J by José Andrés in Ciudad de México

🕗 opening times

comments 5

• 

  Sabrina Scholkowski

  :: 19 May 2018 20:11:32

  The food here is not good, it's very tasteless, flavor is missing in many dishes we tried. And it's a bit disappointing as the spanish flavor is not in the dishes.... the margarita is okay but would not come back even if someone paid me for it. Should improve on flavor and also entrees are ridiculously small.

• 

  jose Angel Ruggiero Moreno

  :: 18 April 2018 00:53:33

  The food is horrible (and I mean really bad), the place is nothing outstanding and the service is average. DO NOT go to this restaurant, there are a lot of better options in Mexico City.

• 

  Mauri Ochoa

  :: 27 March 2018 21:51:31

  I came to J by José Andrés since it was the only brunch that I apparently had missed in the City. I got more than excited when the hostess let me know that the specialty was paella. Mimosas + paella, what could go wrong? Nothing did, actually. I just think service could have been a little more efficient. There were not that many booked tables and the waiter disappeared for considerable periods. Paellas were wonderful. Prosciutto and cheeses were great quality as well, but MY GOD the desserts. Hands down I do think JbyJA takes the crown on brunch desserts. Everything was wonderful. Bottomless brunch is around 1300MXN per person, and I do think it's worth it if you're planning on drinking and stuffing yourself til paella collapse.

• 

  Patrick Larvie

  :: 21 March 2018 22:28:07

  Comida buena, no excelente. Coqueteles buenos. Lo imperdonable: la noche que fui, había un solo mesero para un restaurante con 60 lugares. El servicio sufrió, como era de esperar. La culpa es de los gerentes.

• es

  Eugenio Caballito

  :: 07 December 2017 19:23:22

  Francamente por todo lo que me habían platicado esperaba mucho más de ese lugar, especialmente en el sentido culinario, por eso le pongo solo 3 estrellas. Servir comida en forma de una serie de tapas ya es algo que hace todo el mundo, pero en este caso ni los sabores, ni la presentación no merecen mucha mención. Lo único que mencionaré es la "tortilla de papa" con huevo crudo "cocinado a 60 grados". Hacer fusión es bueno, pero también es bueno partir de algo tradicional. Debo decir que estaba más feliz en cualquier taberna en España comiendo las tapas de verdad y pagando 10 euros que comiendo estos experimentos rebuscados y pagando 100. Ademas cabe agregar que la selección de vinos es escueta y no corresponde a ese nivel de restaurante.