, but there is a charm and warmth to the food and location that make this very inviting.
I tried a few things, but the hands-​down standout were the mussels (meijillones), accompanied with this decadent wine-​lemon-​herb sauce that I kept sopping up the house bread with. My dining partner had the short rib and kept asking me for more samples of my broth. His was good, but mine was better. :).
They house-​make sodas and agua frescas and various sorbets (flavors vary daily), which are definitely worth trying. I had the rhubarb soda, and it had the perfect flavor without being exceedingly sweet.
Definitely make a reservation, and plan to take your time eating. There are seats outside, or inside next to windows, so it’s a great spot to people-​watch and enjoy a good drink and meal.

Máximo Bistrot ya era famoso, pero saltó a la fama nacional cuando el año pasado Andrea Benítez, hija de Humberto Benítez Treviño ex Titular de la Profeco, decidió por un berrinche usar las influencias de su papá y cerrar el local, lo que al final le costó el trabajo al papá y a su hijas ser conocida en redes sociales como #LadyProfeco.
Siendo honestos, este restaurante solía ser de mis favoritos de la zona, hasta que después del escándalo, a mi juicio, el servicio decayó y hasta los meseros son un poco más especiales.
Antes no me dolía pagar el precio de los alimentos, pero desde ese episodio, siento que ya no le ponen el mismo esmero a los platillos.
Aún así, el lugar sigue teniendo sus aciertos como su ceniza de berenjena, su pan (es hecho en casa), lomo de cordero con hongos, risotto de alcachofa, lis espárragos, strudel de manzana, crème brulé de vainilla, los gnoccis y el fondant RX.
Ojo: No aceptan American Express y los domingos hay un brunch dominical de 10 a las 14 horas buenísimo con todo y las clásicas mimosas.

Siempre que pases por esta esquina en la colonia Roma, la verás llena y rodeada de coches último modelo y gente hipster y no tan hipster esperando mesa, porque es de los mejores restaurantes de la zona pero un poco costoso.
El menú cambia diario, ya que cada la idea del restaurante es cocinar con los ingredientes mas fresco de productores y mercados locales, por lo que cada día van a ver que ingrediente se ve mas apetitoso y/​ò cual los inspira para el menú del día, por lo que no esperen un menú muy extenso, es corto pero todo es preparado por excelentes chefs, suchefs y cocineros, cada platillo tiene un toque de sofisticación gourmet. Entre semana tienen menú mas económico para la hora de la comida, es como un tipo de comida corrida pero mejorada.
La decoración del lugar también encaja en este tema de apoyar al comercio local por lo que todo incluyendo las servilletas fueron diseñadas específicamente para este.
Es un lugar pequeño y siempre lleno por lo que reserven con anticipación.

Este es un restaurante caro. Pero seguramente quedarás convencido de que vale la pena el precio porque se esmeran en el sabor de cada platillo.
El chef a cargo se llama Eduardo García y entre él y su esposa diseñan los menús que cambian todos los días y aprovechan los ingredientes de temporada.
Dicen estar comprometidos con el comercio local justo por lo que seleccionan los mejores productos frescos en los mercados de la ciudad y tienen muy bien ubicados a sus proveedores.
Para quienes preferimos más sencillez, nos puede parecer algo pretencioso o elitista pero si te gustan los aires de exclusividad te va a gustar porque el precio ya de por sí está fuera del alcance de muchos y además es casi imposible ir sin reservación.

Máximo ha sido desde sus inicios uno de mis restaurantes favoritos en la ciudad. Un ambiente relajado y comida sofisticada elaborada con los mejores ingredientes disponibles cada día. Ha sido criticado reiteradamente por tener, supuestamente, malos tratos hacia sus comensales y por sus precios elevados, pero la verdad es que hacen lo mejor posible dentro del pequeño espacio con el que cuentan. No te recibirán sin reservación debido a que tienen muy pocas mesas. Más que caro diría que sus precios son justos por la calidad de sus insumos.
Es difícil recomendar algo del menú ya que éste cambia diariamente. Todo es garantía, dependerá más bien de tus antojos. Personalmente disfruto mucho el brunch que ofrecen el primer domingo de cada mes. El pan francés es la golosina más grande y adorable de esta ciudad. Si tienen mollejas con huevos, no lo pienses dos veces.

Desayunar o cenar aquí es garantía. Supongo que comer también pero todavía no exploro ese turno. Recientemente cené acá con mi amigo Eduardo. Pedimos unos espárragos de entrada que estaban excelentes. De plato fuerte, yo pedí un robalo que sonaba más interesante en el papel. Bueno pero desangelado. Eduardo ordenó una ternera estupenda. Tomamos un vino nacional muy rico. La carta de vinos es muy variada y más bien cara. El servicio es excelente. Nos tocó una mesita en la terraza (la banqueta). La verdad, tuvimos suerte y encontramos lugar aún sin reservaciones. Eduardo aún no lo conocía y quedó muy contento. Yo también he venido a desayunar y ha valido la pena. El menú cambia diariamente ya que solo usan ingredientes frescos. El ambiente es «bohemio burgués» agradable con tono particular. Está en la esquina de Tonalá y Zacatecas. Hagan reservación. Decorado con un aire nostálgico de viejo nuevo.