Eduardo de San Angel

Fungi, chilies, and squash blossoms; asadero, escargot, and wine reductions. Chef Eduardo de Pria incorporates them all at his award-winning gourmet restaurant, a celebration of native Mexican ingredients and European technique. Pria's daily specials change often, and might include tantalizing starters such as escargot sauteed with white wine and onions, or Pria's famous cilantro soup, fragrant with herbs and spice. Grilled nopales (cactus paddle) are layered with marinated pork loin and achiote for a homey bocadillo; Florida blue crab cakes with sweet yellow corn are napped in puebla mole and smokey chipotle sauce. For entrees, try the achiote crepes stuffed with cuitlacoche (a mushroom native to Mexico that grows on corn husks); a more traditional trio of tiny, tender, ruby-centered Colorado lamb chops are brushed with fresh cilantro-garlic oil and served with a wild mushroom-stuffed tamale and a miniature corn-husk boat of puréed black beans scattered with queso fresco. The service is exquisite, surpassed only by the smart wine list, intimate setting, and exceptional desserts such as a cappuccino, hazelnut, and cocoa Napoleon -- or the legendary coconut flan sponge cake.

• Cuisine(s): Fine Dining, Mexican

  Hours: Mon-Sat 5:30pm-10pm

  Price: $$$

  Payment Types: All Major Credit Cards, cash

• Attire: Business casual

  Features: Private Party, Banquet Facilities, Wheelchair Accessible, Vegetarian Friendly

  Serving: Dinner

  Alcohol: Beer/Wine, Full bar

• Reservations: Accepted, Recommended

  Parking: Free, Lot Available, Meters, Street