Description
What you won't find at Travis Hoffacker and Robin Chopra's new Bell restaurant are tacos, or really any other Mexican standby. Guacamole? Nope — instead there's a quartered fried avocado, crusted in coconut and served with a mango chutney. There's a dish that pays homage to all manner of Mexican street treats, a bacon-wrapped, chorizo- and cheese–stuffed jalapeño, served over a bed of mayo-slicked corn, which is advertised as "elote salad." Continuing with the bacon-wrapped theme, dates get the porcine robe as well. It's a familiar dish, prepared by chef Eduardo Ruiz with the deep sweetness of the date offset by whipped cotija cheese rather than the classic blue. In the center, an almond crunches, giving the mouthful depth and nutty weight. Like any decent gastropub, Corazon serves a couple of huge, unwieldy burgers worth ruining your shirt for. Flank steak is mezcal-marinated and served a tender medium rare. You can also have it in the lomo hash, over a jumble of bell peppers and french fries with a poached egg and an almost undetectable whiff of wasabi. —Besha Rodell
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