Local Flavor: Gran Electrica takes on big Mexican flavors
Photo credit: Kismet Magazine
In downtown Napa’s lively riverfront district, Gran Electrica, a Brooklyn-based Mexican restaurant, is full of surprises. This indoor-outdoor buzzy spot is vibrant, art-filled, and a spinoff of its East Coast sibling—a four-time Bib Gourmand recipient.
Photo credit: Kismet Magazine
The vibe
As soon as you walk in, you know it’s place to be. An air of energetic coolness purrs within the walls splashed with murals celebrating California’s wine country landmarks in the Day of the Dead style inspired by artist Jose Guadalupe Posada’s most famous work, Gran Calavera Electrica (meaning “great electric skull”), which inspired the restaurant’s name. Large floor-to-ceiling windows; colorful touches; a counter in front that opens into the bar; toile wallpaper from Brooklyn-based Flavor Paper; and a sweet patio with lamps and a mural by Bay Area based artist DJ AGANA, create an inviting, convivial environment. The back patio also has a garden growing epazote, cilantro, chiles and edible flowers, which are used to brighten several dishes on the menu.
Photo credit: Kismet Magazine
The story
Tamer Hamawi, one of the owners, brings an established career in nightlife and hospitality that started in Melbourne and extended into New York’s prolific dining scene. He and his wife, Blaire, moved back to Napa Valley where Blaire is from, and serendipitously discovered 1313 Main as the new restaurant space for Gran Electrica.
The crowd
California wine country’s savviest locals, couples on dates, young professionals and hip travelers who really know their food flock to the restaurant for a modern take on Mexican flavors and techniques. The whole experience feels like a party so it’s not unlikely you’ll end up chatting with guests at the next table.
The food
You’re in great hands, thanks to the skills of Chef Ignacio Beltran, who has spent time in the kitchens of Ad Hoc in Yountville and Meadowood in Napa. Beltran, who’s from Mexico, deftly brings huge flavors into his menus. The supremely shareable menu features the usual suspects like tacos (fried cauliflower, lengua, carnitas and tinga de pollo are among the fillings), while the larger ensalada y plato fuertes section provides interesting departures from the normal. The elote corn is earthy and dangerously cheesy, studded with fresh cortija and coated with a chipotle aioli, while the crepas de cajeta arrive as an envelope of homemade batter hiding a decadent caramel sauce. A perennial cocktail favorite are the carrot margaritas with fresh pressed carrot juice.
The service
Service is as cool as the clientele. Come with friends and let your palate be pulled every which way.