Oyamel Cocina Mexicana Celebrates Its Sixth-Annual Tequila & Mezcal Festival


Culinary innovator chef José Andrés is thrilled to unveil a modern new cocktail lounge space at Oyamel Cocina Mexicana just in time for the sixth annual Tequila & Mezcal festival, which celebrates the heritage of these unique Mexican spirits. The expanded restaurant studies the dialogue of contemporary and traditional Mexico in a playful contrast between the existing space and new space. A white acrylic bar takes center stage in this striking new cocktail lounge, featuring vibrant furnishings and accents. Oyamel’s signature butterfly accents flutter from the existing space to the new bar creating a gentle continuity throughout the restaurant. A private dining enclave features a provocative wall covering of a woman with flowing hair adored with multi-colored butterflies that flutter out into the space. The expansion increases the restaurant by 42 seats. To help bring his vision to life, chef Jose Andres partnered with Washington-based designers Hapstack and Demetriou and Forrester Construction Company.

During the two-week festival, Oyamel will offer Tequila and Mezcal tastings, which are open to the public. The restaurant will also feature a series of intimate dinners with visiting Tequila and Mezcal experts, who will share their knowledge on the spirits, and lead the special gatherings and tastings. Led by ThinkFoodGroup’s cocktail innovator, Juan Coronado, Oyamel’s beverage team have created special libations including the Te Ahumado, Mezcal, egg white, lemon and chamomile syrup, and the Agave Mule, Blanco Tequila, Maraschino liqueur, grapefruit, lime, mint, and ginger.

The unique menu , created by newly appointed head chef Colin King  highlights the flavors of Oaxaca and Jalisco, Mexico. King recently joined Oyamel after serving as sous chef at sister restaurant Zaytinya, under head chef Michael Costa.  Prior to joining ThinkFoodGroup, Colin worked at Market Restaurant Group, in Tucson Arizona, where he was the executive chef at Harvest Restaurant and later the high volume Hacienda de Sol.



News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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