Atla

Atla was one of 2017's new restaurant darlings, garnering nearly unanimous adoration, including my own. I have now been twice, and each visit began with an overeager, child-like eagerness to eat all the food and ended with a mixture of supreme satisfaction and simultaneous disappointment that I was not, in fact, able to eat all the food. "Someday," I tell myself, "someday I can have it all."

 Heuvos rancheros with a side of avocado. 

Heuvos rancheros with a side of avocado. 

 Sweet corn tamale with coconut milk and ricotta

Sweet corn tamale with coconut milk and ricotta

 Split pea tlacoyo. The bottom is made of masa.

Split pea tlacoyo. The bottom is made of masa.

 Arctic Char Toastada with Farmer's cheese, capers, and jalapeno. 

Arctic Char Toastada with Farmer's cheese, capers, and jalapeno. 

 Mussels in escabeche

Mussels in escabeche

 Concha

Concha

 Churros. Oh my lawd, were these good. Dangerously good. They were so light and fluffy that I could have easily downed several [many] more orders. 

Churros. Oh my lawd, were these good. Dangerously good. They were so light and fluffy that I could have easily downed several [many] more orders. 

Atla NYC
 

Date: December 2017, May 2018
Camera: Leica Q