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New chef, sort-of-new look at Xochitl

New owners of the Society Hill Mexican restaurant have installed an El Vez veteran in the kitchen.

Xochitl on Head House Square changed hands over the summer, and it's newly back after a four-day shutdown, during which the dining room was painted and the kitchen was gutted. The downstairs lounge is being brightened and converted into a dining room. New table tops and bar stools are on the way.

More noticeable from new owners Peter Leontaras and Dimitri Pappas of Xochitl are personnel changes, starting with Adam Solomon (Kokopelli, Twenty21, World Fusion) as general manager.

Gabriel Montalvo, who spent four-plus years in the Starr organization, including time as sous chef at El Vez, is now executive chef. Highlights are three varieties of of tacos, tamales, and a house-specialty fried chicken (pollo frito) that takes three days to prep: brined, steamed, air-dried, refrigerated, dusted with various flours.

Menu is here.