After a stealthy soft opening, Las Gardenias has opened its doors at 305 N. Plankinton Ave., on the southern end of the Pritzlaff Building, offering diners a taste of memorable dishes from Guadalajara, the capital city of Jalisco, Mexico.
The restaurant is a partnership between Patricia Barrera-Kerhin, a 20-year industry veteran with roots in Guadalajara, Mexico, her husband Richard Kerhin, owner of the neighboring Aperitivo, and building owner Kendall Breunig.
A peek inside
With an aesthetic that straddles the rustic industrial look that pervades the Pritzlaff and welcoming touches like greenery-drenched modern chandeliers, floral and architectural art.
Meanwhile, the front window seats showcase pots of the restaurant’s namesake gardenias. These fragrant white flowers that grew prolifically in the gardens behind Barrerra-Kerhin’s home in a small town near Guadalajara and remain her favorite flower.
Las Gardenias also showcases a south-facing patio perfect for lazy summer days with margaritas and plates of delicious Mexican fare.
At the bar
The bar at Las Gardenias features a curated selection of Mexican-made wine and beer along with tequilas, mezcals and lesser-known Mexican spirits like sotols and raicillas. There is also a lovely selection of Mexican liqueurs including Ancho Reyes (chile liqueur), Pajarote Ponche in various flavors including tamarind, grapefruit/rosemary and clove/cardamom.
Xtabentún (anise and fermented honey) is incorporated into the refreshing namesake cucumber cocktail, La Gardenia ($14); and Nixta (corn liqueur), which is incorporated into a low-abv cocktail called The Elote ($14), which calls up flavors of fresh sweet corn and cacao nibs.
Additional cocktails include variations on margaritas, including two that are THC-infused, along with selections like the Doctor Pimienta (Dr. Pepper) with Fernet, Ponche Tamarindo, Cantera Negra Cafe and Coke; and Sueno de Jamaica with gin, Pajarote Grapefruit & Rosemary, hibiscus syrup and lime.
On the menu
On the menu guests will find a delightful collection of recipes, many of which are derived from Barrera-Kerhin’s family recipes.
There is made-to-order guacamole ($14) and salsa made traditionally with a molcajete ($6). Both are served with freshly fried tortilla chips…