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  • Congrats to Fuegos on their opening! I got to attend the second night of their "soft" opening, which was really exciting for me. I've never gotten a sneak peak like this before. I love the concept behind this restaurant. They source local and ethically raised meats and offer just as many vegetarian/ vegan options as carnivore options. As a flexitarian (cue eye roll), I was so jazzed to see this place go up. The ambiance and decor is upscale and with some rustic elements, and with the huge wall of windows it feels very open and airy. Since I went during their "training" session, I could tell there was a nervous excited atmosphere. So everyone was on their A game. Very friendly staff, lots of checking in and requests for feedback, which I appreciated. And the food was interesting and very colorful. What I tried: Nopalitos- spring mix with cactus, tomato, and a lime vinaigrette: this was very fresh and nice. It had loads of toppings, and I love me some salad with lots o' toppins. Very good starter. It's interesting and the acidity makes it very bright and prepares you for your next course. Cincos de championes- blue corn chips with guacamole and roasted mushrooms: this one is basically chips and guac but plated like an hors d'oeuvre. I liked it, but it didn't wow me. Champinones Portabello- portabello mushrooms, roasted peppers (bell and poblano) and sweet potato: I really loved this one. Everything was so flavorful and it felt very hearty. The portobellos were very meaty and savory and it was fun to mix all the components together to make the perfect bite. All in all, I think they did a great job! I can't wait to come back for the full menu!
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