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 BROILED
Weed Butter, Garlic, Parmesan, Onion, Prosciutto, Salsa Macha
BREAD + WEED BUTTER
Baguette, Herb-Nori-Anchovy Butter
N.C. SNAPPER CEVICHE
Red Onion, Serranos, Cucumbers, Pepper Mix, Tortilla Chips
CHAR THE MARKET
NC Farmers Market Broccoli, Portobello, Onion, Bell Pepper, Cauliflower, Squash, Chimichurri, Carolina Sunshine
Here is what I had to drink:
ANYWHERE BUT HERE
Rum, 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:
