Damon’s Liked Places

Damon Sununtnasuk: Right next to the angel with views of the embarcadero and lake. Perfect for a michelada and watching the sunset.

Damon Sununtnasuk: Super hip vibe. Creative cocktails.

Damon Sununtnasuk: Good terrace. Interesting vibe

Damon Sununtnasuk: Nice garden. Lots of vendors - fish tacos were great. Also offers artisinal beers.

Damon Sununtnasuk: Nearly every cocktail contains champagne. Super slow service but the atmosphere is cool. The jamón and manchego cheese platters were great for sharing

Damon Sununtnasuk: Some of the best wings in town. Get the Red Hot Chili sauce, not "buffalo" if you want a traditional buffalo flavor

Damon Sununtnasuk: Apolo pizza is the best! The suicide wings were huge and surprisingly good for BBQ

Damon Sununtnasuk: Excellent service and cool vibe. Tapas and small plates. The gambas y ajo was great

Damon Sununtnasuk: Cheap and fresh. They also have rotisserie chicken out front

Damon Sununtnasuk: Good martini and the bruchetta starter was nice (4 varieties)

Damon Sununtnasuk: Cool vibe and building. Tostadas de atún We're great. Duck was good too. Mac and cheese was recommended

Damon Sununtnasuk: Not as scary as everyone says. No different than Mercado Merced or Sonora. Many more bootleg CDs and DVDs than the average market. Loved the michiladas and chicharron preparado options!

Damon Sununtnasuk: Best chicharron in town!!

Damon Sununtnasuk: Cool hotel bar but closes a bit early

Damon Sununtnasuk: They weigh the espresso... I guess that's a good sign?

Damon Sununtnasuk: Easily the most hipster place in Mexico City. Thai food and local artisinal beers

Damon Sununtnasuk: Excellent food of high quality. The tostadas de atún are the best in Mexico City (better than Contramar), and all main dishes are great (chicken pastor, and fish with Chile and lime are recommended)

Damon Sununtnasuk: Super "locals only" spot with delicious home-cooked style meals and ample portions. Try the seafood chowder, ricotta chicken, and meat or seafood mixed sampler. Tres leches and rum flan for dessert