CLOSED: Cantina 1910

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Regional Mexican food created and prepared around home-grown ingredients just became a reality. The menu took nearly two years to perfect and features locally sourced produce. Chef Diana Davila created a Mexican dining experience that is innovative with hints of tradition. The interior is vibrant and bright and modern with floor to ceiling windows offering views of the hustle and bustle outside.  Food is served in unique and unexpected ways.  Beverage Director Michael Fawthrop created an evolving drink menu that will change with the seasons. The menu features starters of goat chorizo and scallop ceviche with esquites, tacos and tamales rounding out the entrees.