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

