Erick Tseng
آخرین نظرات
Quintonil
Located in the Polanco neighborhood of Mexico City, Quintonil was ranked as the 9th best restaurant in the world in 2023. Their seasonal tasting menu features modern twists on traditional Mexican dishes and flavors.
I had their Autumn Menu (prix fixe) and sat at the kitchen bar, which gives you a front row seat to all the food prep magic happening in the kitchen. Overall, the food was solid. Service was top notch. The restaurant decor was simple, contemporary, bright, and welcoming.
I didn't think the experience justified the price tag though, and prefer Pujol just slightly over Quintonil.
The menu was as follows:
1) Butternut squash and tomatoes salad, rice horchata and pumpkin seeds. This dish was a great opener - extremely fresh and refreshing on the palate. The crispness of the squash paired wonderfully with the creamy tartness of the yogurt.
2) Sardines in tomato sauce with purslane, white balsamic vinegar and pomegranate. I wasn't a fan of the strong fishiness of the sardines.
3) Stone crab in pipián verde with sunflower seeds, makrut lime and Thai basil, blue corn tostadas. This dish was delicious. The sauce had a spicy salad kick to it that added another wonderful layer to each bite.
4) Charred avocado tartare with escamoles, mexican herb chips. This dish was okay. The presentation was beautiful but the flavor was pretty straightforward: charred avocados.
5) Striped bass barbacoa in adobo de chapulín, grilled green beans and cauliflower cream with plankton. The subtle smoky chat of the fish was great. The skin was nice and crispy. A full flavored seafood dish.
6) Braised oxtail in recado negro panucho, almond purée, red onion. One of my favorites from the menu. Laden with flavor and chili heat, this fancy take on the street taco was delicious. I wanted seconds.
7) Cactus paddle sorbet topped with corn husk ash - so refreshing!
8) Crème fraîche and melipona bee honey, physalis, caviar - this was fantastic. The crème fraîche was so smooth and creamy, and it paired beautifully with the salty brine of the caviar.
9) Mexican cornbread with rompope de nixtamal, Cuetzalan vanilla and passion fruit. A dessert form of Mexican corn bread, with a touch of corn liquor in the middle. This was more savory than sweet but I liked it though.
10) Mamey fruit panna cotta tartelette, pixtle cream and finger lime.
11) Tacho chocolate parfait, raspberry, olive and black garlic
I had their Autumn Menu (prix fixe) and sat at the kitchen bar, which gives you a front row seat to all the food prep magic happening in the kitchen. Overall, the food was solid. Service was top notch. The restaurant decor was simple, contemporary, bright, and welcoming.
I didn't think the experience justified the price tag though, and prefer Pujol just slightly over Quintonil.
The menu was as follows:
1) Butternut squash and tomatoes salad, rice horchata and pumpkin seeds. This dish was a great opener - extremely fresh and refreshing on the palate. The crispness of the squash paired wonderfully with the creamy tartness of the yogurt.
2) Sardines in tomato sauce with purslane, white balsamic vinegar and pomegranate. I wasn't a fan of the strong fishiness of the sardines.
3) Stone crab in pipián verde with sunflower seeds, makrut lime and Thai basil, blue corn tostadas. This dish was delicious. The sauce had a spicy salad kick to it that added another wonderful layer to each bite.
4) Charred avocado tartare with escamoles, mexican herb chips. This dish was okay. The presentation was beautiful but the flavor was pretty straightforward: charred avocados.
5) Striped bass barbacoa in adobo de chapulín, grilled green beans and cauliflower cream with plankton. The subtle smoky chat of the fish was great. The skin was nice and crispy. A full flavored seafood dish.
6) Braised oxtail in recado negro panucho, almond purée, red onion. One of my favorites from the menu. Laden with flavor and chili heat, this fancy take on the street taco was delicious. I wanted seconds.
7) Cactus paddle sorbet topped with corn husk ash - so refreshing!
8) Crème fraîche and melipona bee honey, physalis, caviar - this was fantastic. The crème fraîche was so smooth and creamy, and it paired beautifully with the salty brine of the caviar.
9) Mexican cornbread with rompope de nixtamal, Cuetzalan vanilla and passion fruit. A dessert form of Mexican corn bread, with a touch of corn liquor in the middle. This was more savory than sweet but I liked it though.
10) Mamey fruit panna cotta tartelette, pixtle cream and finger lime.
11) Tacho chocolate parfait, raspberry, olive and black garlic