Cafe Condesa: Using no more than an induction oven and a countertop, three guys from Mexico have managed to turn a shoebox-sized storefront into one hot little kitchen. Few of us could do so well with a full arsenal straight out of Williams-Sonoma. Named for the artsy, chi-chi section of Mexico City, Café Condesa combines the coziness of a hip coffeehouse with creative American cuisine. (Chef Luis Mota adds a sprinkle of Latin vibe whenever the mood strikes.) Starting at 8am, the star attraction is the San Marco coffeemaker—it’s used for the ground-to-order “kick ass” blend in the barista’s signature café con leche, and a deep-roast espresso called Antica Tostura Triestina. On the other hand, who needs coffee when there are strawberry and blueberry mimosas to drink? At lunch/dinner, the appetizer-sized portions are conducive to sharing, and a small beer and wine list washes everything down. There are no losers on this menu, though a perfectly sauced halibut and tasty little albondigas (meatballs) clearly stand out. |
