Chef Jorge Vallejo, his wife, Alejandra Flores (the restaurant’s designer), and their staff create modern Mexican cuisine dishes that appeal to both the eye and the palate. For the eye you have an unassuming entrance that leads to an airy interior that's about four times the size of what you might expect from the façade. Inside, Flores showcases her experience in restoration and design: antique furniture shares the space with modern, sleek tables and clean wood-paneled walls. For the palate, flavors are deftly combined and presented with equal care and expertise. Each meal begins with a "basket" woven of bread with seasoned beans. There are several constants on the menu: chilacayotes (a type of squash) in the house mole, shrimp tamale in a chilpachole sauce, or clam aguachile . The menu adjusts to what's in season. The food is artfully presented. For example, the black bean soup first comes as a white bowl decorated with a swish of color from a puree of cilantro and delicate, tiny purple and pink edible flowers that make way for the rich, dark thick broth carefully poured over them. Every spoonful is one to savor. The restaurant is a bit formal in service, but the staff is very attentive to each diner's experience. Quintonil uses fresh ingredients, produced by small Mexican producers, to prepare dishes that echo the flavors of a Mexican home. The entire dining experience is a reminder that simplicity and hospitality don’t have to take a back seat to haute cuisine. For a more complete Mexican experience consider the "comida corrida," a tasting menu with some of the restaurant's best dishes for about $55 US.