Acquisitions & Hotel Openings

Hotelier Bruce James & Chef Paul Bentley Open Metro-Chic Brasserie in San Miguel

SAN MIGUEL DE ALLENDE, MX. September 19, 2017 - Two of the leading stars of Mexican hospitality – the director of the country’s top city hotel and the chef of one of Mexico’s best new restaurants – have launched a new dining concept in San Miguel de Allende, opening a metro-chic brasserie called Bovine in the colonial heart of the celebrated destination.

“San Miguel de Allende has evolved into a hot new culinary hub of Mexico, making it the perfect spot to introduce our brasserie concept to the country’s dining scene,” said Bruce James, director of Hotel Matilda, which was recently named the top city hotel in Mexico by Travel + Leisure.

Mr.James has collaborated on the new restaurant with Paul Bentley, the Australian chef who is a rising star of the Mexican culinary world. His menu as chef of Mi Amor in Tulum has been enjoying rave reviews, while his Magno Brasserie in Guadalajara was named the Best New Restaurant in Mexico in Travel + Leisure’s 2016 Gourmet Awards.

Bovine is inside the elegant new Codigo Postal Design building that promises to become one of the city’s hottest new addresses. Located in the spirited center of the city, on the main plaza just steps from the iconic cathedral, Codigo Postal Design embodies the essence of modern San Miguel: a historic building was renovated to house the decidedly upscale and buzzworthy businesses, blending the old-world exterior with vibrant interiors that celebrate contemporary style. In addition to Bovine, the tenants are three upscale boutiques: Casa Armida, the artistic and exclusive home furnishings design company; eclectic jeweler Elisheva & Constance; and La Colektiva HojaSanta, a collective of artisanal high-fashion clothing designers.

“We are reinterpreting the traditional meat-with-vegetable concept of a steakhouse by focusing on cutting-edge preparation techniques and trends,” said Chef Bentley. “We are designing comfort food with complex and layered flavors that bring an exciting new metro-chic dining experience to San Miguel.”

The menu is simple, hearty and honest, hence the moniker of a ‘brasserie,’ explained Chef Bentley. The beef is being dry-aged in-house, the charcuterie is homemade, and local and national products are being emphasized. In a twist on the typical Mexican restaurant, in addition to the dining room guests may also eat in a spacious bar area with comfortable seating, creating a casual and welcoming scene. Adding depth and diversity to the dining experience is a seafood bar with fresh fish, oysters, clams and more flown in from Ensenada. Bovine serves lunch and dinner daily.

Noting that the menu is full of surprises, Mr. James emphasized that Bovine is not your average steakhouse. For example, an old favorite has been resurrected but with a new twist: Steak Tartare is prepared with truffles and tarragon aioli. Braised Beef Ribs are smothered in a red wine reduction with bacon, onion, radishes and carrots. The Bovine Hamburger patty is a mix of brisket, ribeye, chuck and braised shortribs and is infused with lemon zest. Lamb Ribs are dressed with miso, eggplant and gremolata. Suckling pig is laced with lavender, honey and smoked-salt jus. The menu also caters to purists who want the finest meats cooked on wood grills, including Cote de Boeuf dry-aged 45 days and top tier Rib Eye and New York Strip steaks.

For diners who prefer fish and fowl, there is a wide array of choices including: Whole fish with Fennel Salad and Lemon Vinaigrette; Wood-Fire Roasted Chicken with Lemon Marmalade, Green Sauce and Sorrel; Tuna Tartare with Ponzu, Flaxseed, Shallot and Yuzo Koshu; and Grilled Octopus with Gremolata and Potatoes. One-of-a kind salads are tossed with bold flavors, such as Tomato Buratta with Tomato Juice, Black Olives, Basil Oil and Peaches, Roasted Baby Beets with Raspberry, Orange Oil, Goat Cheese and Macadamia Nuts, and Charred Leeks with Smoked Buttermilk, Cured Yolk and Scallion Oil.

Desserts emphasize baked treats from the oven, from strudels and a Paris Brest with Hazelnut Cream and Praline Ice Cream, to Lemon Pie with Lemon Curd, Sour Cream and Lemon Peel Puree and Frangipani Pie with Almond Cream, Seasonal Fruits and Sugar Glacé.

A catalyst for San Miguel’s rise as a culinary hub was Mr. James’ collaboration on a new restaurant at Hotel Matilda with superstar Mexican chef Enrique Olvera. Opened in 2012, Moxi quickly evolved into a foodie destination and helped spark a restaurant renaissance in San Miguel that today is in full bloom – making the celebrated colonial town, which was named the world’s #1 city in Travel + Leisure’s 2017 World’s Best Awards, a new dining Mecca of Mexico. Moxi in particular has gained fame by hosting extravagant culinary evenings called Supper Clubs that are often combined with art showings and feature top restaurant and hotel chefs as guest chefs.

Under Mr. James’ direction, Hotel Matilda has forged an international image for its sophisticated ‘Matilda lifestyle’ guest experience, that has translated into top ratings in media polls and surveys. Hotel Matilda was named Mexico’s Best City Hotel in Travel + Leisure’s 2017 World’s Best Awards, and the #1 Hotel in Mexico in Condé Nast Traveler’s 2016 Readers’ Choice Awards.

Previously, Mr. James guided some of the most iconic and trend-setting luxury hotels and hospitality companies in Mexico – including general manager of famed Hacienda de San Antonio near Colima, the flagship Habita Hotel in Mexico City's chic Polanco district, Quinta Real Acapulco and Casa del Mar in Los Cabos – and in the process developed extensive ties in the country’s culinary world as well as spearheaded trend-setting dining at the properties he managed.

Cook, baker, pastry chef, entrepreneur, visionary, tattoos, loyalty, affinity and Magno Brasserie define the personality of Paul Bentley, an Australian with deep passions and values that determine each moment of his life journey. It all began for Chef Bentley in his native Southwestern Australia when, sparked by his inherent curiosity, he began to see the connection and natural coexistence between agricultural production and the sea – an understanding that became his greatest asset as a chef. His connection with the kitchen begun during his adolescence, when his affinity for cooking allowed him to be part of the culinary world from a very young age. Mastering his cooking skills enabled him to learn the necessary commitment that kept him out of trouble. Over more than 20 years of experience in gastronomy, he has been part of some of the most acclaimed restaurants in Australia, Europe and New York as well as Mexico. His cooking style is elegant and contemporary, with French technique, rustic scenes and depth of flavor. Bovine is ideally located in the heart of scenic San Miguel, on bustling Canal Street.
Bovine Street Canal # 16 local 6
Col. Centro, San Miguel de Allende
Zip code 37700 http://www.bovinerestaurant.com.mx/ Email: info@bovinerestaurant.com.mx or bookings@bovinerestaurant.com.mx Facebook: @Bovinerest Instagram: @bovinebrasserie

Media Contacts:
Marian Gerlich/Ed Placidi
P&G Communications * Los Angeles
pg@p-gcommunications.com
818-786-8687

Janet Mick
IT Public Relations * New York
jmick@itpublicrelations.com
212-941-5595,

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