Nestled in the same mega complex as the Edge condos, Mole in Williamsburg features heavily wooded and ceramic interior and brings some much needed life to the new and still half-vacant retail plaza. If you like the idea of a family run establishment, then you’ll love the fact that Lupe’s mother still makes their molé sauce that gets shipped up from her home in Hidalgo, Mexico.
With outdoor seating and window ledge bar opening soon, its the perfect place to stop and sip a Cactus Pear Margarita rimmed with chili-lime salt after strolling the water’s edge a half-block away or you can test your liver by trying a few of the 80 different tequila’s on hand. The Tapatio mixed tequila drink named “Diablo” seems to be the choice beverage for those craving some spice.
The guacamole is made table-side from scratch in a little stone pig. After seeing all the ingredients involved, I imagined that our waiter was performing some kind of ritual to release the pig from its curse. Really good stuff. The Crepas Con Huitlacoche, a black corn mushroom crepe may be alarming at first glance with how much bright green poblano sauce comes smothered over it, but its soothing even texture and subtly flavored sauce makes it a complimentary appetizer before anything that might have some crunch to it.
Next up was the Ceviche Campechano which was one of their specials of the day and I just can’t get it out of my mind. Its definitely one of those kinds of dishes that you’ll get a particular craving for, trek to Móle and then figure everything else to eat or drink around it. Stuffed in a Sundae glass, this mountainous cocktail of chilled seafood makes a wonderful summer appetizer to pick at. Marinated perfectly, the octopus wasn’t the least bit chewy. Eaten with tortilla chips.
Just like the Ceviche Campechano, Mole’s famed Baja Tacos are also fantastic. A light and sweet battered flounder come three per order and I gotta say that each over-stuffed taco is so big that it makes sense to just share them. With so much fish and spicy mayo, you could easily have too much of a good thing and spoil it. Also, because there are plenty of traditional meat dishes and fillings to choose from, skip the shredded chicken as filling. There’s just not much flavor to it. If you have room at the end, definitely try the Flan Mole for dessert.
All in all, everything we tried was delicious. The staff was attentive and David the general manager did a wonderful job selecting the dishes and was honest enough on what he’d recommend or not. If you are sitting at a two-top, take note that the presentation for each dish is quite large(big plates). Its easy to run out of table space.
-Illustration and review by Esao Andrews
178 Kent Ave
(between Franklin St & 14th St)
Brooklyn, NY 11211
Neighborhood: Williamsburg – North Side