When it comes to the food, naturally raised, hormone-free beef, made-in-house corn tortillas and fresh guacamole are just a few of the items that help make Mez’s inventive menu stand apart. Standout entrees on the ever-evolving dinner menu include Enchiladas de Pollo (chicken) served with mole poblano, queso fresco, cream sauce, sweet onions, red rice and black beans and Filet Mignon with Mole Negro, an 8-ounce grilled tenderloin filet served over poblano mashed potatoes with black mole, queso fresco and house vegetables.
Photo courtesy of Jonathan Fredin/S&A Cherokee
If you’re not in the mood for beef or chicken, solid alternatives are Pescado Veracruzana, a grilled seasonal fish fillet in a savory red sauce of green olives, fresh herbs, peppers and capers and Shrimp and Scallops in Tomatillo Cream, which is pan-seared in tomatillo cream sauce and served over linguini with roasted pine nuts, queso fresco and cilantro pesto.
Overall, service at Mez is solid. A knowledgeable waitstaff makes strong recommendations and keeps the dining experience upbeat.
As for décor, warm colors, high ceilings and plenty of live plants provide a relaxed yet modern vibe. Whenever you go, be sure to request a table near the back so you can enjoy the tranquil floor-to-ceiling water fountain.
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