Cuisine:

• Others
• Mexican

Mez Restaurant Description:
The most ambitious of the Chapel Hill Restaurant Group's eateries, Mez is housed in a "green" building in a Research Triangle neighborhood. The massive, cheerfully painted dining room reminds us more of a Mexican eatery in Chicago than in Puerto Vallarta---with good reason. Chef Aaron Stump trained in Chicago's Adobo Grill. Taking its cue from that establishment, Mez aims at the finer forms of Mexican cooking. Stump has a deft touch with specials such as pibil-style pork osso buco with collards and hominy corn pudding and grilled flatiron steak with goat cheese and scallions, smashed potatoes and pasilla demi-glace. The regular menu includes Stump's renditions of crab cakes (accented with mint, cilantro, chilies and a jícama-mango slaw), fresh fish tacos sauced with tomatillos and avocados, and spicy chicken enchiladas with "drunken" pinto beans. Finish up with tres leches cake swimming in custard, traditional flan, or mango upside-down cake. Don't pass up a cocktail here. Mojitos, margaritas, sangritas and sangrías are all made with fresh juices. After a few sips, you will forget the corporate high-rises outside the window and be transported to places far south of the border.


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