After honing his unique elevated-comfort-food formula downtown, Alex Stupak finally gives midtown the taco joint it deserves. Expect a very modern yet traditionally oriented take on tacos and home-cooked favorites - elevated with creative touches and presentations.
The menu bears the chef’s signature creative flair, offering a range of small bites, imaginative 'haute' tacos and shareable large plates. The real specialties of the house, however, are Stupak’s desserts. Before getting into the taco business, he was a pastry chef known for boundary-pushing creations served first at Chicago’s Alinea, then at (the now-closed) WD-50 in New York.
The two-story restaurant brings diners near the open kitchen on the first floor in a space dotted with sculptures by Biata Roytburd and offers a bird’s-eye look from the balcony area above.
Innovative Mexican eats
Sticky rice duck tamales; hash brown tacos and the “Avocado” with lime, olive oil and eucalyptus yogurt desert.
Por qué no?, a combination of silver tequila, cilantro, serrano chile, and pineapple.