2 Reviews on “1826 Restaurant & Bar | Rosewood Hotel”

• LAURIE AND LISA SANDEFER

  This restaurant is great, in our opinion. Chef Victor Manual Palma, a Mexico City native, was classically trained at the Florida culinary Institute in Boca Raton, and received additional formal training under two renowned Michelin-starred chefs, Joel Robuchon at MGM Grand in Las Vegas and Peter Rudolph at Rosewood Sand Hill in Palo Alto, CA. He began his career at Hotel Marquis Reforma in Mexico City, before moving on to various restaurants across the U.S. and Mexico including the Five Diamond Le Cirque at Hotel Camino Real in Mexico City. Before coming to San Miguel, he was Executive Sous Chef at the legendary Las Ventanas al Paraiso resort in Los Cabos. The large dining room at 1826 is quite formal, with beautifully upholstered booths and chairs, and lovely lighting. There are outdoor tables as well. The menu features locally sourced, super-high quality ingredients combined into haute cuisine typical in Mexico City, but with an innovative twist.

  Hours: 7 a.m. to 11 p.m.

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  http://www.sandefersanmiguel.com/

  2016-05-07, 5:39 pm

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• Food Replubic

  When 1826 opened at The Rosewood resort last year, this instantly became the best restaurant in town. There’s been a big shakeup in staff. Old chef out, new chef in. Sommelier out. New GM. The formerly savvy wine service has taken a serious hit (although the cellar still seems to be stocked very, very well). But thankfully the new chef is a force to be reckoned with. Victor Manuel Palma previously served as executive sous chef at Las Ventanas al Paraiso in Los Cabos. His take on Mexican food is fresh and contemporary, using just enough molecular trickery to make you smile but never so much to make you roll your eyes.

  2016-05-08, 6:43 pm

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