Danny Mena and Oscar León Bernal say they want to be ‘more adventurous’ with La Lonchería, which offers sandwiches as the focus of its menu. Executive chef Luis Jimenez (formerly of Michelin-starred Parachute) offers five varieties of tortas (Mexican sandwiches) including the La Nueva Yorkina, with pibil-marinated porchetta, habanero onions and avocado beans. Along with sandwiches, there are tacos made with pastor-rubbed tuna and oven-roasted purple yam; grilled dishes like adobo-rubbed brisket; and appetizers, including chilitos rellenos with tuna confit.
The long and narrow space features four colorful high-top tables, custom painted by local Mexican artists, while the back of the room has eight wooden dining tables situated below glass globe pendant lights.
Well-executed Mexican food
Pues Si Pues with grilled ribeye, spring onions and salt rubbed cactus La Nueva Yorkina with pibil flavor roasted porchetta, habanero onions and avocado beans Pambazo-azo with burrata-stuffed huauzontle and cascabel salsa
Margarita de Mezcal with Pelotón de la Muerte Mezcal and fresh lime Caifán with Ilegal Reposado, Zirbenz and Sweet Vermouth Ay Cañita with Paranubes Oaxacan Rum, Mezcal and fernet