"Change is in Quintonil’s DNA. Both the space and décor have evolved into a much warmer, more elegant setting over the 13 years since they opened. Although everything maintains a fine dining ambiance—with attentive service, a curated wine selection, and expensive glassware—Quintonil somehow preserves a certain coolness, avoiding the hokey theatrics and stiffness that often plague upscale restaurants. Today’s seasonal menu (now $250 for 14 courses) leans towards showcasing seafood, vegetables, and insects like grasshoppers and escamoles, while still including room for tamales, tacos (like the taco placero featured in previous menus), and chichilo, a type of mole. Getting a table means you’ll have to book at least a month in advance, so use this place for closing a deal or celebrations." - mariana camacho