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Mexique-French-influenced Mexican fare

Mexique-French-influenced Mexican fare
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  • Post #31 - March 10th, 2016, 4:16 pm
    Post #31 - March 10th, 2016, 4:16 pm Post #31 - March 10th, 2016, 4:16 pm
    Brunch is really good here and never a wait.
  • Post #32 - March 11th, 2016, 7:42 am
    Post #32 - March 11th, 2016, 7:42 am Post #32 - March 11th, 2016, 7:42 am
    nsxtasy wrote:P.S. I hear Chef Carlos Gaytan won on Top Chef recently. Based on last night's dinner, I'm not surprised.

    He actually was fourth on Top Chef Masters. Kevin Pang had an interesting article about it:
    http://articles.chicagotribune.com/2014 ... n-top-chef
  • Post #33 - March 11th, 2016, 5:41 pm
    Post #33 - March 11th, 2016, 5:41 pm Post #33 - March 11th, 2016, 5:41 pm
    I have enjoyed brunch as well as a couple dinners here immensely. It and Takashi were my favorite one star places. Sadly, it was empty for brunch and even dinner service is not as full as many other places.

    I watched Guytan on regular Top Chef and was rooting for him, though I will admit near the end he engaged in some unpleasant behavior. For the most part he comes off as a generous humble person though. I hope Mexique stays in business.
  • Post #34 - March 15th, 2016, 7:35 pm
    Post #34 - March 15th, 2016, 7:35 pm Post #34 - March 15th, 2016, 7:35 pm
    Totally agree with the recent sentiment... I was in there on Halloween and had a spectacular meal. Food was interesting and well executed, the service was top notch. We had a later reservation and were among the last couple tables there. When Carlos was leaving for the night, around 11:00 or so, he stopped by our table to chat for a few minutes. If the experience we had that night in terms of service and cuisine was the norm, I am befuddled that they ever lost their Michelin star.
  • Post #35 - March 15th, 2016, 8:00 pm
    Post #35 - March 15th, 2016, 8:00 pm Post #35 - March 15th, 2016, 8:00 pm
    Per an email I received just a few moments ago, Chef Gaytan will cook with Andrew Zimmerman at an upcoming tasting-menu dinner at Sepia (sponsored by a tequila company).

    Sepia Hosts Chef Carlos Gaytan

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #36 - December 15th, 2017, 7:31 am
    Post #36 - December 15th, 2017, 7:31 am Post #36 - December 15th, 2017, 7:31 am
    Chicago’s Carlos Gaytan opens Ha restaurant in Mexico's Riviera Maya
    http://www.chicagotribune.com/dining/ct ... story.html
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #37 - May 21st, 2018, 9:55 am
    Post #37 - May 21st, 2018, 9:55 am Post #37 - May 21st, 2018, 9:55 am
    Mexique, Chef Carlos Gaytan’s Pioneering Mexican-French Restaurant, Has Closed
  • Post #38 - May 21st, 2018, 2:17 pm
    Post #38 - May 21st, 2018, 2:17 pm Post #38 - May 21st, 2018, 2:17 pm


    not sure how much of that article is hyperbole, but closing forever without informing your guests that had (Saturday) reservations seems like a really crappy thing to do.
  • Post #39 - May 21st, 2018, 5:04 pm
    Post #39 - May 21st, 2018, 5:04 pm Post #39 - May 21st, 2018, 5:04 pm
    dudefella wrote:not sure how much of that article is hyperbole, but closing forever without informing your guests that had (Saturday) reservations seems like a really crappy thing to do.

    I agree, but we don't necessarily know the whole story; for example, it's possible they made every effort to contact their guests beforehand, but some were not reachable.

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