Aguachile with ahi tuna is topped with lacy squid ink crisps. Photo by Kevin Marple.


Chef Anastacia Quiñones is Leaving The Cedars Socíal

A Facebook post confirms her departure.

Between one friend’s Facebook post about a dog’s birthday party, and another friend’s rant about unmaintained facial hair, I spotted this from chef Anastacia Quiñones of The Cedars Socíal:

The chef started at rebranded The Cedars Socíal eight months ago. The menu was totally made over. According to Eve’s review in July:

Those familiar with Quiñones from her previous kitchens will recognize her influence but also have a chance to see her anew. She’s executing casual, sometimes filling, always pretty dishes, and her homage to the new-ancient cuisine is refreshingly unselfconscious. Here, modern Mexican finds expression in contemporary plating, a fondness for edible flowers, the mastery of classical technique, and specifically items like her deconstructed tamale—steamed masa circles stacked so they sandwich a filling of mushrooms and Oaxaca cheese, the top layer then seared in duck fat.

The restaurant, from Monica Greene, features modern Mexican cuisine. Before The Cedars Socíal, Quiñones worked in the kitchen at Alma, Komali, and Kitchen LTO. But now, according to her post, she is ready for some time off.

Quiñones declined further comment. We’ve reached out to restaurateur Greene for her take. Hang tight.