When Stewart Haverlack makes up his mind to do something, he can’t just do it like everyone else. It’s got to be done first-class. So is his latest project ZUMO, the high-end restaurant in San Miguel de Allende at Orizaba 87.
I’ve went to ZUMO the first time for the soft opening in April and the last time on Tuesday for the premier of Tapas Tuesday. ZUMO still has its visual and gastronomic chops but a lot of things have changed since my first visit…
The rooftop: A once sweeping space, the rooftop has been redesigned by Stewart’s partner Vanessa Villegas to showcase not only a breathtaking view of SMA but also a beautiful dining and separate bar area, luxury seating with a fire pit, a flower and herb garden and an open kitchen so you can watch the Chef Action Experience. You’ll get a birds-eye view of what’s going on in the kitchen when you book the chefs table, now one of the hottest tickets in San Miguel.
Tapas Tuesday: Tapas and artisan cocktails are served every Tuesday night from 7:00 – 10:00 PM. The menu changes weekly and the fun comes from watching Mixologist Miguel Bastida produce his astonishing liquid potions. You name the ingredients and he’ll create a cocktail worthy of a call for seconds.
Sunday Brunch: A Sunday Brunch will begin in December. I can’t wait to see Chef Ferrant’s modern take on old standards like Eggs Benedict and Huevos Rancheros.
5 course menu: With a 7 course tasting menu offered for $850 pesos, ZUMO has added a 5 course menu for $650 pesos. This would cost three to four times more in New York or Chicago and at least double in Mexico City.
Finely constructed dishes that look too attractive to eat, but smell too good not to, will bring you back to ZUMO whenever you’re craving great food. Here’s what we found on the menu the day we went:
Wild Mushroom Ceviche
Smoked Marlín garnachas with pico de gallo and avocado sauce with lemon
Mexican mixed Corn Ezquite with epazote mayo, queso chicharron dusted with chili powder
Conde soup with Mexican sausage, baby squid, black beans, crispy jalapeño tortilla strips and fresh Oaxaca cheese aioli
Chicken Barbacoa with chili poblano, parmesan risotto and fried bean quenelles
Carlota margarita mousse cake with pomegranate seeds
Coconut candy with lemon foam
Chef Ferrant pulled out all the stops that day with the Red snapper marinated in achiote “pastor style” with roasted pineapple and a Serrano chili sauce. It’s his contemporary take on Tacos al Pastor, my favorite Mexican dish.
Although I requested a specific Mexican style tasting, Chef Ferrant peppers his menu with international dishes including his personal favorites from both Asia and Italy. He says that he’s been a little homesick lately so you’re also likely to get cuisine from his home country of France as well.
His resume is impressive…
Born in Paris, he has lived and studied cuisine in the cities of New Orleans, Morocco, Buenos Aires, Madagascar, Columbia and Montreal where he worked at Le Pied de Cochon.
He cooked at the Hotel Condesa in Mexico City, moved to Huatulco where he headed up the kitchens in a number of major hotels; Azul Profundo at the Camino Real, Don Quijote at the Barcelo Premium Hotel and was Executive Chef at the Quinta Real. He then headed to Oaxaca to join forces with Hotel La Casona del Sotano and open De Todos Los Santos, consistently ranking as one of the best hotel restaurants in Oaxaca.
Of course, I was not surprised to find out that he also worked as a sous-chef at The Restaurant. Many of San Miguel’s best chefs have been trained by The Restaurant’s owner, Chef Donnie Masterton.
Chef Ferrant has been experimenting lately with molecular cooking so the next time you go, you are likely to get a liquid croquette on your plate. He loves how they explode and the pure essence of the ingredients invade your palate. How about disappearing transparent Raviolis? Yes, at ZUMO, expect the unexpected.
One thing about ZUMO that stands out is the world-class service. You just don’t find this attention to detail everywhere in SMA like you do at ZUMO.
The team, starting with owner Stewart Haverlack, includes Architect, Interior Designer and partner Vanessa Villegas; Chef de Cuisine and partner Gabriel Ferrant; General Manager Cindy Buhle, who was educated and trained in Switzerland, Taiwan, and Miami; line chefs Jose Manuel Yepez and Raymundo Gutierrerz; master Mixologist Miguel Bastida; server Jonathan Fabian Pareja and the woman-of-all-trades, Ana Maria Aguilar. Together they are the force that attends to every whim and comfort you may want while you are there. It’s truly all in the details with this team and my first thought was hooray for luxury. May it never, ever die.
Stewart Haverlack is the reigning maestro of approachability, which explains a lot as to why he heads the ZUMO team.
He was the Senior Vice President of Paula Leduc Fine Catering in San Francisco, heading up a staff of 600 employees including 60 chefs. They catered to A-List clients in entertainment and business and executed over 400 events annually including 75 high-end weddings.
He moved to scenic Puerto Vallerta in 2004, and opened Boca Bento, a 180 seat, fine dining restaurant which specialized in Asian Latin flavors and was rated as one of PV’s top restaurants. In 2010, he moved to a 240 seat restaurant on the beach called El Dorado and successfully continued the restaurants’ 50 year history, winning awards and customers from all over the globe. He also started a catering business, Plush Catering and Events, which he ultimately sold to his Chef, who continues to run it today.
After ten years in Puerto Vallerta, fighting the hot and humid summers, he was ready for a move and San Miguel de Allende was a welcomed change.
In a very short time, ZUMO has established itself as a fine dining superstar in SMA. The best hotels in town send their guests to ZUMO. ZUMO currently has a mix of 40 % international travelers and Mexico City visitors and 60% locals.
In addition to a very active Social Media campaign run by General Manager Cindy Buhler, ZUMO uses local influencers like Klaudia Oliver to create the buzz needed to promote a restaurant of this quality. But what has been essential in ZUMO’s drive to #1 on Trip Advisor is word-of-mouth advertising. Just ask Brenda Sexton and Gregory Nye, who recently did a SMA Wine Club event at ZUMO with over 75 participants. Customers fall in love with the total ZUMO experience.
Stewart credits the restaurants design to partner Vanessa Villegas, who received her Master’s degree in Interior Design in Milan, Italy, at which time she was also the architect for a winery in Tuscany. Vanessa likes a clean style, doing a blend of classic with a twist of modern. She has always loved grey because it’s a great contrast for any accent color and also gives a nice elegant and relaxing feel throughout the restaurant.
Vanessa has a amazing eye and what has served as a centerpiece for this well-designed eatery is the mixed collection of art.
ZUMO initially talked with Wendy Moyer about the idea of inviting local artists to display at ZUMO. Many well-known artists show their work at ZUMO, including Anado McLauchlin. Interested clients are put in touch with the artist when they are ready to buy. ZUMO does not charge a commission on any of the pieces; it’s their way of giving back to the artistic community in SMA.
Stewart and Vanessa make all the decisions together for the restaurant, blending her design experience with his restaurant expertise. The results have been impressive. ZUMO is well-dressed down to the Reidel glassware, the Villroy and Boch china and the gorgeous Italian flatware.
Scores of people will tell you that you haven’t really seen San Miguel until you’ve looked at it from the rooftop at ZUMO. I call it the restaurant with the million dollar view.
When I was at ZUMO in the afternoon, both the clouds and downtown SMA were the reflection in my wine glass. I imagined what they would taste like and savored every last drop in the analysis. When I was there at 7:00 PM for Tapas Tuesday and looked out on all the lights of San Miguel, it took my breath away.
Another one of the elements we love about ZUMO is Mixologist Miguel Bastida. Starting as a bar helper in Cuernavaca when he was just 14, he has risen through the ranks; did a stint at Rosewood, Patio 3 and Hotel El Palomar before landing at ZUMO.
The imagination behind the infamous “Flaming Zumo”, a combination of Mezcal, apple liquor, fresh pear and orange and chili ancho, the drink is an upscale version of the perfect margarita. Miguel also made a Yin Yang, a combination of two drinks: Watermelon and Vodka and Lime, Mint and Tequila. I was mesmerized.
What’s on Miguel’s cocktail menu changes daily and he adapts his drinks to the taste of the amuse bouche; the time at which the cocktails are first served to the guests as an introduction to the dinner.
Miguel likes NANXO Mezcal (which is also the choice of Chef Ferrant) and Tequila Herradura Reposado when creating agave specialties. The wiz kid of ingredients, he likes to macerate his own bitters and make infusions using fresh herbs and fruits in season. He also uses chilies and their oils to give the drinks a distinctive taste. We think his cocktails are unmatched.
Stewart Haverlack is a trained sommelier and with the help of expert wine purveyor Arael Gómez Tello of Arggot Del Vino, who has access to over 600 diverse wines, they have positioned 40 labels on ZUMO’s wine list including wines from Mexico, Argentina and Chile and old world wines from France and Spain. Wines generally range in price from $500 - $5,225 pesos a bottle and handcrafted cocktails from 160 – 200 pesos but you can get a drink or wine-by-the-glass that is competitively priced with other fine dining establishments in San Miguel. I was offered a beautiful Carmen Chardonnay from Chile, which was exquisite.
Ensenada is the main source for ZUMO’s produce but they also buy locally from purveyors like Leo, who is in front of Luna de Queso during the week. On the day I was there, a sizable delivery of baby vegetables, lettuces and herbs arrived. No one was more excited to see them than Chef Ferrant, who was already visualizing what he was going to create from the small, multi-colored baby carrots that were in the mix. He ultimately decided on a short rib with demi-glace and sautéed carrots in piloncillo. I, for one, was sorry I missed that meal.
ZUMO’s rooftop comfortably seats 22 people for dinner but they have additional space on the floors below to seat up to 60. They also have an intimate, private room for 10 and can accommodate 150 people on the terrace for cocktails. I have my eye on the celebrated chef’s table which seats 5.
ZUMO is open for dinner Tuesday through Saturday, with seating’s at 7:00 PM and 9:00 PM.
ZUMO has a catering menu and do on and off premise weddings, openings, rehearsals and other celebrations. Who better to cater your party than the guy who pulled off 400 A-List events?
A year from now, ZUMO hopes to add a wine cellar and a complete herb garden. They also expect to open a three room Bed and Breakfast shortly with a gourmet breakfast and dinner as part of the entire luxury experience.
There are only a handful of restaurants in SMA that have it all: great food, creative drinks, world-class service and a million dollar view to match.
ZUMO is at the top of that list.
ZUMOPhone 415 152 0489 zumosma.com
Open for dinner Tuesday – Saturday, with seating at 7:00 PM and 9:00 PM.