Etérea Mezcal & Tequila Cocktail Bar Opening
Exciting to celebrate several fun events in one night – the opening of Etére. This is a new tequila and mezcal cocktail bar with indoor and outdoor seating.
Etérea is led by the award-winning Amor y Amargo’s Master Mixologist Sother Teague. It serves plant-based Mexican fare by Executive Chef Xila Caudillo, a vegan chef.
Etérea Coctelería y Cocina is part of Overthrow Hospitality. This is a mission-driven, plant-based restaurant and bar group by Ravi DeRossi.
This Mezcal & Tequila cocktail bar’s name means “ethereal” in Spanish. At the helm is Master Mixologist Sother Teague. Teague also helms Amor y Amargo, an award-winning bar that pushes the envelope on bitters-focused, spirit-forward cocktails, now celebrating its 10th anniversary.
Robert Simonson Author, author Mezcal and Tequila
Interior
Overseeing the kitchen is Chef Xila, whogrew up in a proud Mexican-American family in Southern California.
In her small plates, she reinterprets the cuisines she grew up with. This includes Mexican and Tex-Mex. Her flavors are bold and salute many of Mexico’s regional cuisines, including Oaxacan.
Chef Xila’s dishes were developed to complement Teague’s tequila and mezcal cocktails, as well as when sipping these noble spirits neat, with many designed to be casually eaten by hand.
“Many of my recipes rework dishes that I have enjoyed throughout my life, starting with growing up in Southern California,” says Caudillo. “My Aciento Taco reimagines a dish traditionally made with fried pork rinds and my Corn Rib Elote salutes this classic Mexican street food of corn on the cob.
Mexican cuisine is the second most popular ethnic food in the U.S., so offering my version of it helps make plant-based accessible and appealing to mainstream diners, in addition to vegans.”
Etérea Tequila Cocktail Bar: Sother Teague and Robert Stevenson
It was a fabulous evening of mezcal and tequila based cocktails and fresh Mexican cuisine.
