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Seasonal Dish at ATLA

Atla Mexican Restaurant

https://www.nytimes.com/2017/07/25/dining/atla-review-mexican-restaurant-noho.html

Farro and Quinoa Grain Bowl sauteed with cherry tomatoes, red onions, corn, asparagus and finished with salsa verde cocina. Served with poached eggs.

Service Element:

The dish is served in a Mexican hand carved and hand painted floral batea wooden bowl

Servicescape Element:

The wooden tables for the guest are also hand painted in floral design inspired by Mexican culture.