Socialito (已結業)

I went to Socialito once before. I sat in the al fresco dining area and had tacos and beer. It was my understanding that behind the al fresco dining area was a formal dining area with more than just tacos: gorditas, tostadas, black mole, spiny lobster and avocado crudo... but actually no.This was Saturday at 8:00pm. Surely if they are serving their regular menu it's then? I swear, I was inside the formal dining area, not out front, but the menu we were given had none of the options you will read

We tried the $328 set dinner for Restaurant Week, which consisted of 2 starters, a main, a side, a dessert and a tea/coffe. Which is actually pretty reasonable for LKF. We were pretty hungry when we got there at 6:30pm so we thought we could start with a drink and some snacks for happy hour. Happy hour only exists for the taqueria so we went back outside and ordered a drink (30% off), the pulled pork sopes, and the mushroom truffle tacos from the happy hour menu. The kid waiter that took our ord

年初我第一次到Socialito吃飯，覺得各款墨西哥菜式味道很不錯，最近餐廳推出全新的夏日菜單，所以我再次來訪試試。夏日菜式的味道較清新易入口，有多款冰凍醒胃的沙律或前菜選擇。各款拉丁美洲風格的菜式味道都帶有點甜，酸和辣，配搭很消暑。另外, 香港今年終於放寬了對美國帶骨牛肉的十年限制, 准許三十個月以下的美國帶骨牛肉入口, Socialito現在也開始供應美國帶骨牛肉。這次對Socialito全部的菜式都很滿意，有時間的話我會再來吃飯!When I first visited Socialito at the beginning of the year, I was immediately impressed by the restaurant's understated, stylish surroundings as well as the creative and satisfying Mexican cuisine. The recent introduction of a new summer menu has brought me back to this restaura

有幸收到公關的邀請，來到位於雲咸街的食店試食，此店其實集Casual Fine Dining及Clubbing於一身，本人是老餅一名，當然不會跟大家推介什麼夜生活的東西了，但吃的，就會盡力如實的告之。說回公關背後的這集團，繼數所大熱店Lily & Bloom，就開了這所主力做墨西哥菜的店子，除此之外，為了涉獵更多層面的顧客，大廚William Otis也做了一系列美州風格的菜式，而我們是夜要試的，就是它們為了迎接夏天而創出的新菜單。未吃東西，吃西餐都會先來幾杯酒，Happy Hour一番，店家是夜就全場弄了一個估紅白酒地區及品種的比賽，本人十分之水皮，先不計嬴輸，單單是要本人估地區，本人真的是填不出答案，所以Blind Tasting真的很難。都是談回吃是會比較好一點，是夜先來數道頭盤小吃，墨西哥人喜歡吃牛油果，這一道每件Bite-Size的烘餅小吃Panamanian Tuna Tostaditas，其實就是用了南美人愛吃的Tortilla，面層的餡用上牛油果漿，混入椰汁及墨西哥人的茴香沙沙汁來調味，再加入吞拿魚蓉，整體的感覺很夏天。而且更難得的是每種食材混和之後，不會一方蓋過了另一

When a restaurant called Socialito took the place of Privé on Wyndham Street, my friends and I all got curious about it. Run by Buzz Concepts (proprietors of Lily & Bloom and Volar), Socialito is a new restaurant to join the Mexican food trend - the popularity of Chicha, Taco Chaca and Brickhouse shows that Hong Kongers' love for Latin American food is still going strong!There are three faces to this Mexican eatery. Outside is an alfresco taquería, where you can grab a large piece of taco to go

So the other day my friend and I wanted to try out something different other than the usual pasta or fish and chips for lunch. We headed over to Socialito for a late lunch around 3pm, and chose to be seated at the casual high tables at their taqueria where we enjoyed the early afternoon sunlight. Food was served after a quick 10 minute wait, first came the market fish tacos which I absolutely loved (I’m definitely going back for this!) By first sight, it looked like a boring fish with tartar sa

One night, me and my girlfriends wanted to try something new. We’d heard about Socialito and decided to go for dinner on a Friday night after work. Since it was just the 3 of us, we didn’t need to make reservations as we were told only large groups of 6 were required to reserve a table. At first we were puzzled how to enter the restaurant as there was a diner outside but then we peeped through the kitchen style door and saw the restaurant. The interior had a warm, wooden feel and dim lights whic

Last night the SO and I decided to have Mexican..we were on the way to Brickhouse when we impulsively decided to try Socialito instead, as friends had given us rave reviews of the place. Socialito is actually 2 restaurants in 1 -- an casual counter-top taqueria on the street-front, and a more fancy formal dining area indoors -- with different menus. We went for the casual tacos on the store front. I ordered the duck carnitas taco ($75) while the SO ordered the vegetarian corn tamales ($95). We a

My friend and I decided to try the front area of Socialito. I started with their margarita and asked for it to be served on the rocks instead of frozen which they were happy to do and it was a good version. We ordered the beef tacos, pork tostada, chorizo quesadilla, salsa and chips with side order of guacamole. None of the food had any spicy kick so we asked for some jalapenos which we were charged for but was actually just a mild green pepper. We got the feeling the staff didn't even know

Was excited to try this new Mexican joint after reading about it in several magazines. There's a main dining room (which is supposedly very posh according to media pictures) and an alfresco area. During lunch time, the main dining room is closed so we ate in the alfresco area. The lunch menu is limited and you mark on a piece of paper what you'll like to eat and give it to the server. No service charge but they 'encourage' tipping.We had:Chorizo quesadilla Mushroom quesadillaSoft drinkCocon

Socilaito has an open kitchen with a few seats at the bar looking into the kitchen inaddition to the main dining area. The restaurant is right opposite the LKF hotel where most of the famous clubs/bars are located. It serves a blend of modern and traditional Mexican cuisine and a wide range of cocktails. Cuisine: Mexican Food rating: 2/10*Service: 4/10 Ambiance: 5/10Price: HK$140pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to

Happy birthday, WB. Stay forever W. Lots of mexican restos popped up recently. I'm not a super big fan of mexican fare because of the heat and spice but having it once in a while is alright. Not sure why it's so expensive though. The ingredients used are pretty basic. Environment:We occupied a long table in a dimly lit corner of the restaurant. There is a sense of mystery about the place. The outside is almost like a fast food area where people can grab a bite and a drink without having to sit

I had no idea this place opened a month or two ago, Got lucky and stumbled upon it last week. In general, Mexican in HK is poor. I think sourcing quality ingredients is usually the issue... or maybe it is just my particular favorite style (more California than Tex Mex or very traditional/authentic). Or maybe it is the local cooks who simply don't understand what it takes to balance all of the flavors/textures/temperatures.Anyways, I am not a fan of Agave, Carumba, Coyote, Tequila, Mr Taco Tr

After a nice dinner inside on Monday I was back on Tuesday to dive into some taco's outside. Both days left me feeling impressed and I look forward to going back, to either the inside or outside. And, as a Southern Californian I am extremely happy to have found the best fish taco in HK.The food inside is very very good. It is fine dining Mexican food (almost feels weird to type that) at it's best. You can tell there is a lot of care put into each dish, visually and through taste. My favorites we