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La Condesa Restaurant Review: La Condesa’s vibrant mix of Mexican street food and jet-setting sophistication appears to have what it takes to keep the 45-minute weekend wait as much of a staple as the four inventive versions of ceviche. The atmosphere reverberates with energy, thanks to a design by architect Michael Hsu and interior designer Joel Mozersky. Executive chef Rick Lopez works to maintain that liveliness through every course. Vying for your attention on the menu are dishes like chicken in mole sauce, pasilla-glazed pork chop and a contender for Austin’s best vegetarian plate, a roasted cauliflower steak with chipotle-raisin purée and creamy garlic-onion-cauliflower sauce. Among the taco temptations, you’ll find griddled Texas snapper with green cabbage, chipotle mayo, pico de gallo and salsa morenita. The bar boasts over 80 varieties of 100 percent blue agave tequila. La Condesa also has an environmental rating from the Green Restaurant Association.