The fifth opening from the Bristol-based hospitality group, Masa + Mezcal promotes itself as bringing a high quality, fresh and modern Mexican experience to the city.
The kitchen team will be headed up by Season + Taste director of food Imogen Waite, executive head chef Mark Chapman and head chef Carlos Rivas, and will be serving an entirely gluten-free menu.
As well as a meat-based menu serving a selection of snacks including pig’s ears with habanero aioli and skillet-smoked beef chilli mole, a plant-based menu is also available with options including a cauliflower ceviche with red onion, serrano chilli and tomato, and a fire-grilled sweet potato tostada with ancho chilli and puffed quinoa.
Drinks will focus on mezcal, served straight in tasting flights or in cocktails, and there will also be a house craft beer made in partnership with Bristol brewer Good Chemistry Brewing.
Bristol’s restaurant scene has undergone a turbulent time recently, with several closures including national brand Polpo, as well as the home-grown Birch and the Wallfish and Wellbourne Bistro.