GOOD TASTE La Mesa Grill
& Cantina
Lively atmosphere remains even as flavors change at Southside eatery.
By Carla Jean Whitley 
Photos by Beau Gustafson 

you visited The Grape’s former Five Points South location, you’ll be in familiar territory at La Mesa Grill & Cantina. The space underwent major renovations between The Grape’s closing in March 2007 and La Mesa’s debut six months later. The former wine shop is now a tapas bar, and instead of The Grape’s wine bar, a full-service bar now caters to La Mesa’s clientele. Although the furniture and finishes are all new, the atmosphere remains.

“The Grape was a fairly contemporary feel, and when we were shooting for the feel of La Mesa we still wanted to keep a big-city feel to the place,” Owner Brandon MacDonald explains. “We try to keep the energy level high, going with a little bit more modern music and fun music, where people get in there and feel the energy of the place.”

The similarities don’t extend to the menu; though ownership and ambiance in this location haven’t changed, the flavors have. La Mesa’s menu reflects a variety of Latin influences with an American twist. MacDonald says they’ve turned to Brazilian, Ecuadorian, Cuban and Argentinean flavors instead of the more common Mexican flavors.

The Latin-American influence doesn’t stop with the food; the wine list emphasizes South American wines, and beer lovers can choose from Nicauraguan, Brazilian and Costa Rican selections as well as standard domestics. The restaurant also offers a variety of mojitos, offered for only $4 from 4 p.m. to close on Mojito Wednesdays.

Diners are confronted with an array of choices at La Mesa. Tapas range from $4 to $6, the small plates encouraging you to sample and share while you await your entrée. A friend and I did just that on a recent lunch visit. We tried Spinach con Queso with Pico de Gallo, Chicken and Almond Empanadillas and Herbed Queso Stuff Mushrooms. We opted for sandwiches as our main course. My choice was the Grilled Crab Burger with Chipotle Tartar Sauce on a Toasted Kaiser—essentially a crab cake on a bun. The chipotle tartar sauce adds a nice smokiness without being spicy. My friend selected the BLT&G (Guacamole) on Toasted Wheat.

But you may not find those dishes listed on your visit. “We change our menu seasonally to keep it fresh, exciting and to try to keep flavors that are consistent with the season,” MacDonald says. “People don’t want to sit on the patio in 85 degree weather and eat hardy sauces.”

That patio, set in the middle of Five Points South, is one of the former tenant’s best features. It was too windy to take advantage of that on the day we visited, but it’s a perfect place to perch as you enjoy a drink, a seasonal dish and the new restaurant’s welcome ambiance.
January Birmingham, Alabama

  

 
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