Hours: 11:30 a.m. to 9 p.m. Monday through Thursday. 11:30 a.m. to 10 p.m. Fridays and Saturdays. Summer hours will begin in the warmer months, when the restaurant will likely stay open until 11 p.m. on Fridays and Saturdays.
Where: 228 N.E. Fourth Ave., Camas.
Contact: 360-210-5311 or www.nuestramesacamas.com.
Health score: Nuestra Mesa received a score of 0 on Nov. 25. Zero is a perfect score, and Clark County Public Health closes restaurants with a score of 100 or higher. For information, call 360-397-8428.
Why: April marks the five-year anniversary for Nuestra Mesa in historic downtown Camas. For owners Todd and Tania Moravitz, the road to success has been defined by steady refinement and, most recently, expansion.
The space formerly occupied by Twilight Pizza’s Camas location, conveniently located next door to Nuestra Mesa, is now a part of the restaurant, providing additional kitchen and dining space to the family-friendly Mexican restaurant. What began as a dream come true for the owners has proven to be a mainstay for those seeking authentic Mexican fare in Clark County.
Hours: 11:30 a.m. to 9 p.m. Monday through Thursday. 11:30 a.m. to 10 p.m. Fridays and Saturdays. Summer hours will begin in the warmer months, when the restaurant will likely stay open until 11 p.m. on Fridays and Saturdays.
Where: 228 N.E. Fourth Ave., Camas.
Contact: 360-210-5311 or <a href="http://www.nuestramesacamas.com">www.nuestramesacamas.com</a>.
Health score: Nuestra Mesa received a score of 0 on Nov. 25. Zero is a perfect score, and Clark County Public Health closes restaurants with a score of 100 or higher. For information, call 360-397-8428.
What I tried: I tried the two new menu items: the kale side salad and the ceviche made with sashimi and served with freshly made corn tortilla chips. I also had a cup of the chicken corn chowder.
I indulged in the soup first because it was the only hot item that I ordered. It was delicious. This soup was comfort food at its best. Corn, onion, carrots, potatoes, shredded chicken, garlic, butter and cilantro were combined in the soupy broth to produce a distinct and hearty flavor, just rich enough for a chowder. I found it appetizing to the last spoonful.
The ceviche was expertly made. A blend of sashimi, tomato, cilantro, celery and red cabbage was doused in a lime dressing and topped with guacamole and a lime wedge. The fish, which was soaked in lime to denature its proteins, was delightfully delicate and fresh tasting. Overall, this salsa-style salad was garden fresh. The chips were sturdy and some had air pockets in them — one of the best characteristics of fresh-from-the-fryer chips.
Lastly, I ate the kale salad. The appearance of this salad wasn’t exactly inspiring. It was a bed of green kale mixed with cubes of green apple and ruby grapefruit sections, with a few jicama strips across the top. However, the light amount of vinaigrette used on the salad was just enough to create surprise in every bite.
Menu highlights beyond what I tried: Tacos are made with fresh corn tortillas, radish, lime and cilantro and come with chicken, pork, steak, fish or shrimp. The chile relleno is very good, and everything that I have tried with pork in it has been exceptional. I have yet to try the tortas during lunch, but they looked delicious. They come with the same meat choices as the tacos, and you may add a fried egg to them as well.
Atmosphere: The original brick-walled space has been remodeled to include a front-end bar topped with handsome white oak procured from a Jim Beam distillery, circa 1920. Lighting includes decorative red pendant lights, halogen track lighting and ceiling can lights, which add drama and bring attention to the restaurant’s warm colors and interesting textures.
Instead of walls decorated with items, the walls themselves are covered with interesting surfaces that create an uncluttered, rustic-meets-urbane vibe. A few ceiling fans and a chandelier are featured in the main dining room. Simple tables and chairs provide seating and may be arranged to accommodate larger parties.
Other observations: My server was polite, professional and attentive without being intrusive. Todd Moravitz has a welcoming demeanor and makes it a priority to visit diners to make sure they are having a pleasant experience.
I have always appreciated the portion sizes at Nuestra Mesa. I consider them reasonable for a healthful diet. I finished my meal feeling satisfied and energized.
A menu featuring more new items is slated to roll out as summer approaches.
If you notice the carpet on the underneath side of the tables, as I did, its purpose is to absorb sound — evidence of the owners’ dedication to providing the best possible experience for diners.
Cost: Appetizers range from $1.50 to $8. Salads are available in side and entrée sizes and cost $4.50 to $9. Lunch entrées are around $15, and tortas (served during lunch) cost $7 to $9. Tacos cost $3.50 or $4.50 each. Dinner entrées are around $15 to $20.
