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A New Pujol, Reinvented

TAOP Staff / February 28, 2017

Eater

It’s been seventeen years since Enrique Olvera first opened Pujol. For the past two years, he and his team have been working on reinventing Pujol – both physically and conceptually – for its second act.

We want to be the favorite restaurant of people, not the best restaurant.

Just several blocks away from the original location, the brand new Pujol is now located at 133 Tennyson in Mexico City’s Polanco district. A midcentury home transformed by architect Javier Sánchez and interior designer Micaela de Bernardi, attention was paid to every excruciating detail for the new restaurant. Natural materials and neutral shades are central to every space, all in harmony with Pujol’s culinary philosophy: contemporary, harmonic, and comfortable.

Enrique Olvera’s inspiration for reinventing stemmed from his more recent endeavor Cosme in NYC. In contrast with Pujol, Contrast was more cool and casual. “I realized with Cosme that I like restaurants that are fun. I like restaurants that are not special occasion restaurants, and where people can just come in and relax and have a beautiful time,” said Olvera (NYT).

“We want to be the favorite restaurant of people, not the best restaurant,” he said. “To me, now, it’s more important to be part of our customers’ regular lives” (NYT).

Here’s a look inside the gorgeous new Pujol.

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Araceli Paz

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Araceli Paz

Vanilla flan, chamomile, cream, and thyme by Enrique Olvera of Pujol, Mexico City. © Araceli Paz

Araceli Paz

Pecan tamale and sour cream by Enrique Olvera of Pujol. © Araceli Paz

Araceli Paz

Cauliflower, almond salsa mocha, and chile de arbol by Enrique Olvera of Pujol, Mexico City. © Araceli Paz

Araceli Paz

Pork chicharron and purslane in salsa verde by Enrique Olvera of Pujol, Mexico City. © Araceli Paz

Araceli Paz

Nicoatole, burnt milk caramel ice cream by Enrique Olvera of Pujol, Mexico City. © Araceli Paz

Araceli Paz

Grilled fish taco by Enrique Olvera of Pujol, Mexico City. © Araceli Paz

 

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