Somehow it seems like cheating. The food offered in a restaurant inside a former industrial structure sculpturally rehabilitated by an internationally acclaimed architect seems destined to taste good. And it does.
La Purificadora Hotel and Restaurant inhabit a former purified ice factory dating from 1884. Architect Ricardo Legoretta left industrial touches intact, playing with the interactions of light, open spaces, water, recycled wood, black and white punctuated with accents of “bishop purple.”
We enjoyed two meals at La Purificadora during our month-long stay in Puebla: one to see if it was special enough for my upcoming birthday celebration and again because it was. While not expensive at all by American standards, the tab can add up because the setting makes you want to linger from cocktails through dessert. Chef Enrique Olvera created a menu that balances the traditional heavy chile poblano with some almost-spa-like dishes.
The presentation of most plates is as artistic as the surroundings. My mouth takes great pleasure in amuse-bouche openers: a bright fresh caprese and a piece of seared chile-encrusted tuna among ours. Fried zucchini blossoms filled with goat cheese are not to be missed among the appetizers, but decadent nibbles can be offset by something refreshingly light, such as the fresh watercress salad with mango and watermelon.
The only dish that did not work for us was the combination of appetizers jumbled atop a plate too small to house them. All the elements taken individually are appealing, but not in such close company with one another. Piles of meat infringing on the space of seared ahi tuna is not neighborly, particularly with fried squash blossoms thrown atop the mound.
Grilled asparagus are wonderful as a side dish for the robalo (sea bass) or salmon. Instead of chicken smothered with an overdose of mole poblano prior to serving, a generous pitcher of the rich, nun-invented sauce is provided on the side, freeing up more than enough to share with a side of roasted vegetables.
ancho reyes and jamaica cocktail
raspberry and blueberry terrine
fried squash blossoms
view from the lobby to the restaurant
How could you possibly save room for dessert? By ordering a luscious light palette of color, a raspberry and blueberry terrine with puffs of meringue and a scoop of coconut sorbet.
Yes, this all would be order-worthy in a lesser setting, but the surroundings contribute much to the pleasurable experience.
All this makes me hungry for even a casual café right here in San Antonio in the gallery space under the shimmering Dale Chihuly sculpture in our Legoretta-designed Central Library. Imagine, taking a break from research in Texana to pleasantly partake of something delicious, flavor-enhanced by inspiring architectural surroundings….
Of course, close to home as well, I still need to experience Chef John Brand-developed restaurants of San Antonio’s Hotel Emma, adapted by Roman and Williams and opened this past week at the former Pearl Brewery.
It’s a long way until my birthday, but maybe we need to do a test-run to see if it’s good enough for the next celebration.