Gracias Madre

The kitchen turns out plant-based Mexican cooking that frequently wins over devoted meat eaters, featuring plates like a quesadilla with soyrizo, Caesar salad with grilled tofu, and chile en nogada. Tables span indoor rooms and an open patio beside oak trees, supported by lounge spaces, high tops, and bars both inside and out. In addition to daily lunch, dinner, and brunch, the drink program runs rituals like Mezcal Monday, taking half off premium mezcals served neat or mixed into cocktails.