Entrepreneurship & Small BusinessRestaurants & Retail

Business Lunch: Tio Javi’s Mexican Grill

September 11, 2019

Business Lunch — The Chilean salmon is a lunch favorite. Pan sautéed, it’s served with a roasted poblano cream sauce, house-made pico de gallo and a side of cilantro lime rice. Also pictured is Tío Javi’s light and flavorful ceviche. Fresh Gulf shrimp, fish, diced tomatoes, onions, cilantro and jalapeño are marinated in fresh lime juice, which gives the seafood and onions a softened, “cooked” while imparting floral, citrusy notes. The ceviche is topped with avocado slices and tortilla strips. (Collin Richie)

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Recently sold to Ruth’s Chris Steak House owner Chris Bachman and the restaurant’s former executive chef, Carlos Betancourt, Tío Javi’s looks and feels a lot different than it once did. The partners invested an undisclosed “significant sum” to overhaul both the dining room and kitchen. The new space is brighter and fresher

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