A signature pasta dish showcasing the restaurant's housemade noodle work. Beef ragout simmers slowly to develop depth, while smoked tomato adds a subtle campfire quality. Hoja santa (a Mexican herb with anise notes) lifts the dish with fresh aromatics. Reviews consistently praise the sauce-to-pasta ratio and the clarity of each component.
Tips from diners
Ask to watch the chefs hand-roll this pasta if you arrive early. The technique is visible from the dining room and worth observing.
Pair this with a Mexican red wine from their list—the smoked tomato bridges wine and sauce beautifully.
Fresh soft-shell crab from Mexico's Gulf coast receives minimal manipulation to let the sweetness shine. Seasonal vegetables change with availability, and bright citrus (lime or grapefruit) cuts richness. This dish represents Meroma's commitment to sourcing from specific regions across Mexico rather than generic imports.
Tips from diners
Ask when soft-shell crab season is actively running. Summer months are best for sweetness and availability.
A vegetable-forward starter that demonstrates the kitchen's attention to technique. Eggplant is cooked until silky, not mushy. House-made chili crisp (likely featuring Mexican chiles) provides heat and crunch. The focaccia base is warm and slightly crispy—not bread but a foundation that supports the toppings.
Tips from diners
This dish shows why Meroma isn't a typical Mexican fine dining spot. It's vegetable-focused but never feels like a compromise.
This non-dairy vegetable dish rotates with ingredient availability. In spring you might find young greens and spring peas; in summer, heirloom tomatoes and squash. Each vegetable is cooked to its ideal doneness—crisp where it should snap, tender where it should melt. A show of kitchen skills and sourcing relationships.
Tips from diners
Ask your server what vegetables are peaking this week. The dish tastes entirely different month to month.
Pork shoulder braises until fork-tender, absorbing the flavors of aromatics and spices that simmer alongside. The kitchen likely braises for 4-6 hours to achieve this texture. Served with its braising liquid (reduced to concentrate flavor) and accompanyments that change seasonally. This is comfort food executed with precision.
Tips from diners
Order this on cooler evenings when you want something warming and substantial. The meat shreds easily so you can eat with a spoon.
Co-chefs Mercedes Bernal and Rodney Cusic met at the French Culinary Institute in New York and worked in Manhattan fine dining (Del Posto, Café Boulud) and London before opening Meroma in Roma. The name combines 'Me' (Mercedes), 'Ro' (Rodney), and 'Ma' (mother—their third partner Gina Basar). The menu shifts seasonally with an emphasis on sourcing from across Mexico, featuring housemade pastas and preparations that feel contemporary without being pretentious.
This is chef-driven dining but the atmosphere is approachable—no jacket required, and staff explain dishes without jargon. The gallery-like space adds to the experience.
Book 1-2 weeks ahead for weekends. The small dining room fills quickly and walk-ins rarely get seated.
Weekend lunch seatings are quieter than dinner and offer the same menu at better value. Come between 1-2 pm on Saturdays.
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