We finally made it to Cortez. The vibe is amazing. The space is fun and funky. The concept is chef-driven seafood and small plates. They try to draw on their food memories travels through the years and Mexican-American heritage. Executive Chef Oscar Diaz’s menu is a reflection of his weekly walks through the farmer’s market and the bounties brought in by our local fishermen.

We went with a few friends and shared a ton of small plates. Here is what we had to eat.

GET ‘EM BROILEDWeed Butter, Garlic, Parmesan, Onion, Prosciutto, Salsa Macha

BREAD + WEED BUTTERBaguette, Herb-Nori-Anchovy Butter

N.C. SNAPPER CEVICHERed Onion, Serranos, Cucumbers, Pepper Mix, Tortilla Chips

CHAR THE MARKETNC Farmers Market Broccoli, Portobello, Onion, Bell Pepper, Cauliflower, Squash, Chimichurri, Carolina Sunshine

Here is what I had to drink:
ANYWHERE BUT HERERum, pineapple, toasted coconut, lemon, and Angostura Bitters

My favorite was the ceviche. It was served with chips and was the perfect combination of flavors. I also loved my cocktail. It is one of my favorite cocktails in Raleigh. If you are in the mood for a tiki drink you need to stop by Cortez.

They have an Oyster Happy Hour where they have dollar Oysters 5-6 p.m. Tuesday through Saturday. This is the perfect way to check them out if you haven’t had a chance yet.

Bonus Pics: