Amaya
GO HERE: for a slightly more casual take on the Baja-Med cuisine that made chef Jaír Téllez a hero at his other Mexico City restaurant, MeroToro, and his flagship, Laja, in the Baja’s Valle de Guadalupe. Téllez is also a winemaker (Bichi Wines) and Amaya’s all-natural list features producers that are otherwise near impossible to find in the city. (Pro tip: If you’re a fan of natural wines, check out the nearby natural-wine bar Le Tachinomi Desu, a sliver of a speakeasy that’s a popular after-work hangout for neighborhood chefs.)
ORDER THE: beef tartare with sardine; soft-shell crab; simple grilled fish; and Baja-made wines from Bichi or Vena Cava.
THE VIBE IS: the sort of effortless chic that Mexico City excels in. Mexican tile, exposed beams, and a hippie-ish wall mural that seems out of place with the discreet, fashionable crowd.
PRACTICAL STUFF: Monday to Saturday, 1:30 p.m. to 11 p.m. Closed Sundays. Reservations recommended during peak hours.
