Restaurants
Geronimo Tequila Bar and Southwest Grill Politely Declines Your Tex-Mex Assumptions
From ancestral corn tortillas to Chimayó chile and barrel-aged tequila, Geronimo’s serves Delray Beach something deeper than expectations.
January 14th, 2026
Take a deep dive into New Mexican cuisine, real tequila and a Delray Beach kitchen at Geronimo’s that cares far more about history and technique than shortcuts.
Most people walk into a place called Geronimo Tequila Bar and Southwest Grill expecting one of two things. Either a margarita-heavy night that ends with tacos you’ve had a hundred times before, or a Southwestern remix that plays it safe and calls it authenticity.
Geronimo politely ignores both expectations.
From the first bite, it’s clear this kitchen isn’t interested in shortcuts or crowd-pleasing clichés. What shows up on the table feels deliberate, layered, and rooted in a culinary lineage that doesn’t get much airtime in South Florida. This isn’t Tex-Mex. It’s not California-style. And it’s definitely not a five-dollar taco situation.
At the center of it all is Executive Chef and Culinary Director Arturo Franco Camacho, whose approach to new Mexican cuisine reads less like a trend and more like a lifelong conversation. The food here draws from a crossroads of cultures. Indigenous Pueblo traditions, Spanish influence, Mexican technique, and American adaptation, all folded together over generations. The result is a cuisine built on shared ingredients used with intention rather than excess.
Camacho is quick to point out that Southwestern food often gets mislabeled as simple or casual. In reality, it’s anything but. Corn, beans, squash, chiles, wheat. These ingredients form the backbone of the menu, but the way they’re handled is what sets Geronimo apart. Flavors are bold, sometimes intense, but never reckless. Heat is present without hijacking the dish.
That philosophy shows up immediately in the tortillas.
Geronimo works with organic, ancestral corn, producing tortillas that feel foundational rather than ornamental. They aren’t there to hold a filling. They’re there to matter. The same goes for the sauces, particularly the elusive Chimayó chile, sourced from a small collective of growers whose combined harvest makes its way into the restaurant. Scarce and deeply tied to New Mexican identity, it brings a focused, earthy heat that lingers instead of shouts.
Some of the most compelling dishes on the menu don’t rely on protein at all.
The Three Sisters combination, built around squash, beans, and corn, nods to indigenous sustenance traditions that predate modern menus by centuries. It’s deeply satisfying, quietly complex, and a reminder that restraint can be just as powerful as indulgence.
When proteins do take center stage, they’re treated with respect rather than bravado. Sauces enhance instead of disguise. Techniques are chosen to let ingredients speak clearly. This is food that trusts itself.
The bar follows the same rules.
Tequila isn’t used as a party trick here. Margaritas are built with fresh lime juice and agave, skipping premade mixes in favor of balance and clarity. Geronimo even works with barrels aged specifically for their program in Jalisco, reinforcing the idea that what’s in the glass should carry the same thoughtfulness as what’s on the plate. Pairings feel natural, not performative.
What makes Geronimo work is its discipline.
Camacho also oversees Camacho Garage, a concept centered on Mexican street food, but the lines are never blurred. Ingredients may overlap, but intent does not. Geronimo exists to tell the New Mexican story clearly, without dilution or fusion-for-the-sake-of-it.
The dining room reflects that same confidence. It’s lively without feeling hectic, welcoming without trying too hard. It fits seamlessly into Delray Beach’s dining scene while offering something that feels genuinely different.
Geronimo doesn’t try to win you over with spectacle.
It wins by trusting the food, respecting the history, and letting curiosity do the rest. For diners willing to approach Southwestern cuisine with an open mind, this is a place that rewards attention, invites conversation, and quietly changes expectations along the way.
And yes, the tequila helps.
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Geronimo Tequila Bar and Southwest Grill
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Geronimo Tequila Bar and Southwest Grill
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Geronimo Tequila Bar and Southwest Grill
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Geronimo Tequila Bar and Southwest Grill
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Geronimo Tequila Bar and Southwest Grill
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Geronimo Tequila Bar and Southwest Grill
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Geronimo Tequila Bar and Southwest Grill
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Geronimo Tequila Bar and Southwest Grill
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Geronimo Tequila Bar and Southwest Grill
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Geronimo Tequila Bar and Southwest Grill
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Geronimo Tequila Bar and Southwest Grill
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This 10-seat omakase opening in Miami is about to be one of the hardest reservations to get. Takay on Coral Way combines high-level sushi, intentional design, and a guest experience that feels personal from start to finish.
March 17, 2026
Miami, if you love a beautifully done omakase, this is one to have on your radar.
There is a new omakase concept opening this spring on Coral Way, and it already feels like the kind of place people will be trying to get into early. Takay is an intimate 10-seat experience created by founders Glen Kotlyarski and Yoni Matz, bringing together serious culinary pedigree with a very intentional, guest-focused vision.
Let’s start with the people behind it, because that is really what defines this concept.
Chef Glen Kotlyarski leads the culinary experience, bringing more than 2 decades of fine-dining expertise. His background includes the Jean Georges group and Miami’s Michelin-starred Hidden, and that level of precision and discipline is felt in every course. His approach draws from traditional Edomae sushi techniques, while staying grounded in seasonality and balance.
Alongside him, co-founder Yoni Matz brings a strong hospitality perspective shaped by years of building and operating restaurant concepts. His influence is clear in the overall experience, which is designed to feel warm, welcoming, and engaging rather than overly formal or intimidating.
And you feel that from the moment you arrive.
The space, designed by Japan based architecture firm KTX, is quietly stunning. Guests enter through a Japanese Zen garden, setting a calm and intentional tone before stepping inside. The interior blends traditional Japanese craftsmanship with subtle Miami influence, featuring natural materials, soft lighting, and a sculptural wooden wave installation inspired by The Great Wave off Kanagawa. The entire room is designed to slow you down and bring your attention fully into the experience.
Takay’s omakase follows a classic Edomae style, with two nightly seatings, each centered on a 17- or 20-course progression. Seafood is flown in from Japan and paired with seasonal ingredients from local farms, allowing the menu to evolve continuously.
The experience moves through sashimi, nigiri, and composed dishes, with each course prepared directly in front of guests and thoughtfully explained. It feels interactive, personal, and immersive, making the entire evening feel intentional.
It strikes that rare balance where the experience feels polished and high-level, but still comfortable enough to fully enjoy without overthinking it.
When it opens, Takay will offer a 17-course signature omakase at $225 per person and a 20-course extended omakase at $275. Each seating includes a welcome beverage, with optional sake, champagne, and wine pairings available.
Takay is located at 2296 Coral Way in Miami and will be open Tuesday through Saturday with seatings at 6 pm and 9 pm.
In a city known for large, high-energy dining scenes, Takay introduces something a little more intimate and intentional. It is the kind of place that focuses on the details, and those are usually the ones that stand out the most.
Reservations are expected to be limited. Learn more HERE
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