The founders of Eddie V’s and Hopdoddy and co-owners of Red Ash, Larry Foles and Guy Villavaso, are entering the world of Mexican cuisine. The longtime restaurateurs open ATX Cocina Monday at 110 San Antonio Street in the Northshore residence tower.
ATX Cocina, helmed by executive chef Kevin Taylor, looks to ride the trend of upscale modern Mexican restaurants that combine fresh ingredients with responsible sourcing and chef-driven creativity. The menu will feature masa made in house using non-GMO heirloom corn varietals from villages and farms in Oaxaca, Mexico.
The menu will include items like sopes with cochinita pibil, bean puree and habanero-onion salsa; chili-roasted chicken with white mole, braised cabbage and scallion; and shrimp al carbon with Valentina-brown butter, charred lemon and garlic-pequin crumb corn tortilla.
A graduate of the Culinary Institute of America, Taylor, whose parents owned a Mexican restaurant for decades, worked at the Inn at Little Washington and the Mansion on Turtle Creek. before serving as executive chef of modern Mexican restaurant El Vez in New York City.
“Everybody wants a cleaner way of eating—not so many processed foods or additives,” Taylor said. “We are going to be as clean and natural as possible. That’s the way we like to eat.”
The urban space, which is lined with floor-to-ceiling windows, was designed by Michael Hsu Office of Architecture and can be spotted from Cesar Chavez Street. The restaurant also features an outdoor dining space, a crudo bar, a wine counter and two bar spaces.
ATX Cocina will initially be open only for dinner and will expand to include lunch and brunch hours in the coming weeks.