Pozole

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Message From Pozole

New Latin Tequila Bar Tapas and Entrees Extensive Tequila Selection Exceptional Wine List

Come experience Pozole, the Highlands's newest tapas and tequila bar and experience colorful Latin-infused tapas and dinner menu. Taste the flavors of Mexico, Spain, Cuba and Latin America merged together for a dining experience that will delight. The tapas menu includes an incredible selection of items for sharing. Try the Mole Roasted Duck Tostada with Citrus Spiced Crema and the Grilled Shrimp Borracha Over Stone Ground Corn Grits and Roasted Chile Pico de Gallo. The menu also features classic starters like the Queso de Oaxaca (Authentic Cheese Dip. There is something for every appetite. We also serve a huge selection of premium margaritas with a variety of flavors and tequilas available, even pomegranate. Pozole shines both in ambience and menu and is sure to become an Atlanta favorite. View Website View Menu Choices Editorial Review for Pozole

Cheerful cantina adds a pleasing dash of Latin flavor to the Highlands. The Scene In the space that once housed Surin's Thai Bowl, Pozole is a welcome addition to the Virginia-Highland's vibrant restaurant scene. The rejuvenated space is festively decorated with tequila bottles, modern dangling lights and colorful art. The boisterous atmosphere attracts a mix of dates, groups and young families who are in good hands with hip, accommodating servers. The Food The menu, described as Nuevo Latino, is full of flavor and perfect for sampling or a full meal. A comforting hominy soup called pozole is offered as a starter along with a selection of small plates, such as mussels swirled in a cilantro tequila sauce. Tacos hit the spot with stuffing choices of tilapia, pork and beef brisket. Entrees are heavier, but well worth a try, especially the braised beef short ribs, cooked in a sweet mole sauce and served over creamy corn grits with bits o

Insider Tips

What to Drink Margaritas, mojitos and sangria are on tap, along with an extensive tequila list, and have playful names like the Bloody Maria and Rude Cosmopolitan. When to Go Partying late in the Highlands? Head to Pozole for a late-night snack.

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I have no idea why, but the trendy flavor in new Atlanta restaurants seems to be Mexican. Leading the pack is Rosa Mexicano, which recently opened in Atlantic Station. It's the sister of a popular restaurant of the same name that's drawn crowds in New York for more than 20 years.Alas, I was turned away from Rosa's last Sunday because it was hosting a private event. So I must wait to test the gourmet menu and see how the huge interior wall of water, designed by David Rockefeller, suits the hideous neo-Vegas mall architecture of Atlantic Station.So, booted by Rosa, we drove to Virginia-Highland to try Pozole 1044 Greenwood Ave., 404-892-0552. This restaurant, opened by the folks who operate Wisteria, was previously a noodle shop run by Surin.The new owners have tarted up the appearance and ambiance in a handsome manner. The main decorative accent is liquor bottles, especially tequila bottles. I love the blue walls with dark wood and the curved bar. But I could do without the Mexican music. I wish Mexico would find some new music. I noticed that Rosa Mexicano's website features what I'm sure is Spanish music, which does not conjure images of gigantic flea markets, mariachi bands and dogfights. How can a country that cooks so well endure so many trumpets?Promotional material for Pozole describes the food as Nuevo Latino. I guess. Certainly, it's not pure Mexican, and it's not Tex Mex, either. And the abundant use of chilies and creative flourishes reminds me of the cuisine of Santa Fe, birthplace of Nuevo Latino.Whatever it is, it's good. And it should be. At Pozole, Wisteria's chef/owner, Jason Hill, is joined by Joey Masi, who was for a time at both Tavola and One Midtown Kitchen. The two highly competent chefs are turning out deftly conceived and spiced food.I tried the signature dish, the pozole, which is an addictive hominy and pork soup. Here, it's a bit cleaner than the pozole I often ate



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