Dining Out
Zocalo, Midtown
11 a.m.-10 p.m. Sundays-Thursdays; 11 a.m.-11 p.m. Fridays-Saturdays.
Starters, soups and salads, $6.95-$13.95; tacos, torta sliders and enchiladas, $11.95-$13.95; chefs specials, $15.95-$26.95 desserts, $4.95.
187 10th St. NE, 404-249-7576, richardsandoval.com/zoca
In early May, Richard Sandoval, chef-owner of Richard Sandoval Restaurants, added Zocalo to his international restaurant group’s more than 30 locations. As part of the deal, there are new upscale Mexican food and beverage menus, plus new decor and tableware.
Executive chef Lucero Martinez-Obregon continues to head the kitchen, a role she’s filled since her family opened Zocalo in 1995. Since 2009, Martinez-Obregon also has been chef de cuisine at Sandoval’s Pampano in New York City.
The look: Zocalo retains the charm of a mostly open air Mexican cantina set against the Midtown bustle of 10th and Piedmont. But all the dining areas have been made more weather-tight, the bar has been updated, and the terrace has gotten a face-lift and new furniture.
The scene: One recent afternoon, the lunch crowd was a mix of Midtown office workers, ladies who lunch and a few folks who looked as though they were skipping out for some time in nearby Piedmont Park. At one table, the margaritas were flowing by the pitcher.
The menu: The new menu merges dishes from Sandoval and dishes from Martinez-Obregon, with new items like Baja-style grilled fish tacos ($13.95) and pan-seared achiote salmon ($18.95). But old favorites are still there, too, including black bean patties with chicken taquitos, tomatillo salsa, crema and cotija cheese ($9.95), cream of poblano soup with queso fresco and roasted corn ($6.95), and marinated slow cooked pork with citrus achiote, habanero salsa, Mexican rice and tortillas ($18.95). For dessert, look for caramel flan with pineapple-strawberry pico ($4.95).
The drinks: Tequila is the star of the drinks menu, with a variety of margaritas by the glass or pitcher, including the Atlantarita with peach liqueur ($8.50/$32). There's red or white sangria and a small wine list, plus the usual array of of bottled Mexican lagers ($4.50).
The extras: Zocalo's new bottomless weekend brunch, served 11 a.m.-3 p.m. Saturdays and Sundays, features unlimited small plates and specialty cocktails for $29 per person for two hours, not including tax or gratuity. Enjoy reduced-price "hora feliz" specials in the bar, patio and dining room 3-7 p.m. Mondays-Fridays.
