Plonk: A Night At The Bar
Plonk has a Michelin Bib Gourmand, and after eating there, I can see why.
Plonk has a Michelin Bib Gourmand, and after eating there, I can see why. Chef Flor Camorlinga's cooking moves between Mexican and Asian flavors, and the menu is made for sharing.
We took seats at the bar, which was exactly where I wanted to be. I love watching an open kitchen, and Plonk's is right there in front of you.
We started with the crudités, which sounds like the least exciting thing on earth until you eat these. Such a simple idea: vegetables over a really good sauce. But some were raw, some roasted, and the artichoke hearts were fried. It was the combination of textures and that sauce that made the whole thing so good.
Then the sexy mussels, which really were sexy: confit garlic, a house Mexican gochugaru blend and a great big pile of fresh herbs.
The smoked marlin tamal was smoky and rich, with a morita chile sauce, and the hamachi tiradito was another favorite.
They really know how to do sauces at Plonk. They aren't an afterthought. They are what make the dishes.
And we didn't even get to the shrimp udon with cheddar and gochujang, one of the dishes Michelin calls out.
So, naturally, we're going back.
(Update: We went back and tried the udon and it was our least favorite dish on the menu. The rest of the menu we enjoyed)
Plonk
Iztaccihuatl 52, Hipódromo, Condesa
Reserve ahead, especially for dinner, as this little place can fill up.
