i straight-up love this place. i liked it during its second incarnation (when it had tacos), and it's just as good now. the waitress that we've had the past two visits is a total sweetheart and the food has delivered both times. no complaints--except i'd like to see more people dining there. skip de cero, this place probably has what you want.
Review Source:Like many in the neighborhood, I was sad when Fonda Del Mar closed and hopeful that this would be a good replacement. Â The decor is identical, down to the loteria paintings on the walls, and the menu is very similar, but the food quality just isn't there.
For starters, the guacamole was an unappealing brown color, and was watery and flavorless. Â The chips weren't fresh. Â The zucchini blossoms in the quesadilla were canned, even though they are in season now. Â The tamale was dry and the chicken filling tough and stringy. Â We did tell the server about these issues and they took the guacamole and tamale off our bill, which was nice. Â The service was good but food was not.
A couple items were ok: Â the ceviche, and the mango salad with jicama. Â Overall though, I was disappointed and while it wasn't a terrible experience, there are better places in the neighborhood.
Went in to order out from Don Diablo last night and was surprised to see it near-empty. Â Perhaps because of Lolla. Â The owner told me they were quite busy LAST Sunday night. Â Yes, this great little resto is on a challenging stretch in Logan Square, but they've got history and chef chops thanks to previous exposure to Chef Bayless. Â Everything was terrifically fresh and perfectly spiced; we had ceviche, fish tacos and a braised rib dish in a luxurious red chile sauce. Â They threw in a slice of something called "chocolate pie" that was so-so (more like a soft fruit cake), but I know for a FACT that they also have a fabulous chocolate pecan pie that occasionally graces the menu (from the Fonda days) that I can attest, is heaven (as is the Tres Leches Cake). Â Prices are a bit friendlier this time around and the staff is earnest and sweet. BYOB.
Review Source:One of our foodie friends recommended this joint way west of any restaurant we usually haunt. We were delighted to explore a new Mexican restaurant in our neighborhood and was game.
Apparently this place is a third incarnation (as explained by the detailed paragraph on the front door). We were surprised the front room was completely vacant. I love that you can see the kitchen on the way in and personally thank the cooks (which my wife did do). We were especially delighted by the patio: red floors, oversize painting, yellow building and... a half boat planter. Brilliant.
The food was no less impressive. We opted for the botanas instead of huge meals. Our buddy ordered our two picks each in two flights: tlacoyos, sopes, ensalada fresca, queso de huitache, tacos ensenada, ceviche and guacamole to start. We also ordered the camarones to share.
Overall we were delighted by the food. Truth be told it deserves a solid 3.5 stars on my scale, but I was wooed to a 4. Be patient with the service because it's worth it. The music was a touch loud for soft conversation but the music was good.
Check was $68 for three. And they threw in a flan in the end. That was fluffy and fresh-tasting -- not ingredients-wise but flavor-wise. It's BYO so bring a stiff red to stand up to the spice. You'll need it!
I don't generally review a restaurant until they've been open for six months--I like to give them time to iron out the kinks. Â But since Don Diablo is this restaurateur's third enterprise at this location, I decided to try it anyhow. Â So my review--which is mixed--should be taken in that context.
The brightly painted dining room, decorated tastefully with paintings of LoterÃa cards (with Diablo posted prominently up front), was empty at 8pm on a Tuesday, but more patrons were dining outside on the patio. Â I chose a spot near the open kitchen so I could watch the proceedings.
They started me off with a modest basket of light, perfectly crisp tortilla chips and a roasted tomatillo salsa that was delightfully zesty.
Since it was late and I wasn't ravenous, I skipped appetizers and ordered the Trio de Tacos. Â I wanted all three options (al pastor, carne asada, and lengua), but they were out of lengua, so I chose the pork shoulder they use in another dish.
While snacking on the chips, I had time to watch the other diners' plates coming out of the kitchen. Â I was heartened to see most of the plates resembled the elegantly composed entrees from the Fonda del Mar days.
The first thing I noticed when the tacos arrived was they were wrapped in large corn tortillas like the ones I buy at the corner store, rather than the cute small ones at many taquerias. Â They were accompanied by a mound of rather plain rice, and some nice refried black beans.
Overall, the tacos were not remarkable, but there were some nice surprises. Â Al pastor is traditionally made with pineapple, but I have never found actual pieces of the fruit in the tacos served by most of the neighborhood taquerias. Â At Don Diablo, the taco was redolent of fresh, sweet, tangy pineapple. Â Unfortunately, the pork itself was under-seasoned--a bit more salt would have done the trick. Â
The asada was meltingly tender and had truly excellent beefy flavor. Â
My least favorite, the pork shoulder, was reminiscent of chorizo, strongly seasoned and tangy, but too rich for my taste. Â I wished for a second carne asada taco.
And all three of these tacos would have benefited from a judicious application of fresh produce (any of the typical toppings would have helped: lettuce, cabbage, onions, cilantro, radishes) to round out the flavors.
The trio de tacos is $10, which, while not outrageous, is not particularly competitive with the excellent tacos available elsewhere in the neighborhood. Â I would like to see a pared-down option on the menu. Â Perhaps they could use smaller tortillas, or offer a plate with just two tacos with rice and beans--and charge $6--a much better price point for a basic taco plate.
I was about to ask for the check when the proprietor sent a complementary Flan de Coco to my table. Â I don't normally order flan in restaurants because it's seldom well-prepared, often having a rubbery, gelatinous texture and bitter flavor from inexpertly caramelized sugar. Â
But the house-made flan before me was absolutely the best I'd ever tasted! Â The caramel was light, sweet and flavorful without a hint of bitterness. Â The custard, while perfectly set, was wonderfully supple and creamy, with a subtle, elegant coconut flavor. Â The bits of pineapple and strawberry strewn around it were perfect, bright foils for the creamy custard.
The service was absolutely terrific. Â Sure, when a restaurant isn't too busy it's easy to be attentive, but it's also easy to hover a little too much. Â At Don Diablo, the staff was there when I needed them, and not when I didn't. Â The pacing of the meal was good, and the overall environment of the restaurant was comfortable and welcoming.
I do regret not having ordered more adventurously and encourage you to do so on your visit--the parade of gorgeous plates passing my table on the way to the patio made my mouth water. Â So of course I will return to try the rest! Â The comments of others suggest I will not be disappointed! Â
I urge you to give this nice little place a try, and help support a new business in the neighborhood. Â With any luck, they will smooth out the edges and become the go-to place for mid-range Mexican: a place without the pomp and fussiness of Frontera, but still with a down-to-earth nod to excellence and elegance.
There are tons of options for good mexican food in logan square, but Don Diablo brings something extra to the table (pun not intended but welcomed). The dishes feel very authentic, but the flavors far surpass your standard neighborhood mexican fare. We started with a quesadilla with squash blossoms. For entrees we got the shrimp mojo de ajo and the carne asada. Everything was top notch. Planning to go back asap to try out more of the menu. It was raining the night we went, so we didn't get to check out the patio, but I have heard good things.
The back story is a bit confusing (and I'm sure I have it 100% correct). First it was Fonda del mar on Fullerton, then they moved to their Lincoln ave address and turned the Fullerton location into a taco joint called Don Diablos. The taco joint closed for renovations but never reopened. Now Fonda del mar has moved back to their previous Fullerton address but is called Don Diablo.
The 5 best restaurants in the 2015 Denver Restaurant Week
3,611 Views | Category: Denver
The complete list of 2015 Denver Restaurant Week businesses
1,972 Views | Category: Denver
The tourists' guide to Portillos: 5 must have dishes
3,318 Views | Category: Chicago
Pho = Pronounced "fuh" not "foe" for pho-king sake
2,915 Views | Category: Denver
Indulgery selected to exhibit at Collision Conference
2,987 Views | Category: Press Releases
Not Logged In
BUSINESSES
Local Businesses
Near Me
My Favorites
SOCIAL
Blog & News
MY ACCOUNT
Login
Register
Contact Us
Add Your Business
