OUT AND ABOUT
Three new culinary ventures make their pandemic debut By Michael and Cait Allen
Family Fare at Mexi-Talian Grill
C
ousins Fernando Cristobal and Juan Garcia worked for many years in Italian restaurants. When they chose to make the leap to become chef/ owners, they settled on the 400 block of South Street to realize their dream. Then, moments before opening, COVID hit. It would be weeks before L&I would even come to inspect them. When they finally opened for take-out, “we could treat each person like a king,” Juan says, and his warmth is immediately infectious (in a good way). Everything at Mexi-Talian Grill is made fresh to order, and the fusion of cuisines explodes with unexpected adventures. The Chorizo Chicken Pasta lit
QUEEN VILLAGE QUARTERLY CRIER \\ WINTER 2021
Photo: Michael Allen
fluency. Look for more novel creations at Mexi-Talian Grill, especially, in seafood and vegetarian dishes. “We are going to go NUTS!” Fernando says.
Photo: Michael Allen
