The tagliatelle at Tulum restaurant is just one of the dishes to swoon over.
Tulum chef Nico Sanchez brings plenty of creativity.
Tulum restaurant brings an exciting atmosphere.
This article is promoted/partner content and not produced by the editorial staff.
Maybe you’ve seen that set of grandiose wooden doors along The Shops of Highland Park and wondered what exotic culinary wonderland awaits behind them.
Like its name promises, Tulum is a breezy escape from the every day, but it’s not a Dallas restaurant you need to reserve for nighttime. You can now get your tropical fix Monday through Friday from 11 am to 3 pm with Tulum’s new lunch menu — and its scallop ceviche isn’t the only enticing thing about that.
Here are five more reasons you need to visit Tulum:
1). Instagram Worthy Decor
Get your camera ready to snap as soon as you walk in, because that breathtaking bar is just waiting to be the backdrop of your new profile picture. Gauzy white lanterns float above the bar like lilies in a pond, while a wall of banana leaf-printed fabric is juxtaposed against a dark thatched roof and strikingly patterned tiles.
In the dining room, wicker baskets serve as light fixtures and the textured white walls feel like a cool, welcoming cave.
2). A Royal Restaurant Pedigree
Dallas restauranteur Mike Karns (also of Meso Maya) and his wife Valerie, along with the culinary expertise of Executive Chef Nico Sanchez, are the team behind Tulum. Mike and Valerie were inspired by their favorite vacation spot along the Mexican coast, with its rustic cuisine and bohemian vibe.
3). Versatile Menu
Though named after a Mexican city, Tulum is not a traditional Mexican restaurant. For every short rib enchilada and roasted elote there’s a wild mushroom torte and tagliatelle pasta with rock shrimp, pancetta, fresno chiles, sweet vermouth and tarragon. Come for the guacamole, stay for the Cuban coffee flan.
4). It’s 5 o’clock Somewhere
As that beautiful bar promises, the cocktail program at Tulum is something to toast. The namesake drink combines white and dark rum with muddled strawberries, coconut cream, simple syrup, lime juice and orange oleo saccharum. The Oaxaca, meanwhile, is a mixture of Sombra mezcal espadin, Cien anos reposado tequila, passion fruit, agave nectar, pineapple and lime juice, while the Quintana Roo blends Ketel One vodka, St. Germain, lemon juice and muddled blackberries.
5). Happy Hour Starts at 3 pm
Hey, sometimes lunch runs long or gets a late start — so why not push right on into happy hour? From 3 to 7 pm, Monday through Friday, you can indulge in select cocktails, wine and shareables for $7 and bottled beer for $5. It’s the perfect excuse to order the charred Spanish octopus and a round of Ranch Waters and settle in for a while.
Visit TheTulumExperience.com to view menus and make a reservation.