I was not a fan of Mexican food when ML Mexican Grille opened five years ago but then learned the joys of Mexican food through Chef Luna. His path wasn’t an easy one, working his way from dishwasher to prep cook, from prep cook up to the sous chef position at Michel Richard’s Citronelle and as the executive chef at Steve De Castro’s Babalu Grill.
Friday night, the husband and I journeyed to ML Latin Grille and were surprised that even before 6 p.m. there were a number of tables filled. If restaurateurs are hunting for staff and can’t find them it is because they are all at ML Latin. The staff wants to please, though at times, I found them a bit intrusive – no harm meant they just want to make sure all is good. I am keeping in mind that they have only been open a week and refining their service and working from a new kitchen.
Chef Luna has a huge fan base and by 7:00 p.m. the restaurant was packed with guests waiting. They do accept reservations at ML Latin which is something that they don’t do at ML Mexican and from the crowd; I highly recommend making a reservation. Out of curiosity, after dinner the husband and I rode by ML Mexican to see what was going on there, it was packed with people in line.
I’ve been noticing the lack of bread (or similar starter items) at restaurants lately. At Three and at a restaurant in Fells Point (who I won’t name but had a pretty disappointing meal) there was no bread offered and it was the same at Bicycle. Could it be there way of cutting costs? With that said, at ML Latin we were presented with large, fresh popover rolls with a mango citrus butter that is too die for – airy, puffy, warm rolls.
With so many new and interesting Latino dishes to taste I know that I will be back again and again as well as getting our favorite Mexican dishes at ML Mexican Grille.
Mari Luna Mexican Grille