Restaurant of the Month: Rescoldos Mediterranean Bistro

Each month Yucatan Today visits a restaurant in order to describe what it has to offer. This is not a review; it is a summary of the menu, service, ambience, prices, and opening hours.

December 2009

Canadian couple Jake and Rae Ann VanVliet have put their talents together to produce a long-awaited restaurant experience in Mérida: a cozy Mediterranean bistro with delicious home-made food. Talented chef Rae Ann has created a fusion of Greek, Italian, and Eastern European flavors, with a few North American dessert classics. Every single item on the menu is prepared fresh each day with home-grown herbs and the best quality ingredients. Their wood fire oven is not only used for the melt-in-your-mouth pizzas, but also for their house garlic bread, and fire roasted tomatoes, red peppers, and other veggies. Jake is the master of the wood oven and has perfected it to a fine art.

The setting is a pretty, restored Colonial house in Centro, with colorful art-covered walls, a sparkling custom-designed stainless steel kitchen, and a patio for outdoor dining. The entire main floor is devoted to the restaurant, and the second floor is where the couple lives.

Begin your meal with a tapa or two: the Polpettes are little fried mouthfuls of potato and tangy sharp Greek feta cheese; these are a must. You can also choose Spanakopita bites; or roasted red pepper hummus: red peppers roasted in their wood fire stove blended with garbanzo beans, tahini & garlic, served with pita bread; or vegetarian Greek Dolmades.

Soups change daily, and include a hot or cold option; and salads include Greek, Caesar, and Tomato/Mozzarella with home grown basil.

Paninis and calzones are served hot and will satisfy any appetite: choose from Greek, Italian grilled cheese, pesto turkey, or pizza paninis; and spanakopita, Italian, or Mediterranean calzones. The Italian calzone is filled with Italian salamis, zesty Rescoldo pizza sauce, mozzarella, and fire roasted tomatoes!

The best treat of all may be the wood fire pizzas: each is a 10-inch thin crust pizza, with a variety of sauces and toppings, all original. Marinara, Margherita, Blanco, Pesto chicken, Rescoldos (meat), and Hawaiian are a few; or try the Zorba The Greek: Balsamic red wine infused tomato sauce with spinach, mozza, black olives, fire dried tomatoes & Greek feta. The Salmon Rosa: Pesto sauce, red onion, capers and smoked salmon topped with fresh mozza and dill.

For pasta lovers, there is a weekly changing special, such as Beef Stroganoff Pasta, or try the divine spinach and mushroom lasagna. For Greek food fans, the veggie moussaka is just what you have been waiting for.

And now a word about the desserts: In addition to the menu regulars Tiramisu cheesecake, Greek Baklava bites, and gelato, there are dessert specials every week. The banana cream pie is soft and creamy, with a touch of chocolate sauce on top; and the apple and pecan pies are made with phyllo instead of pastry dough, for an added touch of lightness. These pies can be ordered two days in advance to serve to your guests at home.

Dinner for two including one appetizer, two main courses, two desserts, beverages, and tip: 550 pesos. Cold beer and wine coming soon. Rescoldos is open Tues.-Fri. 1 pm- 10 pm, and Sat. 6 pm – 11 pm. 366 Calle 62 x 41 y 43 Centro. Tel. 286 1028. To get on their mailing list for weekly specials, email: rescoldosbistro@hotmail.com

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