Former Brooklynites decamped to Tulum in 2009 to pursue a slower, simpler life, and in many ways, they found it; after all, the restaurant they opened, Hartwood, is totally off the grid, with all dishes prepared on an open fire. But in other ways, their life became more full as Hartwood became a destination restaurant in high demand. The menu changes daily, based on availability of locally grown and produced ingredients, so you’ll never have the same meal twice—that is, if you’re lucky enough to get a reservation more than once. Nearly 10 years in, the restaurant is more popular than ever and tables are generally full.
