Cicatriz
GO HERE: for a vegetable-forward menu from expat sister-brother team Scarlett (cicatriz means ”scar”) and Jake Lindeman. Scarlett, a food writer, has immersed herself in Mexican cuisine during her three years in Mexico City, but here she uses local ingredients in dishes she and Jake miss from the States and stints at Andrew Tarlow’s Brooklyn restaurants: avocado toast, roasted carrots, and a massive kale-vegetable salad. The latter is especially welcome in Mexico City, where greens have a tendency to be cooked—or overdressed if they’re not.
ORDER THE: “big salad” (tahini-dressed kale, beets, sprouts, egg, and pepitas); spicy roast carrots; and abuela-worthy albondigas (meatballs). At night, get the classic fried chicken sandwich.
THE VIBE IS: open and breezy, with soaring ceilings and an upper level that gives a solid view of the artistic, professional, young crowd. The bar turns from coffee shop during the day into humming bar scene at night.
PRACTICAL STUFF: Open daily from 9 a.m. to 11 p.m.; closed Tuesdays. Drinks from 5 p.m. on, with a very limited menu after 6 p.m.
