An event every week that begins at 5:00pm on Sunday and Monday, repeating until December 17, 2017
Rico Torres and Diego Galicia of San Antonio’s Mixtli, recently named two of FOOD & WINE’s Best New Chefs of 2017, will be collaborating with two of Texas’s top chefs in December. The series will kick off at Mixtli on Sunday, December 3 with Sterling Ridings from Austin’s upcoming Guild, followed by Junior Borges and Josh Sutcliff from Dallas’s highly acclaimed The Joule on December 10 and 11.
Set to open in early 2018, Guild has a seasonally inspired, seafood-driven menu. The seven-course menu will include ceviche with cucumber and thai lime soup, morita chile, and avocado; trout with dill buttermilk, smoked beet, and marinated cucumber; grouper with broccoli, montpellier butter, and braised porcini; and more. Service will consist of two seatings, at 5:00PM and 8:00PM. Price is $80 per person. The series continues on Sunday, December 17 with Junior Borges, Executive Chef of The Joule in Dallas and Co-Executive Chef of Mirador, Josh Sutcliff. The dinner at Mixtli will be featuring mostly Mirador and will include 10 courses inspired by both the Dallas and San Antonio chefs. This includes Caramelized Sunchoke tortellini with onion juice and mustards; Bay scallops with uni, house made lardo, and finger limes; tater tots with mornay and country ham; and more. Service will consist of two seatings, at 5:00PM and 8:00PM. Price is $110 per person (not including tax and gratuity). Please note only 12 guests will be seated for each dinner service.
Reservations can be made at https://mixtli.tocktix.com/. For more information, please visit http://restaurantmixtli.com/.