without the formality, blending fine dining with unabashed fun

French flair

better without a deadline and garden parties with bubbles

breakfast

that celebrates American classics in a grand and continental way

a robust menu

mezcals and tequilas

perfect for a cocktail and a snack or a more substantial meal

dinner and late night bites

Lobster Tacos

Sizzling Fajitas

Shrimp Aguachile

Huevos Rancheros

Churro French Toast

Buttermilk Fried Chicken Tenders

Comte Singles, B&B Pickles, Iceberg Lettuce, Sherry Aioli

Reserve Burger

Gem Lettuce, Togarashi, Shiso, Ninja Radish

Tuna Tartare

NEGRA MODELO

CORONA PREMIER

MODELO ESPECIAL

BOHEMIA

pico de gallo, tomatillo, habanero orange

CHIPS & SALSA TRIO

fidencio clasico mezcal, el dorado 12 yr aged rum, fernet branca, mexican coke, fresh lime

HIGHBALL TRADICIONALES LUCHA LIBRE

GUACAMOLE & CHIPS

monterey jack, chorizo, jalapeno, poblano

QUESO FUNDIDO

prime steak, chili sauce, black bean salad

STEAK & BLACK BEAN NACHOS

MOLE CHICKEN NACHOS

white cheddar sauce, black truffles, chives

TRUFFLE NACHOS

Pat salmon fillets dry with paper towels. Season both sides with kosher salt (about 1/2 tsp per fillet) and freshly ground pepper. Zest the lemon and set zest aside for garnish; cut lemon in half and reserve one half for finishing.

Prep salmon

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbs olive oil. Place salmon fillets skin-side up into the skillet (be careful of splatter). Sear 2 minutes undisturbed to develop color, then flip and reduce heat to medium. Add 1 tbs butter to the pan and baste the top of the fillets with melted butter for 1–2 minutes until the internal temperature reaches 120–125°F for medium-rare—or longer to preferred doneness. Remove salmon to a warm plate and tent lightly with foil.

Sear

Return pan to medium-low, add the reserved lemon half, cut-side down, and squeeze lightly to loosen fond. Add chopped tarragon and parsley, and spoon a little of the pan butter over the fish before plating.

Finish

In a small saucepan over medium heat, add the minced shallot and 3 tbs champagne with 1 tsp white wine vinegar. Simmer until liquid is reduced to about 1 tablespoon and shallot is translucent, about 3–4 minutes.

Reduce aromatics

Lower heat to medium-low and add 2 tbs cream to stabilize the sauce. Whisk in cold cubed butter, a few pieces at a time, allowing each addition to melt into the sauce before adding more, creating a smooth, velvety emulsion. Remove from heat if sauce gets too hot or separates. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm; do not boil.

Emulsify butter

Taste and adjust acidity with a tiny splash more champagne or a drop of vinegar if needed. Strain through a fine-mesh sieve into a warm small bowl if you prefer an extra-smooth sauce free of shallot bits.

Finish sauce

Place fingerling potatoes in a pot and cover with cold salted water. Bring to a simmer and cook until just fork-tender, about 10–12 minutes depending on size. Drain and let steam-dry in the colander for 2–3 minutes.

Parboil

While potatoes steam-dry, heat a heavy skillet over medium-high heat and add 2 tbs olive oil. Add potatoes cut side down (if halved) and cook without moving for 4–6 minutes until a golden crust forms. Toss or flip and add minced garlic, rosemary, thyme, 3/4 tsp salt, and 1/2 tsp pepper. Cook another 2 minutes until fragrant and garlic is softened. Remove from heat and keep warm.

Crisp

In a bowl toss baby arugula with 1 tbs extra virgin olive oil, 1 tbs fresh lemon juice and 1/4 tsp sea salt. Toss just before plating so greens remain crisp.

Dress salad

On each plate place a small nest of dressed arugula. Arrange a portion of crisp finger potatoes beside the greens. Set a salmon fillet on top or alongside the potatoes. Spoon 2–3 tbs of warm champagne beurre blanc over the salmon (and a little on the potatoes if desired). Garnish with lemon zest, a few chopped tarragon leaves, and optional microgreens or chive snips. Finish with a quick squeeze of fresh lemon over the fish.

Plate

Serve immediately while salmon is hot and sauce is warm. Suggest pairing with a chilled glass of dry sparkling wine for a playful French-flair finish.

Serve

salmon fillets (skin-on)

kosher salt

black pepper, freshly ground

olive oil

unsalted butter

lemon

fresh tarragon, chopped

fresh parsley, chopped

shallot, finely minced

dry champagne or sparkling wine

white wine vinegar

heavy cream

unsalted butter, cold and cubed

salt

white pepper or black pepper

fingerling potatoes or small Yukon gold

garlic, minced

fresh rosemary, finely chopped

fresh thyme leaves

black pepper

baby arugula

extra virgin olive oil

fresh lemon juice

sea salt

microgreens or chive snips (optional)

Crack the eggs into a medium bowl. Add the milk, salt, and pepper. Whisk briskly until mixture is homogeneous and slightly frothy, about 20–30 seconds. Heat a nonstick skillet over medium-low heat and add 1 tablespoon of butter. When the butter is melted and slightly foamy but not browned, pour in the egg mixture. Let the eggs sit undisturbed for about 15 seconds, then using a silicone spatula, gently stir from the edges to the center, forming soft curds. Continue gently stirring and folding every 10–15 seconds until the eggs are mostly set but still creamy and slightly glossy, about 3–5 minutes total. Remove the pan from heat and stir in remaining 1 tablespoon butter to finish, which adds shine and richness. Taste and adjust salt/pepper as desired.

Prepare scrambled eggs

While the eggs are cooking, toast the bread slices until golden and crisp using a toaster or under a broiler for 1–2 minutes per side. Optionally rub each toast with a cut garlic clove for a hint of savory aroma. Keep warm in a low oven (100–120°C / 210–250°F) if making ahead briefly.

Toast the bread

Halve the cherry tomatoes and place in a bowl. Tear or chiffonade the basil and add to the tomatoes. Dress with 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon sea salt. Toss gently to combine. Let sit at room temperature for 5–10 minutes to allow flavors to meld. Taste and adjust seasoning if necessary.

Make quick tomato basil salad

In a small bowl, stir the Greek yogurt with the honey and vanilla extract until smooth. Taste and add a little more honey if you prefer sweeter. Chill briefly if you like it cold, or serve at room temperature for a gentler texture.

Honey vanilla yogurt

Arrange smoked salmon on a small platter and set on the table for guests to add to toast or eggs. Place mixed salad greens in a bowl and dress simply with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt if serving. Chill the prosecco or sparkling wine until cold; open just before serving to preserve bubbles.

To serve, divide toast among 4 plates. Spoon creamy scrambled eggs over or beside the toast. Add a generous portion of the tomato basil salad to each plate and a dollop (about 2–3 tablespoons) of the honey vanilla yogurt on the side. Offer smoked salmon and salad greens as optional accompaniments. Serve immediately with chilled prosecco if desired — this breakfast is relaxed and pairs well with bubbles for a garden-party vibe, but is equally good without a deadline.

large eggs

whole milk

freshly ground black pepper

sliced crusty bread (for toast)

ripe cherry or grape tomatoes

fresh basil leaves

extra-virgin olive oil

Greek yogurt (whole-milk preferred)

honey

vanilla extract

smoked salmon

prosecco or sparkling wine (for serving)

mixed salad greens

Remove ribeye steaks from refrigerator at least 45 minutes before cooking. Pat dry with paper towels. Season both sides liberally with coarse kosher salt (1 tsp each) and freshly ground black pepper (about 0.5 tsp each).

Bring steaks to room temperature

Preheat oven to 400°F (200°C). On a rimmed baking sheet lined with foil, arrange bacon slices in a single layer and bake until crisp, about 12–15 minutes. Transfer to a paper-towel-lined plate and reserve bacon fat in the pan for optional use when finishing steaks.

Prepare bacon

Preheat oven to 475°F (245°C) and place a heavy ovenproof skillet (cast iron recommended) over high heat until smoking. Rub steaks with 4 tbsp olive oil just before searing. Sear steaks 90 seconds to 2 minutes per side until a deep brown crust forms. Add 8 tbsp butter, smashed garlic cloves, and thyme sprigs to the pan; tilt the pan and spoon melted butter over steaks for 30–45 seconds. Transfer the skillet to the preheated oven and roast to desired doneness: about 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 6–8 minutes for medium. Remove steaks to a cutting board, tent loosely with foil and rest 8–10 minutes.

Sear and roast steaks

While steaks rest, crumble 4 slices of cooked bacon and stir into 2 tbsp softened butter with 1 tbsp chopped chives. Spoon the bacon-chive butter over each steak just before serving. Reserve remaining bacon to serve on the side.

Finish with bacon & butter

Bring a large pot of salted water to a rolling boil. Add 1 lb pasta and cook 1–2 minutes less than package directions for al dente. Reserve 1 cup pasta cooking water, then drain and set aside.

Cook pasta

In a heavy saucepan over medium heat, melt 4 tbsp butter. Whisk in 4 tbsp all-purpose flour and cook, whisking, for 1–2 minutes without browning to make a roux. Gradually whisk in 3 cups whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Cook, whisking, until thickened to a creamy sauce that coats the back of a spoon, 6–8 minutes. Whisk in 1 tsp Dijon mustard, 1 tsp grated nutmeg, 1 tsp salt, and 1/2 tsp black pepper.

Make béchamel

Remove béchamel from heat and stir in 2 cups grated Gruyère, 2 cups grated sharp cheddar, and 1 cup grated Parmesan, reserving 1/2 cup Parmesan for the topping. Stir until smooth. If the sauce is too thick, loosen with up to 3/4 cup reserved pasta water to desired consistency. Fold in the drained pasta until evenly coated.

Add cheeses and combine

Preheat oven to 400°F (200°C). Transfer mac and cheese to a buttered 9x13-inch baking dish. In a small bowl, toss 1 cup panko breadcrumbs with 2 tbsp olive oil and the reserved 1/2 cup Parmesan until evenly coated. Sprinkle the breadcrumb mixture evenly over the pasta. Bake until bubbly and golden on top, 20–25 minutes. For an extra crust, place under broiler 1–2 minutes—watch closely to avoid burning. Let rest 5 minutes before serving.

Assemble and gratin

In a large bowl, combine 5 oz baby arugula, 5 oz baby kale or frisée mix, 1 cup halved cherry tomatoes, 1/2 cup thin cucumber slices, and 1/4 cup thinly sliced red onion.

Assemble salad

Drizzle 1/2 cup Sherry vinaigrette over the greens and vegetables (start with 1/3 cup and add more to taste), add 1 tbsp extra-virgin olive oil, and season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss gently to combine and transfer to a serving bowl. Finish with microgreens if using.

Dress and toss

Carve each rested ribeye against the grain into thick slices and arrange on warm plates. Spoon a portion of the mac & cheese gratin alongside the steak and place a generous nest of dressed seasonal greens on the side.

Top each steak with a spoonful of the bacon-chive butter and sprinkle with the remaining chopped chives and a light pinch of coarse sea salt and freshly ground black pepper. Serve extra bacon on the side and present wine as desired.

Enjoy warm. Leftover mac & cheese reheats well in a 350°F (175°C) oven covered for 15–20 minutes or until heated through.

bone-in ribeye steaks (about 12–14 oz / 340–400 g each)

applewood-smoked bacon

garlic cloves, smashed

fresh thyme sprigs

coarse kosher salt

elbow macaroni or small shells

all-purpose flour

Gruyère cheese, grated

sharp cheddar cheese, grated

Parmesan cheese, finely grated

Dijon mustard

fresh nutmeg, grated

panko breadcrumbs

baby kale or frisée mix

cherry tomatoes, halved

English cucumber, thinly sliced

red onion, thinly sliced

Sherry vinaigrette (store-bought or homemade)

extra-virgin olive oil (for finishing)

fresh chives, finely snipped

microgreens (optional)

coarse sea salt (for steaks)

freshly ground black pepper (for steaks)

full-bodied Cabernet Sauvignon or robust American red

Choose five small bottles representing the range: Blanco, Reposado, Añejo tequilas and two mezcals (a joven espadín and a wild-agave or artisanal mezcal). Chill lightly if preferred but avoid overchilling—room temperature emphasises aroma.

Select and label bottles

Pour 25–30 ml (about 0.85–1 oz) of each spirit into individual small tasting glasses (copitas or Glencairn-style if available). Arrange in an order that progresses from lightest/cleanest to most complex/smoky: Blanco → Joven Mezcal → Reposado → Añejo → Wild/Artisanal Mezcal. Place a small note card with the name and region by each glass.

Pouring portions

Place the chilled sparkling water on the table with small water glasses for rinsing and sipping between tastes to refresh the palate.

Provide water

Halve the limes and cut additional thin wheels for garnish. Put coarse sea salt in a small dish for guests who enjoy a lick-and-sip ritual. Offer orange slices as a sweeter palate cleanser for the darker spirits.

Prepare citrus & salts

Arrange sliced cucumber, sliced jalapeño, and jicama on a platter. Lightly dust some jicama and cucumber with Tajín for a zesty bite. Place corn tostadas or plain crackers on the side to nibble between sips.

Prepare savory cleansers

Guide guests to start with the Blanco: observe clarity and aroma, take a small sip and let it coat the front of the palate. Move to the joven mezcal to note vegetal/agave and light smoke, then to Reposado and Añejo to explore oak, vanilla and caramel notes. Finish with the wild or artisanal mezcal to experience pronounced smokiness and earthly complexity.

Tasting order & method

Smell first, then take a small sip and hold it gently in the mouth 2–3 seconds before breathing out through the nose to capture retronasal aromas. Take water or a small cucumber/jicama bite between samples. Use lime or orange as desired to contrast flavors.

How to taste

Offer small bites such as guacamole on tostadas, crumbled queso fresco, smoked fish or pickled red onion to explore contrasts. Light, citrusy bites suit blancos; richer, oaky or sweet bites match reposado/añejo; bold smoky mezcals pair well with spicy, earthy or smoked foods.

Pairing suggestions

After tasting, reseal any opened bottles and return them upright to cool, dark storage. Rinse the tasting glasses and wash plates/utensils. Store leftover citrus refrigerated for up to 48 hours and dispose of any garnishes that have been handled and are no longer fresh.

Reposado Tequila (bottle, 375 ml)

Blanco Tequila (bottle, 375 ml)

Añejo Tequila (bottle, 375 ml)

Joven Mezcal (espadín) (bottle, 375 ml)

ArteNopal or wild agave mezcal (small bottle, 375 ml)

Fresh limes

Sea salt (coarse)

Orange slices

Sliced cucumber

Jalapeño slices

Sparkling water (chilled)

Sliced jicama

Tajin seasoning

Corn tostadas or plain crackers

Fresh guacamole

Queso fresco, crumbled

Smoked fish or trout

Pickled red onion

Trim excess fat from the chicken thighs and, if large, halve them to form 8 pieces about the size of the slider buns. Pat dry with paper towels.

Prep chicken

Place chicken pieces in a bowl and pour buttermilk over them. Cover and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and flavors the meat.

Marinate

In a shallow dish combine flour, panko, grated Parmesan, chopped parsley, garlic powder, smoked paprika, kosher salt and black pepper. Whisk together to distribute ingredients evenly.

Prepare coating

In a second shallow bowl beat the egg until smooth. Remove chicken from buttermilk, let excess drip off, and dredge each piece first in the flour/panko mixture, then dip in the beaten egg, then press again into the flour/panko to form an even crust.

Egg wash

Heat a large skillet over medium-high heat and add vegetable oil to reach about 1/8" depth. When oil shimmers (about 350°F if using thermometer), add chicken pieces in a single layer without crowding. Fry 3-4 minutes per side until crust is deep golden and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan to drain and keep warm in a low 200°F oven if making ahead.

Fry chicken

Split the mini brioche buns and spread a little softened butter on cut sides. Place buttered sides down in a clean skillet over medium heat until golden and slightly crisp, about 1-2 minutes. Keep warm.

Toast buns

In a bowl combine shredded cabbage, grated carrot, rice vinegar, sugar and 1/4 tsp salt. Toss and let sit 10 minutes to soften and slightly pickle. Taste and adjust salt or sugar.

French Flair

Breakfast

A Robust Menu

Mezcals And Tequilas

Dinner And Late Night Bites

Lobster Tacos

Sizzling Fajitas

Shrimp Aguachile

Huevos Rancheros

Churro French Toast

Buttermilk Fried Chicken Tenders

Reserve Burger

Tuna Tartare

Negra Modelo

Corona Premier

Modelo Especial

Bohemia

Chips & Salsa Trio

Highball Tradicionales Lucha Libre

Guacamole & Chips

Queso Fundido

Steak & Black Bean Nachos

Mole Chicken Nachos

Truffle Nachos