Michael Marx's new Mexican restaurant
I'm happy. For once a restaurateur actually called me about his new restaurant when he said he would. Sometimes getting information about soon-to-be-open places is like pulling teeth. (Even though I understand the reasoning behind it, as a reporter I find it frustrating.)
Sometime in mid- to late August, he told me, if all goes well, his latest project will open in Silo Point. ...
It's going to be a regional Mexican restaurant called Miguel's Cocina y Cantina. While that sounds something like Blue Agave, this time round, says Marx, small plates will be the order of the day.
"What's great about the food," he says, "is the diversity of flavors." With small plates, people can try more of them. "And it allows for a less expensive meal," he adds. (Well, it never does for me because I always think that because they don't cost much, I can order more.)
Most of the small plates will be priced between $5 and $9, and there will be a few entrees as well.
The menu will change often, giving Marx flexibility to, say, make empanadas when he has extra venison or duck from the entrees.
The space is "fabulous," Marx tells me, 4,000 square feet of glass and concrete, with 26-foot-high ceilings.
The bar will be the focal point, with the signature drink being a paloma, a favorite Mexican cocktail of tequila, fresh lime juice, and grapefruit soda with a salted rim.
Miguel's will be open Sunday through Friday for lunch and dinner, dinner only Saturday.
One excellent feature of the restaurant is that you'll be able to take the water taxi to the restaurant. "It opens it up to the rest of the city," he says.
(Michael Marx, left, and his wife Jennifer. at Blue Agave in a 2000 photo by Kenneth K. Lam/Sun staff)