Austin and the village of Bacalar in Southeastern Mexico share a similar ethos — that life revolves around the lake. Overlooking Town Lake, the new upscale Mexican restaurant Bacalar brings the tastes of one famous lake to another, with chef Gabe Erales at the helm.
The restaurant has opened at 44 East Ave. #100, after years of preparation and following controversy surrounding the chef's departure from his last role, at Comedor. A walk-up taco window called Tómalo Taquería is planned for the fall.
Food & Drink
Bacalar is all about duality, from the two lakes that inspired and accompany the food to an especially close collaboration between the chef and real estate and design firm Urbanspace on the interiors.
The menu features globally influenced dishes from the Yucatan region, including Castacan Tacos with pork belly; Squash & Chaya Tamal; and a chef's daily steak cut.
The menu balances on the concept of "comida milpera," or food system interdependence between farmers, suppliers, and chefs, according to the restaurant.
Erales explains, "'La milpa' is a twofold, parallel concept — the 'milpa' being essentially a pre-Hispanic farming system, where you planted complementary vegetables and fruit next to each other, and the byproduct of one is the input of another. [It] allowed people throughout Mexico to have a very flourished farming system with not a lot of water or rich soil. But in parallel to that, it was also thought of as a socio-cultural relationship system."
The restaurant hopes to embody that spirit on the menu, which places special emphasis on food and drink pairings. (Surely executive pastry chef Natalie Gazaui also has something up her sleeve, although the desserts were not explained in detail.)
Bar manager Dragan Milivojevic says he designed the cocktail menu to "follow the kitchen," and Erales points out that some hard-to-find flavors from the Yucatán Peninsula go great in drinks — for instance, cooking pastes called "recados." One of Milivojevic's special flavors comes in the form of a house-made Orgeat syrup derived from mamey sapote, a tropical fruit that many say tastes like sweet potato or pumpkin.
One specific restaurant-bar pairing complements fried octopus aguachile with a corn-infused agave spirit martini. In this pairing, the martini stands in for the more common choice of a corn chip. This also creates another outlet for corn use, as Bacalar purchases surplus grains not grown commercially, in order to support the communities keeping those heirloom varieties alive.
Bacalar also plans to offer weekly pairings of different mezcals with dishes from the kitchen. Milivojevic hopes that the bar will one day have the biggest mezcal program in Texas, and will introduce new people to the spirit.
Design
Bacalar's interior design also aims for a careful balance that is neither too rustic nor too modern.
The team at Urbansapce — which manages famous buildings like The Independent, Seaholm Residences, and Brazos Lofts — points out the importance of the ground-floor location for the restaurant, and aligns itself with a longterm push to make downtown a residential destination as well as a business hub.
Urbanspace principal and interior designer for Bacalar, Merrill Alley, who introduced CEO Kevin Burns to Erales for the collaboration, says the team hopes the restaurant will be an amenity for people living in the residential spaces above at 44 East Ave (both the building's name and address).
Context
Bacalar has been a long time coming for the chef-owner. Erales, who won Top Chef in July 2021, saw his celebration cut short by a very public break with Comedor. His official statement from July of 2021 summarized the situation as follows:
"I am eternally grateful for the opportunity to be a part of Top Chef; however, I must continue to acknowledge my mistakes including the termination from my former job. To clarify, unbeknownst to my wife, I had a consensual relationship with a co-worker and later reduced her work hours, which in combination was a poor judgment call and led to my termination after I filmed Top Chef. ... My personal growth will be a perpetual apology in seeking forgiveness."
A statement by chef Philip Speer, who still helms Comdedor, echoes the story with the addition that the termination came from “repeated violations of our policies and for behavior in conflict with our values.”
Erales had announced his plans for Bacalar after departing Comedor, but before his Top Chef win, which brought major attention to past events.
He declined to comment further for CultureMap.
Bacalar is now open 5-10 pm Sunday-Wednesday, 5-11 pm Thursday-Saturday, and weekend brunch is coming soon, according to the website.
