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Cutting-edge décor, creative food, pedigreed chef, and see-and-be-seen ambience combined with A-list clientele gives these Best Trendy Tables the elusive “it” quality that has the in-crowd fighting for reservations.
Best Trendy Tables in....
Best Trendy Tables
Mexico City
Biko Presidente Mazarik 407, Polanco, 55.5282.2064 biko.com.mx
The Draw: Owned and operated by two of the city’s best chefs, Mikel Alonso and Bruno Oteiza (both schooled by the world famous Juan Mari Arzak), Biko has become the city’s most important culinary phenomenon in years. The Scene: The philosophy here is simple. As chef Alonso puts it, every “meal should change you.” The minimalist setting includes fine suede seats and enchantingly subdued music. And then there’s the food. Plate after plate of some of the most delicious (and artfully rendered) creations emerge from the kitchen, all paired with wines from Biko’s abundant cellar. British publishers of Restaurant recently named Biko one of the top 100 restaurants of the world, the only restaurant in the country (and one of only two in all of Latin America) to receive such honors. Hot Tip: Biko offers two menus: traditional Basque or, for those with more adventurous tastes, New School. Try mixing and matching from each to create your own tasting menu.
The Draw: This gourmet restaurant has become a word-of-mouth sensation for those in-the-know. So much so that Jaso doesn’t even advertise. Nor, for that matter, is the name posted anywhere on its façade. (If you’re having trouble locating the entrance, the restaurant is hidden behind the big tree on Newton.) The Scene: Much more than a palette-pleasing experience, chefs Jared and Sonia’s contemporary cuisine works perfectly with the well-appointed interior, which mixes sleek leather seats, clean wood tables, and fine silver and stemware. Ask for the sampling menu from which you can choose from three to 10 courses. Hot Tip: If you’re looking for a more intimate dining experience, reserve the wine cellar table. It accommodates up to six and is surrounded by some 500 different labels of fermented grape.
The Draw: An adventure in sound and flavor with Mexico’s in-crowd. The Scene: When Mexican baritone Arturo Barrera decided to open a restaurant, he did it with the panache of a world-traveling opera singer. Masarik 94 offers all the attributes of a bon vivant’s dining space. Expect a baroque interior design—all chocolates and creams—fine table settings, drapes, and an extensive wine list. The eccentric menu offers an array of flavors ranging from sweet to sour to spicy, sometimes all within a single dish. Music lovers can enjoy live jazz on Friday nights, while Saturday nights are reserved for opera. Don’t be surprised if Barrera, who is anything but shy, takes the stage to belt out an aria or two. Hot Tip: During live shows stick to the first floor window seats for the best views and acoustics. Or sip an after-dinner digestif at the bar if you want to be front stage center.
