Friday, October 28, 2011

Mez Does Modern Mexican Right

Since opening about three years ago, chic eatery Mez Contemporary Mexican has steadily become the cool place to grab lunch or dinner in a casual fine-dining environment.

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 d├ęcor, 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.

Mez on Urbanspoon

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