In April we broke the news that Madrina, a new restaurant from the Misery Loves Co. Restaurant Group, was slated to open at The Shops of Highland Park. Well, that time has come. I stopped by the upscale restaurant this afternoon to sneak a peek inside.
Chef Julio Peraza, previously of Komali and Salum, has stepped into the role of executive chef. I caught a glimpse of him through the open kitchen as he prepared meat for the restaurant’s soft opening this weekend.
The menu features dishes inspired by Mexican and French cuisine. Offerings include snow crab salad with gribiche, cilantro, chives, green papaya, and prickly pear; potato tamal with ricotta cheese, whipped potatoes, crème fraîche and American caviar; roasted halibut with white beans, avocado squash, chorizo, and cherry vinegar jus; and braised oxtail with plantains, jalapeño cream, and xnipec salsa.
The bar offers vermouth on tap, Mexican and French draft beer, 120 bottles of wine (24 of which can be ordered by the glass), and variety of specialty cocktails.
The cocktail menu is divided into two sections: Mexican-inspired and French-inspired. Highlights include the “Mexican Monk” made with blanco tequila, yellow Chartreuse, jalapeño, lime juice, and agave syrup; “Night Changes” with pear brandy, lemon juice, lemon oleo, and sparking wine; and “Ernesto is Back” made with blue cane rhum, lime, cane syrup, and absinthe. There is also a selection of beer cocktails.
Highlight: The bartenders at Madrina are pouring their own brand of brandy, bottled by Germain-Robin in Ukiah, California.
The restaurant softly opens to the public on Sunday.
Madrina is located at 4216 Oak Lawn Avenue. The restaurant is open Tuesday through Sunday from 5 p.m. until 11 p.m.