Javier's Gourmet Mexicano sets out to introduce Dallas diners to Mexico City cuisine rather than Tex-Mex staples, in a dining room that pairs formal service with a menu built for lingering. A lounge and cigar bar operates alongside the main room, giving the restaurant a separate space for drinks before or after a meal.
The menu runs through tenderloin and seafood: the Filete Cantinflas is a tenderloin filet stuffed with Chihuahua cheese and topped with mulato chile sauce, while Cordoniz a la Talla is charbroiled quail marinated in chile ancho and garlic. Red snapper appears prepared several ways, including a Mojo de Ajo version in garlic-lemon sauce. Cheese Panela is grilled tableside with chorizo, and garlic shrimp and guacamole are standard starters.
Regulars keep coming back for the Filete Cantinflas, the margaritas, and the green sauce, and the restaurant has built a reputation among diners as a long-running Dallas institution for Mexican fine dining.
The menu runs through tenderloin and seafood: the Filete Cantinflas is a tenderloin filet stuffed with Chihuahua cheese and topped with mulato chile sauce, while Cordoniz a la Talla is charbroiled quail marinated in chile ancho and garlic. Red snapper appears prepared several ways, including a Mojo de Ajo version in garlic-lemon sauce. Cheese Panela is grilled tableside with chorizo, and garlic shrimp and guacamole are standard starters.
Regulars keep coming back for the Filete Cantinflas, the margaritas, and the green sauce, and the restaurant has built a reputation among diners as a long-running Dallas institution for Mexican fine dining.