Urban Eatery

How was everyone’s weekends? I see a lot of races, weekend vacations and sunshine on the blogosphere. Love it!

I worked on Saturday, thought I was going to study after, but ended up going to La Urbana for a weekend happy hour and early dinner.

This month old restaurant on Divisidero St. is bringing creative cocktails, sophisticated cantina-style Mexican food and cutting-edge design.

The thing that usually makes me really excited about going to restaurants is eating. However, I LOVED the architecture at La Urbana! Check out their bar, it reminded me of the painted slats in Puerto Rico. The picture does not quite capture the vibrancy of the paint but I was really impressed when I walked in.


What sets this restaurant apart from others is their huge selection of Mezcal. Their bar had maybe 2-3 pages of different innovative cocktails created by their bar manager, who was also our bartender for the day!

I ordered ‘The Mexican Dude’, which was a combination of horchata, vodka and something else that I can not remember or find on their online menu. I love Horchata, but never had it as an alcoholic drink before. Most will see this as a good thing, but it was so strong that I felt like I was taking a shot every time I took a sip. Ha!

They even have a freakin’ tree planted in the middle of the restaurant. The old space use to be a hydroponics store; I am assuming that it is the last remnant of Planet Earth. It would be so cool to eat at that table with a friend.


Last picture of an awesome thing is this beautiful lady stamped almost everywhere. I fell in love with her and kind of want her on my wall.


When it was dinner time, we moved from the bar to an actual table. Taylor is pretty much one of the coolest people ever, I want you to meet her. She sipped on a sangria, but that Manhattan is not mine. I might get booed for saying this but it is the hardest drink to finish, I have a bad taste in my mind just thinking about it. Thinking back it makes me sad because I will never be classy enough to smoke cigars and drink Manhattans.


The chefs brought out complimentary vegan Chicharr´on de Arroz; rice cracker, chipotle salt and guacamole. It could of had a little more flavor, but it was a nice opening palate cleanser and had me ready to devour everything.   


This masterpiece pictured below is the Queso a la Plancha: manchego and smoked salsa. You know the crispy part of cheese that gets burnt when you make quesadillas or something similar? Well the whole wrapping is the burnt cheese. I was sold when the waitress explained it to us and the dish was fantastic. Everything about it, from the sauce to the 1000 calorie per-piece pieces of burnt cheese. Amazing.


This Carne Asada confused me a little because carne asada is usually made with flank/flap/skirt steaks. Instead it was rib eye, fingerling potatoes, chili arbor and garlic creme. They served mini tortillas and I loved the flavor and everything about this.


Last is the Costilla de Res; braised short ribs, pasillas, sesame seeds, purple yams. I ordered this because I love yams but was really excited after finishing the plate. The ribs were so tender and I loved the aji that was on it. Tasted perfectly with mash potatoes, if you ask me. I’m getting cravings just looking at the picture.



One last mention of their logo, I love this girl.


This would of been a perfect meal but we were so hungry after we had to order a pizza while watching World War Z at night. Great place for drinks though, their menu was crazy.

I have been eating out SO MUCH these past few months that we made a promise to only eat at home this week. We went to the Farmer’s Market on Sunday morning and picked up cheap, organic produce and some essentials from Trader Joe’s. I’m thinking Jalapeno Green Beans, Kale Chips and a broccoli recipe for Wednesday. We were so excited with our shopping and might of got Chipotle on the way home. The week does not start until Monday anyways. 🙂


Do you care about the ambiance as much as the food at restaurants? What’s your favorite fall produce to buy? I saw a bunch of squash but have not made the plunge yet.