You can’t pigeonhole this sibling of the Charles. The food channels interior Mexican flavors, but it’s not traditional fare. The warm, stylish dining room melds mid-century, Mexican, traditional, and contemporary accents, and the crowd is casually dressed, despite prices that scream “fine dining.” Tuna Toro, from the menu’s “One-Hitter” section, was a two-inch tostado holding a thin slice of tuna, a dot of avocado puree, trout roe, and—per our server—a bit of pickled tomato (the menu says gooseberry). The single bite was too tiny to fully savor; for $9, we expected more. Ceviche de Tigre impressed with sliced Blue Crystal prawns in a tangy aguachile, flanked by crunchy chicharrones. A ricotta-filled tamale (the masa is house-made), was bathed in a dark, silky mole that seduced us, despite its saltiness. Ossobuco Carnitas —a braised bone-in veal shank with a righteous costeño rojo chile sauce— came with house-made tortillas. Although tasty, it needed something to break the meat monotony—a vegetable, maybe something pickled; it’s not a big ask, for $58.
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El Carlos Elegante
Dishes like Tangy Ceviche de Tigre and mole tamales with house-made masa make this upscale restaurant worth a visit.