Catalina Brasserie

What an incredible find! Visiting Mexico City for the 6^th time where I spend most of my time in Condesa, a few friends and I decided to walk around the «Roma» area for a change, which locals call «the new Condesa,» and boy were we happy to find this corner at Tonalá and Alvaro Obregón. There are several different little restaurants in a row and we decided to try Catalina. It exceeded all expectations!
First, the ambience, décor, bar area, music and wait staff were all top notch! Five star all the way around. We had an excellent red wine and superb service from start to finish. They have an excellent cocktail and wine list, full bar, and everything from the most delicious appetizers and soups and salads to entrees and desserts. You cannot go wrong with this place. I highly recommend it and will revisit!!!

As if another iteration of the infamous Guerra de los Pasteles had taken place, a pervasive French influence has been taking over kitchens and kitchenettes of Mexico City, as one of the world’s most popular and influential cuisines has acquired a growing number of gastronomic embassies throughout this ancient yet modern city. Different perspectives on Pain Perdu, Tartines, Ouefs en Cocotte, and Croque Monsieurs are to be found on nearly every corner in La Condesa & La Roma. Catalina is part of this newer outbreak of French cookeries, offering its own take on dishes from la belle France.
Stepping into Catalina is a mixture of different cultures, experiences and ambiances. The seating outside follows the norm of La Roma, of happy, well-​off types sipping coffee, wine, or beer, depending on the hour; the inside with its own unique scene: a Parisian look with a bright interior and elegant table settings on marble countertops; the décor following a New York aesthetic, a couple of pictures of Penn Station hanging on a bright white wall that round out a Brooklyn-​like vibe; the owner sitting in the back, watching with vigilant eyes, inspecting every aspect of service.
The meal, in the morning, starts with baked goods, which are made in a neighboring bakery. The conchas are flavorful albeit an odd texture, the croissants and pain aux amandes full of flakiness and buttery goodness. The breakfast menu is short but appetizing. The open faced sandwiches are one of the most delicious offerings, Pan Campesino is topped off with scrambled eggs, shaved cheeses, and seasonal mushrooms. The frittata is also a good option, served in an iron skillet with a couple of slices of artisanal bread. The often photographed Pan Francés is indeed a pretty sight. Served with a poached egg, scallions, maple syrup, and a thick slice of bacon, it is meant to portray a play of sweetness and saltiness, and although personally I am not convinced about the flavor combinations, most people crave fried chicken and waffles, so I will leave it up to those who enjoy these kind of things.
It seems that gastronomes everywhere cannot get enough French food, and even though I believe Mexicans should be proud of their own cuisine and should endeavor more and more to explore the vastness and depth of Mexican gastronomy, having a piece of sweet French toast readily available is a good option to have.