Before I share with you the great news by a wonderful and celebrated chef of Yucatan, I have to say that not only is it a wonderful experience in being in Merida, Yucatan and enjoying its many dishes the region has to offer but, to know that a local Chef has taken off into my neck of the woods is an ecstatic feeling thus far.
Chef Roberto Solis is one of the few Yucatecans that have taken Yucatan Cuisine to different parts of this world and with so much love is incredible. Chef, kudos to you, and cheers to a prosperous future in Atlanta, Georgia with your style and love of cooking Yucatan Cuisine.
This year chef Roberto Solis of Nectar and Kisin created a Yucatecan menu including cocktails with his flair and some shareable traditional dishes with his own “Robert Solis Twist” such as cochinita spring rolls, chayita patties and a unique ceviche dish full of freshness and a celebration of Yucatan Cuisine flavor.
Sharing his passion for cooking, he has passed on this knowledge to Atlantan Chef Cam Floyd who will be in the kitchen overseeing the transferred love of Yucatan Cuisine at Estrella. (Hey Chef Floyd, this means that I get to include you into our list of Yucatan Cuisine Chefs 🙂 Smile! )
Estrella restaurant, in itself, is an open-air rooftop restaurant and cocktail club terrace that sits atop Bazati, from The Diligence Company, with The Brasserie on the lower ground level of this multi-level market complex, in the Common Grounds development that overlooks the newly redeveloped Beltline’s Eastside Trail of Atlanta, Georgia and renovated facility that was once a Western Electric Company building sitting adjacent to New Realm Brewing.
I say, Snazzy rooftop location for Yucatan Cuisine
On this post, I have placed links to the most important of things to ease your visiting and ordering process, enjoy! Come back and tell me about it.
Essence of Yucatan In Estrella of Atlanta
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Estrella Cocktails and Bites Hours
Wednesday and Thursday: 4 to 11 p.m.
Friday: 4 p.m. to 2 a.m.
Saturday: 12 p.m. to 1 a.m.
Sunday: 12 p.m. to 10 p.m.