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August 7, 2023

Photo recap: Puerta Unpretentious Preview dinner

1957 Hospitality’s newest concept focuses on agave, Mexican cuisine, and good vibes

by TM Petaccia

Ryan Hart, director of concept development for 1957 Hospitality, and Puerta head mixologist Micah Yarbrough toast the patrons at Friday’s Unpretentious preview dinner. TM Petaccia/UP

A soldout house spent Friday evening enjoying 1957 Hospitality’s newest concept, Puerta — an agave bar and restaurant featuring cuisine inspired by Mexico’s varied regions. Located at 7th and Caldwell in the spot of the former The Stanley, Puerta is 1957’s third concept on that corner, neighboring The Crunkelton and Rosemont Market and Wine Bar. In addition, to enjoying the evening’s food and drink, attendees learned about how the concept for Puerta came about from 1957’s director of concept development, Ryan Hart, as well as got to know the history of Puerta’s executive team, executive chef RJ Corley, general manager Phi Hoang, and lead mixologist Micah Yarbrough. Attendees also got insights into the design of the restaurant/bar from Christen Taylor Sullivan and Kelen Taylor Bunner of the interior design firm Taylor Made.

Here are some of the highlights of the evening. Puerta will have a soft opening to the public Wednesday, August 9, with its official opening Friday, August 11.

We’re lining up our next series of UP dinners. Paid subscribers always get advance access to seats, which often sell out before general public tickets would go on sale. Always be sure you are first in line. Be an Unpretentious Palate subscriber.

The evening’s menu, a sampling of the full menu available when the restaurant officially opens this week. TM Petaccia/UP

A frozen hibiscus margarita welcomed the guests. TM Petaccia/UP

Welcome table nibbles of Puerta tostadas with guacamole and pico de gallo, plus classic red and green salsas. TM Petaccia/UP

Caesar Salad with uni. TM Petaccia/UP

Table pour of Sopa de Lima, an intense Mexican chicken soup featuring house bouillon and chilies. TM Petaccia/UP

UP editor Kristen Wile chats with Ryan Hart about the origins of the Puerta concept. TM Petaccia/UP

Chicken Tinga empanada served with chipotle crema. TM Petaccia/UP

Two of the evening’s taco choices were lengua (braised beef tongue), top, and rock shrimp. TM Petaccia/UP

Mextlapique – fish cooked in corn husks. TM Petaccia/UP

Chipotle short rib. TM Petaccia/UP

A shared toast of tequila with red and green chili chasers. TM Petaccia/UP

Dessert: churros with dulce de leche and spiced chocolate sauces. TM Petaccia/UP

As part of the UP preview experience, patrons are asked to complete a survey which is used by the restaurant to make any necessary tweaks before opening to the public. TM Petaccia/UP

In addition to the main dining room, the back of Puerta has a relaxed lounge which will be open for late-night service and can be booked for custom tastings. TM Petaccia/UP

The Puerta team after an excellent service. TM Petaccia/UP


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