Nixta Brings Modern Mexican to St. Louis' Botanical Heights

Nov 14, 2016 Industry News
Industry News

Nixta opened its doors in St. Louis’ Botanical Heights, welcoming guests to a contemporary restaurant with Mexican influence and nods to the “American Mediterranean,” helmed by acclaimed Chef Ben Poremba and Executive Chef Tello Carrreon. Part of Bengelina Hospitality, Nixta combines Poremba’s Mediterranean heritage with Carreon’s expertise in Mexican cooking for an elevated multicultural dining experience. The casual space with bright patterns and eclectic art also encompasses Bar Limón, a new cocktail destination adding vibrancy and late-night offerings to St. Louis’ nightlife scene.

Inspired by street vendors, regional specialties, colonial influences and Abuelita’s cooking, Nixta shows off Mexican food as one of the most outstanding and colorful cuisines in the world. Dishes are rooted in the rich traditions of Mexican cooking while paying homage to seasonal ingredients and modern techniques.

pepita guacamole ($8)

tlayuda: cracker flatbread, carrot-coriander salsa, burrata, seeds ($14)

tuna tostada, sugar snaps, avocado, lime-white shoyu glaze, chile mayo ($14)

mushroom & spinach flautas, three cheese, crema de hongos ($12)

ensalada: beans, grains, weeds, avocado, fenugreek ($10)

ensalada de remolacha: beets, tomatillos, roasted poblano, queso de cabra ($12)

“vuelve a la vida:” seafood coctel, tomato-lime juice, hot sauce ($10)

sea scallops, smoked aguachile, bergamot, cucumber, serrano, flowers ($12)

blue corn huarche, seasonal squashes & pumpkins, charred avocado, black garlic mojo ($15)

olive oil-poached cobia: cucumber, radishes, chickpea, cracked olives, guajillo ($12)

Sliced raw fish ceviche, red onion, aji pepper, green apple, coriander, rose water espuma (mkt)

pulpo, grilled octopus, fried potatoes, charred lettuce, mole almendrado ($13)

cochinita pibil pork shoulder roasted in banana leaves with citrus ($14)

al pastor, pork belly, caramelized pineapple, charred onion salsa, cilantro ($9)

sturgeon fajitas, esquites, parsnip, cashews-black lime salsa ($24)

pollo empinado (pineapple braised chicken), arroz curcuma ($26)

bistecca de borrego roasted saddle of lamb, refried beans Guanajuato-style (to share) ($48)

mole negro with braised beef cheeks ($28)

Nixta, named after “nixtamal,” or the process of preparing maize, boasts a menu as colorful as the exotic décor. Inspired by architect Luis Barragán, Poremba combines authentic Mexican aesthetics and characteristics through Nixta’s exterior and interior. Rope lighting by local producer Pani Jurek and hand-built chairs and tables sourced from woodworker Martin Goebel complement bright colors and patterns decorating the walls, along with an oversized risqué Frida Kahlo photograph.

Bar Limón provides St. Louis a spicier nightlife scene energizing guests with high-spirited cocktails, a selection of deluxe tequilas, and other libations under Bar Consultant Layla Linehan’s leadership. Bar Limón offers live music, late-night menu selections, and industry specials Thursday through Sunday from 10:00 p.m. to midnight.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.