Less than a year after opening, the modern Mexican restaurant Bacalar has shuttered its doors in Austin's downtown Rainey Street District, with plans to transition into a more casual eatery. The high-end dining establishment, known for its Yucatán-inspired cuisine, found itself at odds with the neighborhood's desire for accessible and informal spots as indicated by Urbanspace, the real estate company behind Bacalar and its adjacent walk-up, Tómalo Taqueria. "Our original intent for this restaurant was to be fun dining," Urbanspace CEO Kevin Burns told Eater Austin but acknowledged the venue unintentionally gravitated towards a more upscale reputation.

The closure follows a mutual parting of ways with Bacalar's executive chef, Gabe Erales, the somewhat controversial winner of 'Top Chef' Season 18 and the figure harried by a previous dismissal from Austin's Comedor over policy violations related to harassment and discrimination. With a certain air of finality in the era of Erales' influence at Bacalar, Urbanspace notes that the shift aims to embrace the more laid-back vibe of Tómalo, which will expand to occupy the full space of the former restaurant. "Urbanspace Hospitality's goal is to create concepts that serve the neighborhoods in which they reside," and they have expressed their "profound gratitude to Chef Gabe Erales," while emphasizing that his involvement with the new Tómalo will cease, as reported by a representative from Urbanspace Hospitality in an Austin Chronicle interview.

The transition comes in the wake of customer and neighborhood feedback suggesting a growing preference for everyday dining experiences, a sentiment Bacalar, originally conceived to be an inclusive and authentic representation of Mexican culture, seemingly could not fulfill. The restaurant initially aimed to be an everyday haunt; however, according to a statement obtained by the Austin American-Statesman, the project "quickly be perceived as a special occasion restaurant," as Erales reflects on the trajectory that led to the establishment's swift conversion.

As for the future, Erales seems to be taking a pause to process the recent events surrounding Bacalar, suggesting a period of reflection is necessary before considering his next steps in the Austin scene. Meanwhile, Tómalo is set to offer a menu geared towards more taco fare and grilled items at more affordable prices and it’ll keep Bacalar’s large tomahawk steak, served alongside cocktails, including tequila and mezcal drinks. While the full operation under the new brand is expected to make its debut in August, the Tómalo window will remain operational, serving food as the space undergoes its transformation, Eater reports.