FoodieWannaBe
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FoodieWannaBe's Stats
 
  • Review Count
    2
  • Helpfulness Votes
    0
  • First Review
    January 2, 2015
  • Last Review
    April 6, 2015
  • Featured Reviews
    0
  • Average Rating
    4.5
 
 
FoodieWannaBe's Reviews
 
The menus at Tamayo offer a modern interpretation of authentic Mexican food with recipes created by critically acclaimed Chef/Owner Richard Sandoval at his Maya Restaurant in New York City. Our warm décor is spectacular with amber & coral colored walls featuring exquisite artwork that includes silver encrusted toucans, silver and volcanic rock guacamole bowls & Mayan masks to keep a watchful eye over the restaurant. Tamayo is truly a unique dining experience for intimate business luncheons, dinners, social events and large celebrations as well.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Still well worth visiting; yet it has a few flaws
OpenTable Diner Since
Dined on 4/04/2015
 2005
Dined on 4/04/2015
 2005
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"We've been here twice in the last two weeks. Once was mid-week (dinner) and once on the weekend (dinner). Both times we sat on the upstairs patio. This place can be quite loud. We were next to a large party of young people who were doing flights of tequila. It was quite loud after a few flights. They weren't doing anything but having fun, but the tables are very close together (also the table we were seated out really shouldn't be there - all guests and all servers had to pass by us to get to anywhere else so we felt in the way the entire time). Come to think of it, this is the second time we've been seated very close to a large and gregarious party at Tamayo. I might suggest that management consider providing more space for other patrons when seating large parties. My husband and I are very easy-going (really!) but when you can't hear each other, it does take the fun down a notch.
The service has always been very, very good here. They work really hard and have a great attitude.
The food is generally outstanding (during the week it did seem like my meal had been under the warmer a bit longer than I would have liked, but the flavors were so good that I didn't want to send it back); we are nuts about the bacon guacamole, and at both outings everyone practically licked their plates clean. As an aside, I bought the cookbook a few months ago and it's also wonderful.
I could stand a larger beer and wine menu, but what they do have is pretty decent. And of course there are a million types of tequila for you margarita etc. lovers.
If you want to sit along the railing or window, etc., be sure request it when making your reservation. We had a reservation but the table was in about the worst place in the restaurant. It was a busy Saturday night, and for all I know I grabbed the last slot open for a reservation, but we were still a bit pouty.
All in all, we will surely be back again soon. The view from the patio at sunset is beautiful!"
Dined on 4/04/2015
 2005
Special Features: neighborhood gem, great for brunch, scenic view, vibrant bar scene, great for outdoor dining, fit for foodies
0points
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Table 6 is a classic American bistro, offering a warm and inviting atmosphere. Chef Carrie Shores prepares succulent dishes, delivered with elegant style and complimented with a dynamic wine list, created by General Manager/Sommelier Aaron Foreman, which represents most of the flourishing wine districts from all over the world. We accept a limited number of reservations in order to provide ample room for walk-in guests. If your desired reservation time is not available we will likely be able to accommodate your party on a walk-in basis. Please visit us at the restaurant or call us at 303-831-8800. <br /> <br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Another outstanding meal
OpenTable Diner Since
Dined on 12/30/2014
 2005
Dined on 12/30/2014
 2005
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
4 / 3
Energetic
"We first discovered Table 6 when we popped in for a drink and appetizer before having dinner at another place nearby (last summer). We almost cancelled our reservation based on the app. We came back for brunch this fall and were wowed even more (sorry - menu changes so I can't tell you what we had, but trust me, ya wanna go). So we couldn't wait to meet friends there for dinner on the 30th of December. it was five below outside, and we were seated at a table right near the front door. We thought it would be horribly cold, but after about ten minutes we were warm enough to take off our coats and were comfy the rest of the night.
Our server (Nicole) was friendly, knowledgable, and enthusiastic. We agreed that she was talented enough to make leftover fried eel sound good. But she was also spot on with her descriptions and her recommendations. We split the brussels sprouts, sausage plate, and the bone marrow for apps (there were six of us). The sausage was fine, but it's sausage (although I loved the smokey cheese balls). The sprouts and the bone marrow were fabulous and we all but licked the plates.
For dinner we ordered Barramundi (snarfed it right down), Risotto (intentionally not al dente - pronounced very good and "I would definitely get it again"), Lamb Burnt Ends (outstanding, tender, moist, perfectly paired with it's sides), and Duck Confit (she ate it too quickly for me to get her thoughts).
Because everything was so perfectly presented, seasoned, and paired, we figured we should just keep going and split the milk chocolate beignets and (I think) cinnamon doughnuts with ice cream (we can't remember the flavor). The beignets were very, very good (and I'm not a fan of milk chocolate). The doughnuts were also very good (but we agreed not as good). Nothing was left on the plates.
The beer selection was adequate, as were our wine options.
All in all, an almost perfect night. We will most definitely be back again soon. So should you!"
Dined on 12/30/2014
 2005
Special Features: neighborhood gem, great for brunch, fit for foodies
0points
0of 0voted this as helpful.