38 | JULY 27 • 2023 

in a community of people that are 
well-traveled and worldly,
” Sklar, 37, 
of Birmingham, says. “It’s important 
to keep up with the times.
”
The glass enclosure, in particular, 
Sklar explains, is “more sophisticated 
and grown up” — a nod to MEX’s 
growth over its past decade in opera-
tion. “The actual building is the same, 
but the entire interior of the building 
isn’t as recognizable.
”

NEW LOOK, NEW TASTE
Avid MEX-goers will notice a reimag-
ined menu. While some Mexican-
inspired classics remain, such as steak, 
chicken and shrimp fajitas, many of 
the dishes have been elevated.
Now, customers can enjoy branzi-
no, chorizo empanadas, duck-carnitas 
tacos and vegan corn-coconut tama-
les, among several other new choices.
The revamped beverage program 
also includes fresh-pressed lemon, 
lime, orange juice and ginger to be 
mixed into signature cocktails such 
as frozen or on-the-rocks margaritas, 
mojitos and martinis.
MEX’s new layout includes 220 
seats, with 100 in the main dining 

room, up to 40 at the bar and up to 
30 on the patio. The upstairs area 
features a multi-use interchangeable 
space that can be used for private 
events that can accommodate any-
where from 35 to 45 guests.
“When we did the remodel, some-
thing that was important was making 
sure that there were plenty of places 
to host private events,
” Sklar explains.

A COMMUNITY STAPLE
Peas and Carrots Hospitality, which 
also owns and operates Social Kitchen 
+ Bar, Beau’s Grillery, Como’s and 
The Common Grill, had changes in 
mind for Mex for a long time. Now, 
Sklar is excited to see them imple-
mented and enjoyed by the commu-
nity.
“We’re fortunate that MEX has 
always been a beloved restaurant in 
the area,
” Sklar explains. “The old 
concept was doing very well, but the 
remodel will offer a much bigger 
‘wow’ factor.
”
Located close to the Jewish 
Federation of Metropolitan Detroit, 
an organization Sklar supports, MEX 
is a hotspot amongst the Jewish com-

DINING GUIDE

continued from page 36

The new dining room 
features an elevated, 
warm design and can 
accommodate groups 
of all sizes.

Avocado Toast with 
cheese, salsa macha, 
torn herbs, lime and 
onion

continued on page 40

