Dinner starts off with roasted cauliflower and red pepper salad, incorporating huitlacoche kernels, sauce and paper, avocado and fried epazote. Next, try huitlacoche tamale followed by huitlacoche masa "fettuccine" with roasted butternut squash, mushrooms, huitlacoche cream sauce, cotija, cilantro and boiled Marcona almonds; and confit pork cheeks with arroz con crema, huitlacoche brown butter and grilled sweet potato greens. Sweet corn atole with huitlacoche cream, dried corn and sweet potato churro ends the evening on a "huit" note. If you’re interested, get in fast because seating is limited to 40 guests at $40 each (plus tax and gratuity). To make reservations, call 404-968-9662.