Okay, so maybe we do have some legit high end restaurants (Comedor)

I know I bitch about how expensive things are all the time. Because they are, and when I spend money I want it to get what I perceive is full value. It is different for each person, so it may be hard for a restaurant or service to live up to those expectations. It is our right as a consumer to be fucking displeased.

So I am saying this as a preface or acknowledgement: I know this may be the rare time where I say the price is worth it at Comedor.

Located downtown, it can be disorienting trying to find it. On the edge of a block, this is when I show my age and lack of education by trying to describe the architecture and design of Tom Kundig as masculine for its use of brown, metals, and dark grey concrete. His work stands out amongst the older buildings and fixtures in the area like Perry’s (ewww) or The Iron Bear (yesssss), it is intentional and new. Once inside for dinner service, the space is dark to give an intimate feel and shows off glass windows that expose the skyline and designs around it. The bathrooms are single stalls with no gaps and sinks within it, a concrete space that I adore for its intimacy and ease in use.

This is a place in which you should make reservations beforehand. We were seated in the room connected to the bar, although the bar view would have been spectacular, next to us was a dividing wall that was pulled up to give the servers more space to maneuver. Our server did an amazing job working between us and her other tables. She was attentive, but not overbearing, and was quick at removing the plates that would have overwhelmed the table.

Looking at the menu, this is going to be on the pricier end and that is because the concept is for local seasonal foods from Texas and Mexico. There is an emphasis on quality, technique, and consistency that extends past the building and food design into amazing dishes. The chef behind the Mexican restaurant is Philip Speer, award winning notable in Austin, his vision is carried out be a group of legit professionals.

The night my friend and I went, it was because we wanted to see how Chef Charlie is doing at Comedor.

My dinner date and long time friend (who may be mentioned on this blog do far more than my husband) is a service industry foodie whose connections have benefited me in countless culinary ways. He hooked me up with food and men, and is the reason why I have a husband to drag around on other dates. He has worked with so many talented people, and while usually he is wowing others with his skills, we wanted to see how Charlie was doing at his fancy new digs.

He and the rest of the crew did not disappoint nor did they leave any opportunity to be disgruntled.

The menu is broken up into different sections or focuses, but each is large enough to be shared, you are looking at generous portions in a beautiful presentation. It is advised to pick a couple of different selections in order to enjoy the full bougie experience, this a restaurant where they are called dishes and courses and the drink that you pair with it can make all the difference.

I am not a drinker, but we started off with a mezcal tasting that had a legitimate difference in flavors, even with the little sips that I took. The cocktail that I went for was the Isla Privada, a sweet vodka drink that was the perfect balance of flavors and gave me that slight buzz from being a teetotaler. The craft cocktails are great (and what I expect when it comes to this type of restaurant) but let’s talk about the real star of the show the food.

At first glance, I was nervous for the price since we were not there for happy hour but that worry dissipated with the first bite of Cobia Crudo. I can be picky and basic with my fishes, but this was so refreshing and melty and the right mix of the sea that we both were contemplating how to get more than our fair share. Robert, being more adventurous and with the better palate, devoured the Tacos de Pescado while I was beyond ecstatic with their 44 Farms NY Strip (sliced to show the beautiful shade of reddish pink all the way to the seared border that helps to create a delicious food paradox of warmth and medium rarity). We shared, of course, along with the sides that help to compliment a meal.

Even the Ensalada Mixta, the Papas Fritas Potosinas, and the Long Beans were amazing. Now the first two, along with my steak, may seem more of the Texas influence - but they are not Caucasian basics given a Spanish name to make it a safe choice. They incorporate ingredients and flavors that you would see in a Mexican kitchen: the tomatoes are fresh and bold in the salad, the cilantro gives the potatoes a kick, and the green beans are not to be confused with haricot verts (the spice from the chile cooks out into a bold and memorable taste).

It was just the two of us, tasting the Mexican world, and so we ended up having to box things up along with our desert. And let me tell you, those were the most satisfying lunch leftovers I have had in a long time.

Splurge (or not if you are rich enough to just drop that cash with no worries) and keep an eye out for their happy hour, as I said in the beginning Comedor is worth it.