El Vez Restaurant
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Restaurant Photos
Restaurant Review
A Colorful Splash of Mexican-American Culture
Review by: EV
- Business Dining
- Catering Services
- Dining Alone
- Full Bar
- Meet for a Drink
- Outdoor Seating
Features
Everything about El Vez is designed to attract attention. From its bustling locale to its brightly colored exterior to its electric decor, even if you blink, you still won’t be able to miss this local treasure. Would you expect anything less from a restaurant named after the famous Mexican Elvis impersonator?
Hugely successful restaurateur Stephen Starr, famous for helping revolutionize Philadelphia’s dining scene, opened El Vez in November 2003, setting the stage for a whole new era in Mexican cuisine. Unlike his other local restaurants, El Vez steers clear of pomp and circumstance – partly achieved by the restaurant’s location – but still manages to dazzle its customers.
Often a forgotten section of the city, 13th Street has built a name for itself as a trendy hotspot for the city’s young professionals. Known as the “Gayborhood” to locals, 13th Street is no longer a black hole between Rittenhouse and Old City. It instead has become a bustling avenue of chic boutiques and hip coffeehouses.
Once you enter El Vez through the glass doors off 13th Street, your senses are overwhelmed by color and noise. Your eyes will immediately lock on the authentic Chicano low-rider bicycle rotating from above the bar, an area packed with patrons of all ages perched on Charo-faced stools. Brightly colored mosaics and festive murals are splashed on every wall, and laughter and music fills every space of El Vez’s over-the-top interior.
Upon entering the restaurant, your first task is to decide on your seating. The lively bar is a perfect spot to grab a few appetizers and tequila-rich cocktails, but you can usually count on a thick crowd and limited stools. When the weather warms up, you can snag a few tables outside, but the narrow sidewalks ensure that you’ll be getting up close and personal with the Philly locals. If you prefer to people watch without the in-your-face action, a line of tables is nestled against the windows that run along the street. And for the most intimate and posh of the seating choices, a series of high-backed leather booths are tucked away deeper into the restaurant – ideal for smaller parties and first dates.
Once you settle into your destination, choosing your meal will be no easy task. El Vez’s imaginative menu provides endless opportunities to indulge in edible delights born of both creativity and authenticity. Chef Darron Carbone has taken classic Mexican favorites to the next level by experimenting with unconventional ingredients and flavors.
The soups and salads are both safe bets when diving into the restaurant’s cuisine, with the roasted corn soup and Mexican chopped salad with cumin-lime vinaigrette bringing new meaning to a classic combination. But before you even think about your entrée, a far more important dish awaits you.
The absolute highlight of El Vez is their impressive rendition of the Mexican staple – guacamole. The delectable, buttery dip is created before your eyes tableside, catered to your every tasty wish. Prefer a little more citrus? Extra lime can be added without hesitation. Like it mouthwateringly spicy? A few jalapeños will add that little something extra. Creamy, fresh and delicious, El Vez’s esteemed guacamole will prime your taste buds for your meal as soon as it hits your table.
While you wait for your entrée, make sure to sip on the restaurant’s refreshing selection of margaritas and sangrias. Whether it is Patron, Jose Cuerva, or Sauza, El Vez provides its patrons with a wealth of unique Mexican cocktails made with only the best tequila. Flavored margaritas are the favored choice, and the pomegranate version is a perfect balance with its fruity flavor and smoky tequila undertones. If tequila isn’t your bag, the sangria is milder in alcohol content and sweeter in taste, boasting a generous portion of fresh fruit in every glass.
What would true Mexican food be without beloved tacos and enchiladas? Darron Carbone’ gets creative with these traditional dishes, experimenting with a variety of ingredients and flavors. The crab enchiladas with sweet corn, poblanos and Monterey jack cheese are rich and satisfying with every bite. Never stingy with the crabmeat, the mild combination of flavors is a must-try for any palate.
The classic red chile and chicken enchiladas are have a little more bite with their crema fresca (fresh cream) and sliced radishes, and the crispy mahi-mahi tacos are a great fish option for seafood lovers. If you’re having trouble deciding between the tacos, a tasting platter lets you try the black bass, beef, chicken, and mahi all on one plate.
Once your entrée makes its debut, you’ll find it hard to believe more edible goodness can continue, but El Vez has a knack for never disappointing. Darron Carbone’ entrée creations are rustic and down-home but still worthy of a gasp when they hit the table.
The carne asada is always perfectly cooked and will satisfy any red meat craving. The beautiful steak is highlighted with roasted purple potato and watercress salad, clearly establishing itself as one of the restaurant’s favorites. The carnitas de lechon, a juicy pork dish enhanced by spicy black beans and a tasty tomatillo sauce, is also sure to please.
For poultry lovers, the turkey mole with white rice, refried beans and tomato-avocado salsa and the annatto chicken with poblano cornbread, ancho chile chicken relleno and salsa verde make fine comfort dishes, but the seafood entrees steal the spotlight.
Diver scallops are plump and tender in a mouthwatering coconut-horchata sauce and basil pipian, The red snapper, tuna and salmon dishes are also safe bets simply because of their freshness and loyalty to the culture, but the mojo grilled shrimp with a crab and zucchini yuca cake and cascabel pineapple mole is a succulent indulgence with a perfect balance of earthy and rich flavors.
Vegetarians won’t be left out in the culinary cold either – the huarache de vegetal is a regal helping of warm black bean corn cakes filled with grilled nopales, chayote and poblano with salsa roja and charred-tomatillo sauce. You won’t even miss the meat after diving into this farm-fresh feast.
No matter how full you are after your to-die-for entrees, El Vez’s desserts are not to be missed. If you can’t bring yourself to eat another bite, the Mexican coffee is the perfect after-dinner drink. A rich, creamy mocha is topped with Kahlua foam and garnished with a crispy espresso filled wafer. The flourless chocolate cake, an increasingly popular sweet treat in restaurants, is perfectly accented with peanut butter custard, caramelized bananas and sugary praline ice cream.
A tradition flan is available, as well as a Mexican twist on a banana spilt (plantain split, anyone?), but the dolce de leche sopapillas are the must-try dessert dish. Pastry puffs are filled with caramel and drizzled with caramel sauce, but the mango ice cream provides enough fruity flavor to turn this plate from too sweet to too delicious for words.
While the prices don’t reflect El Vez’s unpretentious and welcoming environment, the food is well worth the price, and the atmosphere is right on the money. Casual to dressy attire is appropriate, the service is fun and personable, and the bartenders are always eager to explain the differences in the variety of tequila available. An old photo booth in the back of the restaurant is a nice touch and begs for you to capture your evening on camera. After all, you’ll never forget your first meal at El Vez – simply because it’s delicious from start to finish.
Copyright © 2010 RestaurantAgent.com
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Customer Reviews
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Anniversary Dinner
Name: Glynn | Date: June.25.2010
My husband and I are both chef's. We loved this place. We celebrated our anniversary here. Our only complaint was that we were sat at a table right next to a group having a business meeting and asked to have a booth. There were several empty but we were told we would have to wait for 30 minutes. We had theater tickets and couldn't wait. Other than that we are very likely to return.
Perfect place for a GNO
Name: SARAH | Date: May.23.2010
El Vez is a perfect blend of laid back fifties diner and gourmet mexican flavor! I love the retro style bar and the high school throwback photo booth in the center of it all. Perfect place for a girls or guys night out. Everything I have tried on the menu I liked. Very busy on the weekends so I suggest reservations or you will wait while.
buenicimoooooooooo
Name: manuel | Date: May.13.2010
EXCELENTEEEEEEEEEEEEEE
A Great Experience
Name: Benjamin | Date: February.12.2008 This is one of the best restaurants my girlfriend and I have ever experienced. Fresh food, cocktails made with fresh squeesed fruit, and the type of service that would make you come back if they were serving meat loaf. I havn't dined here in over a year and still remember the server's name (Daniel) he was a 10 out of 10 and I seldom merit any that high. The ambience is upbeat and modern, with 3/4 circular booths around the outside of the resyaurant which all face the bueatifully decorated bar. Anyone who likes mexican/south american food should definately give this spot a try, you will not be displeased Benjamin Doerrmann
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Restaurant Info
| Cuisine: | Mexican |
|---|---|
| Neighborhood: | Midtown Village |
| Cost: | 4 |
| Dress Code: | Casual to Dressy |
| Tel: | (215) 928-9800 |
| Website: | Website |
| E-mail: | |
| Open Since: | 2003 |
| Cuisine: | Mexican |
| Neighborhood: | Midtown Village |
| Cost: | 4 |
| Dress Code: | Casual to Dressy |
| Tel: | (215) 928-9800 |
| Website: | Website |
| E-mail: | |
| Open Since: | 2003 |
Map & Directions
Address: 121 South 13th Street, Philadelphia, PA 19107Menus & Wine List
Business Hours
| Monday |
Lunch: 11:30AM - 3:00PM Dinner: 5:00PM - 11:00PM |
|---|---|
| Tuesday |
Lunch: 11:30AM - 3:00PM Dinner: 5:00PM - 11:00PM |
| Wednesday |
Lunch: 11:30AM - 3:00PM Dinner: 5:00PM - 11:00PM |
| Thursday |
Lunch: 11:30AM - 3:00PM Dinner: 5:00PM - 11:00PM |
| Friday |
Lunch: 11:00AM - 3:00PM Dinner: 5:00PM - 12:00AM |
| Saturday |
Dinner: 12:00PM - 12:00AM |
| Sunday |
Brunch: 11:00AM - 3:00PM Dinner: 5:00PM - 10:00PM |
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
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Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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