Ometeo, a new restaurant in Tysons, Virginia, draws its name from the Nahuatl phrase “two gods,” and merges the rich flavors and cultures of Texas and Mexico to create a fresh concept.
The eatery, which debuted in December, is a collaborative effort between Long Shot Hospitality, head chef Gabe Erales, And Wiser, and GrizForm Design Architects that draws inspiration from Texas and Mexico to effectuate a new taste to the area.
Erales, born in Mexico and raised in Texas, brings his deep cultural understanding into every aspect of Ometeo—from cuisine to décor.
“We designed this place with an idea of microclimates in our work, there’s kind of a Texas microclimate and the Mexican microclimate so we wanted to bring that into the restaurant,” says Griz Dwight, principal and owner of GrizForm.
Upon entry, guests encounter a vibrant scene, with handpainted wall tiles framing archways and basket lights suspended from high vaulted ceilings. Many design elements were sourced from antique stores across Texas, while pops of colors nod to the menu offerings like “warm, buttery colors of queso or the spicy reds from dried peppers,” Dwight adds. “This is the kind of design that is opening people’s minds to the food.”
Situated in the center of the main lower level is a bar that dominates the space with raised booths and rustic wood fixtures to evoke a Texas ranch style, complete with mounted longhorn cow horns over the tortilla-crafting station.
An intimate speakeasy lounge, adorned with more vintage finds and terracotta tones, is located on the upper mezzanine level.
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