40 | JULY 27 • 2023
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munity and is a popular choice
for after-work food and drinks.
“This type of cuisine lends
itself well to happy hour,
” Sklar
describes.
With the expansion of the
bar area, Sklar says that happy
hour, which began July 24, has
become much more comfort-
able and easier. “Guests can look
at each other now,
” he explains.
“Before, it was a little bit darker
and smaller [in this area].
”
Sklar says that in addition to a
new look and new menu choic-
es, guests can expect an overall
increase in the quality of food
with locally sourced ingredients,
many of which are organic.
Reservations for MEX’s main
dining room can be made
through Resy and the restaurant
is initially open for dinner seven
days a week. Lunch and a week-
end brunch service will soon
follow.
“We were a young company
when MEX launched and, as
with all restaurants, we grow
— and grow up — over time,
”
Sklar says. “Our hospitality
group has evolved, and we are
heavily focused on elevating our
concepts to evolve and meet the
expectations and needs of our
guests.
”
OUR COMMUNITY
Zack Sklar, corporate executive chef and
owner of Peas and Carrots Hospitality.
where breakfast and lunch become an extraordinary culinary
experience. Savor the rich flavors of our signature dishes, from the
tantalizing Shakshuka to the mouthwatering Power Bowl. With
an abundance of choices, we invite you to embark on a culinary
journey that delights your senses and nourishes your soul.
INDULGE YOUR TA STE BUDS AT SOUL CA FE,
Sunday-Friday
9am to 3pm
5586 Drake Rd.
West Bloomfield, MI 48322
Series
SA
TURDAYS 7:30 -10:30 PM
FISHBONESUSA.COM
Patio
Open!
s