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.

Sweet corn tamale with coconut milk and ricotta

Split pea tlacoyo. The bottom is made of masa.

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

Mussels in escabeche

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.

Date: December 2017, May 2018