| Cuisine Type |
Hours of Operation
Monday Closed. Tuesday-Sunday 5pm-3am.
• Not Required
This restaurant's average entree cost is InExpensive
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I have no idea why, but the trendy flavor in new Atlanta restaurants seems to be Mexican. Leading the pack is Rosa Mexicano, which recently opened in Atlantic Station. It's the sister of a popular restaurant of the same name that's drawn crowds in New York for more than 20 years. Alas, I was turned away from Rosa's last Sunday because it was hosting a private event. So I must wait to test the gourmet menu and see how the huge interior wall of water, designed by David Rockefeller, suits the hideous neo-Vegas mall architecture of Atlantic Station. So, booted by Rosa, we drove to Virginia-Highland to try Pozole (1044 Greenwood Ave., 404-892-0552). This restaurant, opened by the folks who operate Wisteria, was previously a noodle shop run by Surin. The new owners have tarted up the appearance and ambiance in a handsome manner. The main decorative accent is liquor bottles, especially tequila bottles. I love the blue walls with dark wood and the curved bar. But I could do without the Mexican music. I wish Mexico would find some new music. I noticed that Rosa Mexicano's website features what I'm sure is Spanish music, which does not conjure images of gigantic flea markets, mariachi bands and dogfights. How can a country that cooks so well endure so many trumpets? Promotional material for Pozole describes the food as Nuevo Latino. I guess. Certainly, it's not pure Mexican, and it's not Tex Mex, either. And the abundant use of chilies and creative flourishes reminds me of the cuisine of Santa Fe, birthplace of Nuevo Latino. Whatever it is, it's good. And it should be. At Pozole, Wisteria's chef/owner, Jason Hill, is joined by Joey Masi, who was for a time at both Tavola and One Midtown Kitchen. The two highly competent chefs are turning out deftly conceived and spiced food. I tried the signature dish, the pozole, which is an addictive hominy and pork soup. Here, it's a bit cleaner than the pozole I often ate