Gustavo Romero Veytia is a Mexican chef known for his work with traditional Mexican cuisine, particularly focusing on nixtamalization processes. He is also an agave connoisseur.
4
The food here was very good and definitely lived up to the hype. Every dish felt thoughtful, balanced, and full of flavor. The only reason for the 4/5 is that while the service was attentive, it felt a bit robotic at times rather than warm or engaging, and you could tell the server just wanted to be done with us so they could go home. At a restaurant like this, we were hoping for a little more personality and enthusiasm around the dining experience, but overall I’d still recommend it for the quality of the food alone and we’ll be back.
Flavors are incredible. Presentation is awesome. The fried soft shelled crab tacos were insanely good. Made me feel like I was eating an off world dish. (Which is great). Staff was wonderful and shout-out to Vania for the great explanations of the dishes and service throughout dinner.
The two of us snuck into the bar and grabbed dinner. The bartenders delivered some great margaritas and cocktails. The food was fantastic, the carne asada with polenta fries were fire.
I loved Oro by Nixta. The staff and owner are incredibly friendly. The food is scrumptious. The environment is fun and upbeat. The atmosphere is lovely. And I really enjoyed my Horchata, made with Minnesota wild rice : ) Very neat concept. Highly recommend.
My wife and I had a wonderful experience. The food was cooked to perfection. The service was excellent. The chef came out and greeted us which made the visit feel extra special. Will be back for sure!
