DINING GUIDE

L

ongtime customers of MEX will find the renovated restaurant 
both familiar and new.
After being closed for eight months to undergo an interior 
and exterior refurbishment, the Bloomfield Hills restaurant recently 
reopened its doors with a fresh look and elevated menu.
The extensive multimillion-dollar remodel of the Peas and 
Carrots Hospitality restaurant on the southeast corner of Maple and 
Telegraph Roads saw MEX completely gutted and revamped.
MEX’s nearly 7,000-square-foot space was transformed with the 
help of Maryland-based design firm Streetsense into a refined atmo-
sphere with warm earth tones, natural wood floors and contempo-
rary lighting fixtures, plus an expanded bar area with a floor-to-ceil-
ing glass enclosure.
“Every eight or 10 years, we try to elevate and modernize all of 
our restaurants,
” explains Zack Sklar, corporate executive chef and 
owner of Peas and Carrots Hospitality.
MEX, having enjoyed a decade in business in a busy area that 
sees some 75,000 cars pass by daily, was ready for a change. “We live 

After eight months of renovation, 
the Bloomfield Hills restaurant is 
back in operation.

MEX Reopens 
with New Look 
and New Menu

continued on page 38

ASHLEY ZLATOPOLSKY CONTRIBUTING WRITER

36 | JULY 27 • 2023 

Branzino with guajillo 
adobo, marinated 
cabbage, cucumber salsa, 
corn tortillas

PHOTOS COURTESY OF MEX

