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Maya Restaurant 101 E. Napa St. Sonoma (707) 935-3500 www.mayarestaurant.com Yucatan Cuisine |
When you walk into Maya, the first things you’ll notice are the tropical décor and—yes—the “temple of tequila.” The restaurant boasts more than 100 types of tequila, and even offers half-shots for those who might seek an adventurous taste. There’s an open kitchen at the rear of the room, complete with a grass roof, which can be seen from the long dining room with its high ceilings (hammocks hang between the decorative light fixtures) and rustic-looking carved wood furniture. The accent colors are bright and vibrant.
Now, with a bar like that, how could I possibly resist a “Maya Margarita”? That’s right, I couldn’t. Served up in a martini glass, it went down smooth and easy. I can see how someone might get themselves into trouble with more than a couple of those… Thank goodness it was served with fresh chips and salsa.
After that festive lead-in, my first course was ahi tuna ceviche, served with fresh lime juice, avocado, cucumber, onion, chives, seedless grapes and watermelon. Everything was cut into bite-sized pieces, and the fresh, delicious ahi literally melted in my mouth. I loved the play between the sweet, savory and salty flavors and the array of textures on the dish.
Next came the house salad, which was good-sized and included fresh baby greens, jicama and mango with a chipotle and papaya vinaigrette. Toasted pumpkin seeds seasoned with lemon, sugar and chili powder were sprinkled on top and added some crunch to this flavorful, spicy, edgy mix.
From the “signature dishes,” I ordered the prawn enchiladas. Fresh, plump tiger prawns, onions and sweet peppers were wrapped in cilantro tortillas and served with a rich, dense, sensual tarragon cream sauce and rice. I had trouble eating this one slowly, because it warmed my comfort zone right up (or was that the tequila kicking in?).
Next came the roasted rack of lamb. It came out in a tower of three chops placed over roasted baby root vegetables and roasted potatoes with a Zinfandel demi glace poured over the lamb and pooled on the plate. This very savory dish was earthy and smoky, and the tender lamb and potatoes were like buttah.
For dessert, I went for the Maya keoki coffee, which was kahlua, brandy, Ibarra chocolate and coffee with whipped cream and a dash of cinnamon. It could have been its own dessert. I absolutely loved the chocolate twist on the traditional keoki coffee.
I also enjoyed the chocolate crème brulée. It had the crispy top of a traditional brulée and a creamy chocolate custard underneath. Kudos to chefs Manuel Arjona and Luis Pelayo for their wonderful dishes and to my server Alana, who was very pleasant and knowledgeable about the menu. Co-owner Denny Swett has created an excellent addition to the Sonoma Square.
