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Anatol

Mexico City, Polanco

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Overall Rating

  • Ambience 90%
  • Service 100%
  • Food (Execution) 90%
  • Creativity 90%
  • Value 80%

Details for Location Reviewed
Anatol

Locale: Mexico City, Polanco
Address: Presidente Masaryk 390

Telephone: +52 55 3300 3950
Restaurant Type: Formal Dining, Upscale Casual
Cuisine: Gourmet Mexican
Service Type: Table Service
Price: $$$$ Menu items offered: Coffee, Desserts, Espresso, Grilled Steaks, Hamburgers, Pasta, Pizza, Salads, Seafood, Soups
Hours: Mon-Sat: 1:30pm to 11pm Sun: 11:30am to 5pm

Restaurant Details
Anatol

Locale: Mexico City, Polanco
Address: Presidente Masaryk 390

Telephone: +52 55 3300 3950
Restaurant Type: Formal Dining, Upscale Casual
Cuisine: Gourmet Mexican
Service Type: Table Service
Price: $$$$ Menu items offered: Coffee, Desserts, Espresso, Grilled Steaks, Hamburgers, Pasta, Pizza, Salads, Seafood, Soups
Hours: Mon-Sat: 1:30pm to 11pm Sun: 11:30am to 5pm

Summary of Review

Fancy enough to rank as a formal dining. Casual enough to make you feel comfortable. Flawless execution and service. Traditional gourmet technique with the slightest dash of Mexican influence utilizing local ingredients. A bit pricey but nothing to balk at. A Top-5 in CDMX.

Summary of Review

Fancy enough to rank as a formal dining. Casual enough to make you feel comfortable. Flawless execution and service. Traditional gourmet technique with the slightest dash of Mexican influence utilizing local ingredients. A bit pricey but nothing to balk at. A Top-5 in CDMX.

Restaurant Review for Anatol

 

Review by: Ollie O
Rating: 4.5 stars
Review Date: 09/13/2016

Anatol is one of the restaurants adjoining the small luxury hotel, Las Alcobas in Polanco. It hasn’t received a great deal publicity.

The décor is sleek and stylish. Neutral tones. Clean lines on all the furnishings. But plenty of art and flower arrangements to avoid the monotone boredom of the décor that we saw at Biko across the street.

Waiters were clad in black slacks, gray vests and bow ties. Yet despite the formality, the waiters were amiable. Service was top-notch. Not a single slip up during the entire lunch service.

The table setting was sleek. Fresh bread. Creamy butter and a pate for spreading.

I ordered an octopus appetizer. Perfectly cooked. Sweet and tender. Not a bit chewy. It was sitting on a bed of couscous and accompanied by dribbles around the plate of both a peppery-oil and creamy herbal sauce. I rubbed a little bit of that oil and sauce on each bite and tried to get a bit of the couscous on the fork with each bite. A delicious first course.

For the main course, I had the snapper, perfectly seared on top, flaky and perfectly cooked throughout. It was accompanied by a smear of a sweet beet puree. A great combination of flavors and every element was perfectly cooked.

I snapped a shot of the notorious burger at the Anatol, which many claim is the best in town. I can’t attest to how it tasted. It was enough of an intrusion to ask for the photo. To have asked for big bite of the guy’s burger would have violated the restaurant reviewer’s code of conduct. But I have to confess it looked darn good.

After a two-day eating spree, I had planned to skip the dessert but with two such successful savory dishes I had to see what the chef had up his sleeve in the realm of desserts.

I asked the waiter for a recommendation. He suggested the white-chocolate bread pudding. But I’m a sucker for peanut butter so I was drawn to the Chocolate + Peanut Butter dessert. This was actually sort of a candy bar, sitting on an almond shortbread wafer, with chocolate and peanuts on top. It was accompanied by a malted milk ice cream and both the ice cream and the candy bar were sitting on dribbles and swirls of a caramel sauce. The plating was beautiful. The combination of tastes very interesting. I liked it.

As I was concluding the meal I explained to the waiter that I’d be writing this review. Although I had said I enjoyed the candy-bar dessert he insisted the bread pudding was the best choice on the menu. Seconds later I was treated with a small portion of that bread pudding, on the house.

He was right. It was darn good. Maybe not as good as the ones I’ve had at Emeril’s joint in New Orleans with that whisky sauce poured over the top, but a darn good rendition of bread pudding nevertheless.

Everything said and done, this was one of the best dining experiences I had in my tenure in Mexico City. Top-notch in every category. It had ambience, service and a menu that enables us to categorize this restaurant as a formal dining experience, yet was warm and comfy enough to be stuffy.

Most restaurants I visit, I do so because I have to. It’s part of the job. But I’ll be returning to Anatol for all the right reasons. Because it’s one of the most pleasant restaurants in the city. When the tallying is done we think it will easily find a spot as a Top-5 in CDMX.

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