Fodor's Expert Review Hartwood
New York chefs cooking New York food for New York prices—in a wood-fired jungle lot, open to the night sky—that's Hartwood. Big-city transplants Mya Henry and Eric Werner opened this solar-powered restaurant in 2011, and it has been drawing a full house ever since. Try slow-roasted pork ribs, cooked overnight, or a marinated beet and Gorgonzola salad. Or go local with jicama, Caribbean lobster, or sea bass just a few hours out of the ocean. Chef Werner has added farming to his list of talents and serves his own chipotle rabbit sausage. The setting of picnic tables on a white pebble floor is remarkably charming, as is the presentation of dishes served in cast-iron skillets and mason jars. The open kitchen and massive oven make for a dramatic, fiery show when the sun goes down. But in high season, get here when the restaurant opens at 6, or risk a New York–style wait, too.
Carretera Tulum–Boca Paila, Km 7.6
Tulum, Quintana Roo 77780, Mexico