Restaurant Review: EME (Mexico City)
Restaurants - May 17, 2010Outgoing and avant-garde design, classic and timeless in their dishes
By William Ysusi
In Taine 332, Polanco, Mexico City, behind outgoing and avant-garde design, lurks a restaurant in the old guard, with a classic and timeless kitchen.
EME's menu does not focus on one type of food. Like pasta offers succulent steaks, but with a few flashes of originality in their presentation. Finally, in this place are enforced and simple classic preparations.
The smoked marlin tostadas with green apple and celery, tree chile oil, soy sauce and lemon have a pronounced acidity. The parsley and olive dip with that complement helps balance the flavor.
The crab cakes seduce you when you examine the menu, but the three crab cakes with a hint of celery served over grated potato with butter and accompanied by tartar sauce-you down because the breading completely opaque delicate flavor of Crab. It is worse if accompanied with tartar sauce.
Few places in Mexico City steakhouses like Cowboy or the Porter House. The latter is a larger version of the famous T-bone and, if you ask the average, is a delicious and juicy option.
The crème brûlée will leave a bad taste in my mouth. The trilogy of pistachio, vanilla and chocolate crème brûlée seems really since it has the characteristic caramel cap and consistency is more like a mousse. I never found the taste of pistachio in the first and the second-vanilla-was lumpy.
The wine list is dominated by the Old World, elegant and with lots of wood. While seeking to convince other places to try new things in EME are concentrated in such conservative options such as Marques de Caceres, County or Mount Xanic Haza, but do not charge corkage if your selection does not meet your expectations. So do not hesitate to bring at least one bottle.
EME is a restaurant that has yet to adjust various details but surely conquer those seeking a classic kitchen.
Restaurant EME Taine 322, corner of President Masaryk, Polanco, Mexico City. Tel (55) 5255 5544
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From what I prbar in # catatwitter for my missing waaaaay to this restaurant, it becomes more pretentious place that does not give what you expect for the atmosphere ... I'm not saying be pessimistic, but it would take a while, something long, for my next visit.
Regards
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Ysusi Guilleromo agree with the place still has a lot to improve, but I would highlight an important point that is vital and can lead to the ruin of the best cuisine and service. The truth is that the on-site service leaves much to be desired, I lived in # catatwitter and had received comments from various people about the same. Hopefully improve these points, which no doubt refine details could be a great option.
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