Maximo

A pedigreed alumni from the kitchens of Pujol and New York City’s Le Bernardin, chef Eduardo Garcia and his wife Gabriela originally opened in a former medical supply store on a quiet corner or La Condesa in 2012, but quickly outgrew the space. Maximo has since relocated to a more spacious and centrally-located locale in bustling Roma. The unpretentious restaurant is a farm-to-table paradise. Fresh, seasonal ingredients from local markets are used in innovative dishes often inspired by French and Italian cuisine. The menu changes daily, but you might expect to find dishes such as tender grilled baby octopus with sautéed huitlacoche or decadent lechon (pork) confit on any given day. A well-curated selection of wines, including some unusual Mexican vintages, rounds out the (relatively) affordable menu.