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Elevated Mexican Cuisine at Empellon CocinaAlex Stupak's interpretations of Mexican cuisine are not only delicious, but beautiful. Start with a cocktail: I had the 60/40, a mezcal creation that started with an orange being set aflame in a cocktail glass, and the cocktail was poured over it. Smoky, citrusy, and perfectly balanced.
Among the dishes we tried, and loved: carnitas rillettes with spicy picked vegetables (shown in the photo); mezcal cured ocean trout; razor clam ceviche; and squid in black mole.