Nothing about BCN could have prepared diners for its newly opened sister restaurant in River Oaks District. MAD (read as “mad” not as “em-ay-dee”) offers stunning visuals — courtesy of both designer Lazaro Rosa-Violán’s interior and the well-dressed crowd — and an atmosphere that’s as high-energy as BCN’s is staid.
Chef Luis Roger has turned up the creativity, too, with several dishes that use modernist techniques, such as the MAD ‘n cheese that features noodles made out of chilled broth and beef tartare wrapped in edible "newsprint." Wood-roasted paella is another of MAD's signatures; when prepared with a proper socarrat, they're among MAD's most memorable dishes. A lengthy wine list and an elevated, gin-forward cocktail program round out the experience.