The menu, developed by executive chef Benjamin Meyer, will include dishes such as smoked chicken flautas; ensalada de betabel made with beets, watercress, queso fresco, mango and sour orange vinaigrette; creamed corn and chayote tamales; and jumbo white shrimp made with Diablo vinaigrette.
The beverage list includes Mexican, domestic and craft beers and custom cocktails including Mango Rico, made with Cazadores Reposado, Ancho Reyes, lime, agave nectar and mango puree; Frida Bandida made with hibiscus-infused Frida Kahlo Tequila, Agavero Tequila Orange Liqueur, grapefruit and lime and honey syrup; and Padrito Mojito, made with Flor de Cana 4 Year White Rum, simple syrup, lime, mint and ginger beer. The restaurant's Bandida Bar will also serve tequila, mezcal varietals and off-the-menu cocktails.
On the design side, look for bright Baja colors, floral and animal prints and tapestries.
The restaurant will be open for lunch weekdays and dinner nightly, with weekend brunch coming soon.
Chido + Padre's is owned by Southern Proper Hospitality group, which also owns and operates The Big Ketch Saltwater Grill, The Blind Pig Parlour Bar, Gypsy Kitchen, The Southern Gentleman, Beni's Cubano
Milton's Cuisine & Cocktails and Tin Lizzy's Cantina.
128 East Andrews Drive, Atlanta. 404-848-9100, chidoandpadres.com.
Scroll down to see the Chido + Padre's menu:
Read more stories like this by
liking Atlanta Restaurant Scene on Facebook
@ATLDiningNews on Twitter
@ajcdining on Instagram