{"id":5748,"date":"2017-03-30T16:17:42","date_gmt":"2017-03-30T22:17:42","guid":{"rendered":"https:\/\/www.michelleonbell.com\/blog\/cedron-una-brasserie-con-estilo-llega-a-la-condesa\/"},"modified":"2022-03-18T15:27:42","modified_gmt":"2022-03-18T21:27:42","slug":"cedron-a-stylish-brasserie-arrives-at-condesa","status":"publish","type":"post","link":"https:\/\/www.michelleonbell.com\/blog\/en\/cedron-a-stylish-brasserie-arrives-at-condesa\/","title":{"rendered":"Cedr\u00f3n: A stylish brasserie arrives at Condesa"},"content":{"rendered":"

Over the last months, we\u2019ve noticed the revival of new proposals in the Condesa neighborhood, an area within Mexico City that had been somewhat neglected regarding new openings, much due to the popularity of the Roma neighborhood and the rebirth of the Juarez neighborhood. We\u2019ve witnessed plenty of new restaurants over the past months gaining momentum, including Pasillo de Humo, Merkava, and Poleo. <\/span><\/p>\n

One of the highly-anticipated openings of 2017 in Condesa is Cedr\u00f3n. Located on Mazatl\u00e1n street, one of the area\u2019s most beautiful streets, with a wide street island and plenty of greenery decorating the sidewalks. This restaurant is found within a remodeled mansion from the 1920\u2019s. Upon entering Cedr\u00f3n, you\u2019ll feel as if you were in Polanco due to its refined ambiance and modern d\u00e9cor in woods and shades of royal blue. <\/span><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

\u201cCedr\u00f3n was born from the inspiration of different landscapes and flavors, of the Mediterranean and its ports, of the brasseries at culinary capitals, and the markets of the world\u201d, states chef Alejandro Fuentes who has vast experience at restaurants of French cuisine, including the Ritz in Paris, and Au Pied de Cochon in Mexico. With this new concept, chef Fuentes seeks to create a fresh brasserie, merging classic French cuisine with a port proposal, where sea ingredients are the stars, all of this turned into modern Mediterranean cuisine.<\/p>\n

 <\/p>\n

\"\"
Chef Alejandro Fuentes<\/figcaption><\/figure>\n

 <\/p>\n

The restaurant\u2019s name refers to the aromatic medicinal plant and the chef\u2019s style, who uses a variety of herbs to create his dishes. When visiting Cedr\u00f3n, I recommend walking up to the orchard on the mansion\u2019s rooftop, where they grow a variety of plants and herbs they used throughout the menu, such as chives and cilantro, where lemon verbena (cedr\u00f3n) is the star.<\/span><\/p>\n

Depending on the occasion, Cedr\u00f3n has three distinct and ideal areas to please its guests. Downstairs you\u2019ll find a main dining hall, with an open kitchen where the chef is seen cooking and getting closer to his guests. On the second floor, you\u2019ll find a private area for ten guests or, if you prefer something more casual, you can sit at the bar. Here you\u2019ll enjoy drinks from mixologist German Ortega from The Comrade, and try the restaurant\u2019s dishes in a more relaxed atmosphere. The bar is the ideal place to celebrate your birthday or to meet your friends after work. We suggest making reservations for the corner table to enjoy the view!<\/p>\n

 <\/p>\n

\"\"<\/a>
Tuna rolls<\/figcaption><\/figure>\n

 <\/p>\n

Let\u2019s move on to the best part, the food. Upon sitting at Cedr\u00f3n, you\u2019ll notice the amount of attention that goes into the details. From the napkin wrapped in jute and a rosemary sprig, to the spectacular freshly baked bread garnished with Portobello butter, unique touches that will surely surprise you!<\/p>\n

 <\/p>\n

\"\"<\/a>
Catch of the day<\/figcaption><\/figure>\n

 <\/p>\n

I suggest ordering a couple of appetizers to share, some of our favorites were the tuna rolls, the ribeye and foie gras tacos, and the Cedr\u00f3n salad showcasing the freshness of ingredients grown on the rooftop. The main signature dishes are Thai shrimp with peanut paste, chile de \u00e1rbol, and a delicious and interesting coconut rice; the catch of the day with pea puree and saut\u00e9ed vegetables; or the suckling pig confit with saut\u00e9ed apples and onion puree.<\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/a>
Chocolate Souffl\u00e9<\/figcaption><\/figure>\n

 <\/p>\n

The best part of my visit to Cedr\u00f3n was when it came time for dessert; as suggested by chef Fuentes, we ordered the chocolate souffl\u00e9. I am not overreacting when I say it\u2019s one of the best souffl\u00e9s of my life! It arrives perfectly fluffy for the ideal photograph. The server cuts into it and told us that if the knife comes out clean, it is perfectly cooked, and it was. Its flavor is similar to Chocolate Abuelita, which brought back a ton of childhood memories. To conclude the experience, the bartender approached our table with an English tea tray, offering the herbal infusions of the day, straight from the rooftop\u2019s crops, my choice of lemongrass was the perfect end to a great meal.<\/p>\n

If you are seeking a more refined and sophisticated experience in the Condesa area, don\u2019t hesitate and go to Cedr\u00f3n. Don\u2019t forget to greet and chat with chef Fuentes, an amazing character.<\/p>\n

Photos courtesy of: Restaurante Cedr\u00f3n<\/p>\n

http:\/\/cedron.mx\/<\/a><\/p>\n