* Click here for rating key
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 Rene Ortiz works to maintain that liveliness through every course. The menu is a mix of small plates that are often a bounty for their price, and entrées that may seem expensive to frequent diners of Mexican---even upscale Mexican---cuisine. Vying for your attention are duck confit in a mole sauce that takes three days to mature, Berkshire pork marinated in Seville orange, and a modern interpretation of lamb barbacoa. The bar boasts over 80 varieties of 100 percent blue agave tequila. La Condesa also has an environmental rating from the Green Restaurant Association.