Acopio Restaurant

Jonathan Dolan a month ago

A hidden gem. We went there last night. We were greeted at the door by two people. Both polite. It's a small intimate cozy nook of a place. We requested to be seated at the bar, as always. The mixologist, Beatrice, was knowledgeable about drinks and the menu. We fell in love pretty quickly with the vibe and how atmospheric the place was. Drinks were excellent. They have freshly made daily different Agua Frescas that you can add spirits to!!!!! I had the Hibiscus and added tequila. SO, so good. I had a few. (Smiling.). My husband tried multiple different cocktails settling on the milk punch. It too was excellent. We had the Elote, perfection. One of the best yet! We also had an appetizer where you make your own taco. Really good, beans and cheese, yummy. He had the Mole and I had the special of the day, Birria tacos. Both were excellent but the Mole was the star. We ended with espresso martinis and a wonderful layered dessert that you must have but I can't remember the name. The pastry on top was just so damned good, on top of layers of lovely things. It was a great time. We got to speak to the owner, Lorena, for a bit. She was busy with all the guests but to

Wendy (NatureGal) 5 months ago

Wonderful evening with friends, fabulous food and delicious cocktails! This is a hidden gem in San Jose. Go check it out! We loved so many dishes. Apps: potatoes were the favorite, followed closely by Elote Oysters and a tortillas de Casa. Mains also had a lot of great dishes. Tacos Al pastor, Huarache, a fish Rice. We tried all three deserts and all delish. We had a lot of cocktails as well, great flavors and presentation. We all agreed we haven’t had such a great meal in a long time. Service was top notch. Definitely coming back.

Alvaro Torres 5 months ago

This was about a month ago. This was maybe the 10th time I’ve been here. I believe this is the best restaurant in SJ. This is an elevated take on Mexican food and they do it right. Is it a little pricy? Sure. Is it worth it? Definitely. The tostada de kampachi is amazing! I’m not even a seafood guy but I love it. Get it every time. I love the seasonal menu changes too. This place is just excellent.

Malinda Dominguez 6 months ago

While I’ve been here a couple times with my friends I wanted to surprise my man by treating him out to a place he hasn’t been. While everything started off fine, we fell short of service and when the food came I was less impressed. After this experience. I think I’ll be cooking at home from now on for our special occasion. We came for Valentine’s Day for a pre-fixed menu at 6pm and didn’t get out until 8pm. We even were sat 10 minutes early since we showed up early/on-time. Not sure what took so long when everything I’m sure was made ahead and of time. The salad was a great start. The farro risotto was just ok for me but my boyfriend really enjoyed it. The One scallop that took a while to come out was my least favorite. I didn’t enjoy the texture and waited a while for the dishes to come after our rice which made me NOT enjoy the prefixed menu since we had to be on their time and they seem to have been falling behind . If they did have to make one thing, it may have been the scallop but how long does that even take?! Everything seemed like it took longer than expected and for over $100 a plate I will not come back after this experience unfortunately. Our dishes just didn’t seem lik

Reddick M. Edited 7 months ago

I had Acopio bookmarked for months and nearly forgot about it until I started thinking hard about where to take a guest from out of town. Acopio looked very appealing, but I didn't expect that a Mexican-fusion restaurant on the east side of San Jose would be Michelin-worthy. Acopio's space is very well-kept and designed both festively and elegant. The service was attentive and clearly a point of pride, a stark contrast from my inexplicable experience at True Laurel in SF last weekend where I waited for 30 minutes before a server came back to check on me. Each dish was artful, despite the simplicity of a dish such as Tacos Al Pastor, which consisted of pork confit, charred pineapple and fresh tortillas. The pork belly was marinated and seared to perfection. Together with a bit of tomatillo salsa, it was a unique elevated interpretation of Tacos Al Pastor that I'm already craving again. Each ingredient was meticulously marinated, charred and presented. The Tacos de Cachete was an interestingly textured dish, with pickled white onion pedals and beef cheek. A bit mushy but flavorful. On a second subsequent trip, I tried the Molé Poblano con Pierna de Pato & Chile Relleno. Th