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BAJA TAKEOVER REVIEW:
The idea was good, but the execution was not. Sadly we wanted to love this. But the only thing that might be remembered is the Cadillac Margarita which was a 10.
For the price of this meal and a three drinks, it doesn’t measure up to similar experiences. We would not do this again. Total bill $350
We primarily came to experience the Baja Chef Plascencia having been down to Baja to see him before at Animalon and his wine events
Let’s start with the execution, lukewarm dishes, fried dishes that weren’t prepared fresh and had been sitting for plating. It makes me think the chef wasn’t in house overseeing the execution or maybe it was a lot of prep done beforehand and warming trays used so only plating was needed for the service? Sadly the chef never came out to greet patrons while we were there so this is only a hunch….
The first course was a good start, a good oyster, a take on a taquito/tostada (lukewarm), and the bluefin was great. Although the bluefin did not pair well with a lack luster tostada, it had no crunch or flavor and only took away from the bluefin dish.
The Gobenerdor was tasty, again lukewarm, a fried dish that sat too long in the pickup window or was premade in bulk…..
The iberico ham was beautiful, which we enjoyed mainly on its own bc the bread and tomato smash didn’t show up with it. The pan de tomaté was exactly that, bread and smashed tomato. The bread wasn’t served warm or toasted, room temp. The tomatoes lacked flavor, some good olive oil and a sprinkle of salt would have helped greatly, along with warm or toasted bread.
The oxtail croquettes were very good, mini croquettes and you received one. The aioli it was served with was fantastic with a good heat.
The glazed mushrooms mole dish was very good. The mushrooms didn’t taste glazed. Nothing you couldn’t make at home. The mole was a typical black oaxacan mole that usually comes from a paste, it paired really well with the mushrooms and replaced meat very well. I don’t recall any potato puree. The tortillas were good, but came out served on a plate and got cold quickly. Usually tortillas would come in a warmer or wrapped to avoid getting cold.
The clay baked barbacoa, we’ve had this dish at Plascencia’s Animalon. It wasn’t comparable, it was very very dry, it had been sitting in the warmers/oven for too long and the pork didn’t have the fat to sustain it. The consome was needed to reconstitute the dry pork. Should have been so much better and the highlight of the meal
The grilled snapper, the flavor was great, but another dish that perhaps sat in the pickup window too long or was prepared in advance. The fish skin was soggy, the dish lukewarm, and not prepared to order. The greens were very good.
Deserts: very good, the take on the tamale was a home run, and masa was so soft, it went well with the cool cream.
Bread Pudding: you couldn’t taste any mushroom or texture of mushroom but it was good. It tasted like a very good banana bread and paired well with the vanilla ice cream. Solid.
Atmosphere: this place has a very good speakeasy vibe. It does not feel like you’re in a Mexican restaurant or Spanish restaurant at all (so if you’re going for that, this isn’t what you’re looking for), the paintings on the walls hint toward Spanish/Mex, but it could be just as easily an Italian or speakeasy lounge. The music, certainly not Spanish or Mexican, expect more like the Cure, etc… great spot for a margarita.
* side note: if you get cold, stay clear of the back booths near the emergency exit to the left of the bar . 2 other tables including us commented to waiters about this, it took getting up and finding someone request a change before it was adjusted. I get it was very hot outside and this is needed, but it’s just a cold spot, if you love the cold, any of those 3 back booths are just for you.
