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La Condesa Restaurant Review: La Condesa’s well-thought-out mix of Mexican street food and jet-setting sophistication appears to have what it takes to keep the 45-minute weekend wait as much a staple as the five 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 Ortiz works to maintain that liveliness through every course. Vying for your attention are chicken in a mole sauce that takes three days to mature, spicy guava glazed pork ribs, and red wine-braised octopus with duck fat potatoes. Among the taco temptations you’ll find griddled Texas redfish 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.