Empellon Cocina
@Empellon
"Cocina - Finally done with construction. Time to cook! Doors opening next week...#pressure"
https://twitter.com/#!/Empellon/statu...
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Empellon Cocina
105 1st Ave, New York, NY 10003
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The menu has changed substantially in the last year.
On a recent visit, the masa chips and sikil pak were excellent. Our guest wanted a big bag of the chips to take home. Melted tetilla cheese was delicious, filling. Better shared with three people so you don't fill up on gooey cheese, sweet lobster, and tortillas.
Shortrib pastrami tacos with pickled cabbage and mustard seed salsa were creative and excellent! Perhaps the best pastrami I've had in a long, long while. So tender and juicy and fatty. Don't tell the folks at Katz's! Crispy sweetbread tacos with chorizo gravy were also good but not as revelatory.
We finished with the poached chicken, served with toasted vermicelli, chorizo, and chicken confit. Usually, I'm not someone to order chicken, but our server said this dish was amazing. And it was. Moist and flavorful chicken, just a wow. The toasted vermicelli was also a nice touch and hard to stop eating.
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Menu:
http://ny.eater.com/archives/2012/02/...
"Like Empellon Taqueria, the Cocina offers guacamole, chicaronnes, special salsas, and menu sections dedicated to fish, vegetables, and queso fundido. But here there is also a section of masa dishes as well as composed meat and fish plates including lamb sweetbreads, prime beef rib eye cap, and bay scallops with brown butter mole. Stupak is also test driving a tasting menu on Valentine's Day next Tuesday and will eventually add one to the permanent menu."
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sgordon
Jan 31, 2012 09:21 AM
Got a rezzie for their first Saturday night (the 18th) - usually I'll give a month or two for a new place to work out their kinks before giving it a go, but I'm looking forward to whatever Stupak does, so I'll gladly be among the shock troops on this one.
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re: kathryn
sgordon
Feb 22, 2012 12:45 PM
As it turned out we had to cancel - bit of a stomach ailment that day, figured better to give them a first try when not already a touch nauseous. Look forward to hearing your thoughts! We'll probably go soon, though - rezzies haven't been too hard to get, from what I could see on OT.
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