Photo by Michael Thomas
Nixta
Acclaim both local and national highlighted Nixta’s wild first year. I included the Mexican restaurant from chef-restaurateur Ben Poremba and inaugural executive chef Tello Carreon in last year’s STL 100 even before finishing the visits for my 3½-star review and ranked it No. 2 on my list of 2017’s best new restaurants. Bon Appétit named Nixta one of the 10 best new restaurants in the country. In October, however, Carreon, whose upbringing in Guanajuato, Mexico, informed much of Nixta’s menu, left the restaurant. The new chef is Alex Henry, who hails from Mexico’s Yucatán. Visiting early this year, I found Nixta still walking its exquisite line between rustic and upscale, lamb barbacoa tacos comfortably sharing space on the menu with sea scallops dusted with caviar in a white-chocolate mole, a dish that wouldn’t be out of place at Poremba’s flagship Elaia.
Hours: Dinner Tuesday-Saturday, brunch Sunday (closed Monday)
Last year's ranking: Rest of the Best
Opened: 2016
Must order: Tlayuda ($14)