Chef Adan Saavedra's French-Latin fusion is not short on ambition. There's a baroque quality to some dishes (rabbit wrapped in Serrano ham, stuffed with sweet-potato risotto, and sauced in chipotle, ginger and red wine), but sometimes these efforts speak to the painstaking care being taken by a chef who really wants you to get his savory mushroom flan or terrine of smoked salmon mousse with roasted poblanos. Not everything works, but no effort is being spared in the attempt, and the desserts here are some of the best (and most daring) around.
Chef Adn Saavedra is a master of transforming quality Mexican ingredients into elegant fare that both delights the eye and satisfies the most sophisticated palate. The Sopa de Poblano garnished with lobster and the carrot sauce which accompanies the Crab Cake "Purse" are highlights of a chef who marries French technique with deep understanding of his native cuisine. His wife Barbara also produces some of the best desserts in the city. The restaurant's relocation from the Northeast to its quietly elegant, spacious quarters on South 8th Street has elevated the ambience to the level of the restaurant's delectable cuisine. Posted by Dee: Jan. January 9th, 2011 at 8:08 PM