ATLA restaurant review - New York, USA
Considering the fact that designer Alonso de Garay is the business partner of chef Enrique Olvera, its safe to say that ATLA, their newest restaurant, was always going to have a high chance of striking the perfect balance between the interiors and the food.
The more casual of their three restaurants together – preceded by acclaimed Pujol in Mexico City and Cosme in New York – here, they celebrate Mexican culture with an international influence, with Olvera serving classics like chilaquiles and chicaharrón with a sophisticated twist and Alonso in lockstep with the interiors.
The inspiration comes from 1950s and 60s Mexico, where terrazzo was the material of choice for articulating the clean, modern style arriving from Europe. Like the Mexican mansions and beach houses of that era, ATLA strives for an elegant, minimal look that feels warm and inviting for its oak wood accents, leafy flora and sleek furniture.
But for all the style of this Mexican modern mash-up, it’s the little touches from the home country that charm the most, such as the red clay tableware from Oaxaca, the artisanal Mexican crockery planted with succulents and of course, the lengthy list of mescals.