Red Mesa

South and Central American/Mexican food. The chef and the owner are constantly traveling to the region, learning new recipes and bringing back new ingredients. The food is so refined and sophisticated but they couldn’t be less pretentious. They don’t serve liquor but they make an amazing wine margerita. The wine is made from the agave plant (like tequila) but not distilled into liquor. It’s got all the flavor of fine tequila without the harshness or heat. The quality of everything they do is consistant. I have never been disappointed, and continually surprised by the depth of flavors. I am a ‘foodie’ and have eaten in probably 1000 restaurants in my lifetime, across the U.S. and Europe, and Red Mesa is easily my favorite restaurant of all time for overall quality and value.