I experienced this with my wife and friends Cheryl and Glenn for Brunch in November. The service was immediate and attentive, even though it was quite busy. The Margaritas we started with were very good and fresh. For starters we had the chips and house salsa and the Papas al mole, potato fries in a mole poblano sauce of almonds, chilis and a touch of chocolate, topped with Mexican cream and queso fresco cheese. They salsa was quite nice however, the fries were the real star with the mole drizzled over them. The rest of the brunch we experienced more tapas style. The table ordered the Quesadilla de chicharrones (Shenandoah Valley pork belly fried served in a house-made tortilla), the Cochinita pibíl con cebolla en escabeche tacos (Yucatan-style pit barbecued pork) , the Pancita de puerco al pastor tacos (Seared house-cured pork belly) , the Carnitas con salsa de tomatillo tacos (Confit of baby pig with green tomatillo sauce, pork rinds, onions and cilantro), and the Bistec con mole amarillo y hongos (Grilled hanger steak with a Oaxacan mole with wild mushrooms. Every taste was a hit particularly the Seared pork belly tacos which came in a sauce of tomatoes and guajillo chiles, served with pineapple, onions and cilantro and the Confit of baby pig, which blew our minds coming with a topping of pork rinds. We have always loved Chef José Andrés' restaurants, and this did not disappoint.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.