Chefs have been acting like rock stars for years now, doing so much boning, they've even named a knife after it. Now, rock and food are further deepening their relationship, at Maria Maria.
Maria's a burgeoning upscale chain from Carlos Santana and Cordon Bleu-trained Roberto Santibanez, the former culinary director of New York's Rosa Mexicano; the new SD location boasts a stone-patio'd fireplace, multiple dining rooms, and artistically festive decor like an acid-washed-steel tree sculpture by Grant Irish, and acid-trippy paintings by the likes of the Bronx's Rudy Gutierrez, cover artist for Santana's 18th studio album Shaman (if you don't own a restaurant after 18 albums, fire MC Hammer's financial adviser). The menu starts small, from ceviches and salads, to the steak/chicken/carnitas street-taco sampler, to the kaiser-rolled refried black bean, chipotle cream, pickled jalapeno, ham, chicken, bacon, avo, & cheese "Mexican Sandwich" (a concept you may be familiar with from dreams of standing between Thalia and Paulina Rubio). Things go big with Pork Carnitas, Red Snapper Vera Cruz, Chicken Tortilla Casserole topped with sweet blackberry mole, and the adobo-marinated skirt Steak Diablo -- one bite will change your Evil Ways...of not having yet tried delicious Steak Diablo.
Mental nourishment's handled by south of the border brews, micheladas, wine, red/white/sparkling sangria, margaritas, mojitos, caipirinhas, and around 20 high-end tequilas -- ensuring that you don't need a knife to get to boning.