Rosetta Wine List

[Juvencio Parise]

Reatareturns to the Tower, the building it originally occupied when it opened in Fort Worth in 1996. The restaurant also boasts two private dining rooms which are also ideal for private parties and meetings.

Along with our sophisticated cowboy cooking, the wine list offers the perfect accompaniment to our classic cuisine with offerings from both old and new world. Signature cocktails include the CF Cherry Limeade and the Habanero Margarita.

The capital, Mexico City, is home to many restaurants with unique and wide-ranging lists like Jaso, Merotoro, Lorea, Mximo Bistrot, Rosetta, Pujol, Garum, Sepia Cocina de Mar and Nicos. There are also world-class international restaurants with exclusive focuses like Sartoria, Il Becco, Le Restaurant at Club France, Puerto Getaria and J By Jos Andrs, as well as an impressive natural wine program at Amaya. However, wine culture is reaching every corner of the country.

Chef-Owner Francisco Ruano worked in such exalted restaurants as Noma, Mugaritz and El Celler de Can Roca before he returned to Guadalajara to open Alcalde in 2013. His approach is creative and playful, yet unpretentious and straightforward. He transforms familiar dishes like tuna tostadas, grilled octopus or pork and beans, and introduces flavor combinations like duck in an adobo of smoky chile morita, dried shrimp and eucalyptus. The wine list, which changes often, hovers around 100 selections.

From Mexican hotspots filled with traditional dishes (think grilled Baja coast rockfish and mole amarillito) and delicious tacos to sophisticated modern menus (with items like spider crab paired with silky jackfruit to green passionfruit filled with foie gras parfait), the first Mexico selection proved that El guila Real is filled with flavor and flair.

This captivating dining room from Chef Jorge Vallejo and his wife Alejandra Flores is named for an herb native to Oaxaca. It bears a discreet facade which belies the stunning experience within. The look is chic; more cool than luxurious and far from stuffy.

The elegant cuisine is an enticing melding of excellent local product, impressive execution, and great creativity to produce refined compositions. The tasting menu is constantly evolving but may reveal delights such as crab and shards of blue corn tostada arranged with a vivid pipian verde enhanced with untraditional elements like galangal, lemongrass, and makrut lime. The chef's command of balance is evident in a stunning finale of crme frache sorbet, caviar, and Melipona honey.

A pre-dinner cocktail at the moody 686 Bar upstairs is a smart way to start an evening in the capable hands of Chef Lucho Martinez. Named for his daughter Emilia, the intimate restaurant on the ground floor suits couples well, while the handsome kitchen takes a contemporary look at Mexican ingredients, many of which are seafood. Think a savory, crispy, carrot buuelo covered in roe or an expertly grilled wedge of corvina with spinach set in a fragrant garlic foam. The signature dessert celebrates all things mamey, arriving as a thin, delicate tart, a light tiramisu, and a refreshing ice cream. Both the a la carte and the tasting menus overlap well enough, so no need to fret. Refined, bold flavors come through clearly in both.

The address may no longer be a secret, but reservations at this hotspot are closely guarded (and only available by direct messaging on Instagram), but any perceived hassle disappears once you've arrived at this covered rooftop setting with bountiful greenery and a lovely, relaxed vibe.

This is a special operation run by a young and talented team. Their concise menu is impressively prepared and enticingly plated. Dishes of note include the pescado del dia, which may be grilled cod set in a luscious green mole and dressed with crushed ripe plantain, fava beans and pumpkin seeds. Staying on theme, the masa and plantain tamal de pescado is filled with chile red-tinted fish with a flavorful salsa macha.

Chef Elena Reygadas's Rosetta is a perennial favorite, packed with a crowd that comes here for creative cooking that leans Mexican but is inflected with global influences. Dishes are designed for sharing, ideal for those who want to sample more of her ingenious creations like the cabbage tacos with two small rounds of Savoy cabbage, served warm with pistachio puree and romeritos. Blending interesting flavors and textures, this dish is a great play on expectations and its different shades of green are visually arresting. A sweet potato tamal over toasted pumpkin seeds with a buttermilk sauce and salsa macha is equal parts sweet and savory. Honey jelly, cut into perfect cubes and served with a quenelle of brown butter ice cream and vanilla sauce, is an exquisite ending.

Chef Edgar Nez presides over a multicourse tasting menu as well as a large a la carte comprising starters like kampachi tostada with fermented tomatoes and Oaxacan tamal soup with beans and black mole to main dishes like red snapper al pastor and local turkey with ""mole amarillito."" Vegetables figure prominently on the tasting menu, and diners may be treated to the likes of beet tartare, avocado with foie gras, and a simple but spectacular spinach, sauteed in sherry and set in a pool of lush almond and garlic puree.

There is a reason why El Califa de Len has endured for more than half a century. This taqueria may be bare bones with just enough room for a handful of diners to stand at the counter but its creation, the Gaonera taco, is exceptional. Thinly sliced beef filet is expertly cooked to order, seasoned with only salt and a squeeze of lime. At the same time, a second cook prepares the excellent corn tortillas alongside. The resulting combination is elemental and pure. Other options are few but excellent, and include bistec (beef steak), chuleta (pork chop), and costilla (beef rib). With meat and tortillas of this caliber, the duo of house-made salsas is hardly even necessary.

Many restaurants claim to be transporting, but how many deliver on the promise? Animaln certainly does. In season, this spot shines with an al fresco dining space under a centuries-old oak tree (during colder months, they move to a pop-up space). It's the very definition of tranquility, yet with owner Javier Plascencia at the helm, it's equally thrilling.

The contemporary Mexican cuisine pulls influences from all over the country. The kitchen's vision is apparent in dishes like beer-braised barbacoa wrapped in a banana leaf, steamed and smoked in a pig's bladder, then served tableside for a dramatic presentation. Ceviche is ubiquitous, but here a custom molcajete with a blue corn tostada dusted with frozen avocado is lifted to reveal diced kampachi for a dish that truly impresses.

Chef Esteban Lluis celebrates the local valley's products in his multicourse tasting menu that is contemporary Mexican at its core. The kitchen plays with presentation and expectations in fun and creative ways. The dishes are bold and brilliantly executed, as in the perfectly cooked, crispy duck served over pickled cabbage and sided by carrot pure and duck confit wrapped in Swiss chard. Desserts make a lasting impression, especially the pumpkin crme brle on a mandarin dacquoise cake or the guava flan with crispy phyllo sheets.

Located in the bougainvillea-strewn Grand Velas hotel, this plush oceanfront restaurant is sophisticated, amplified by the resort-formal dress code. The terrace is a nice spot for bites and cocktails, and a few choice tables overlook a koi pond.

The multicourse tasting menu is Mexican at its heart, with global elements and inspirations woven throughout. This is a kitchen unafraid of taking risks, especially when it comes to flavor combinations. A farm-raised sea scallop served under a miso butter with tom yum and a tempura-fried shiso leaf is delicious. Then, in a triumph of flavors, beef tenderloin is plated with celery root pure, poached beets, and maitake mushrooms. Shaved Comt with a quenelle of honey ice cream is a playful take on the cheese course.

One could spend an entire afternoon in the shaded, breezy courtyard of the young talent, Chef Thala Barrios Garcia. Colorful and creative, she channels traditional Oaxacan recipes as well as memories from her hometown of San Mateo Yucutindoo. Vegetables take priority over meat, evident in starters like the salad of local tomatoes dressed in a fruit vinaigrette and set on beet puree. The meatless tamales, which she learned from her grandmother, are peerless. A recent version featured delicate, full-flavored masa enrobed in a duo of moles and finished with squash blossoms. Heartfelt, comforting cooking can further be found in her machucados, a childhood favorite that blends tortillas and pipian salsa. A selection of ancestral beverages rounds out the experience.

Nestled inside the Azul Beach Resort, Le Chique presents a thoroughly charming experience in a swanky setting. The space, service, and presentation all display a high polish, and there is a distinct theatrical sense that lends an air of special occasion to this spot. The tasting menu spans Mexico's regions, showing a clear sense of style and personality while consistently impressing with creativity, excellent ingredients, strong technique, and impactful flavors. Green passionfruit filled with foie gras parfait and vibrant maax ik or brled marrowbone with escamoles are just two of the first bites that set the meal off on a luxurious start. Seafood-based bites are then presented with a flourish, followed by heartier compositions. Finally, the sweets course is as tempting as the very first bite.

Our farm program has been developed to maximize conscious planting and harvesting; every ingredient grown in-house will be used on our menu. We use sustainable products from local farms allowing for traceability and illustrating responsible practices that lead to preservation. We also source products that help preserve national traditions and support our local community of farmers and fisherman.

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