Opening Hours
Today: 12–10pm
Wed:
12–10pm
Thurs:
12–10pm
Fri:
12–11pm
Sat:
12–11pm
Sun:
Closed
Mon:
9am–10pm
Location
37 West 19th Street
Neighborhoods
Location
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More Mexican nearby

Lost Gem
Tacombi 1 Mexican Breakfast Flatiron Tenderloin

Tacombi

On a perfect summer day, the Sideways team sat down for lunch at Tacombi, a relatively new and thriving addition to Manhattan’s Mexican food scene. Sitting at one of the higher tables near the front of the restaurant, with a breeze blowing in from 24th street, one can’t help but notice that the restaurant practically gleams (at the time of writing, it is just about seven weeks old). Even the painted sign advertising “Frutos Naturales” above the juice bar looks as if it was finished that morning. We sampled a variety of tacos and other Mexican staples (including their remarkably flavorful rice and beans), as well as some of their fresh-squeezed juices. Although all of it was delicious and satisfying, we were particularly taken with a few of the dishes we tried. Their El Pastor tacos, prepared with pork roasted and marinated with pineapple for two days before serving, were tender and savory. For our vegetarian readers, the Quesadilla Maiz Azul, prepared with dried chili sauce, Chihuahua cheese, and corn on a blue tortilla, and the Black Ben Y Sweet Potatoes taco, are must-haves. And, for the scorching summer days to come, their pineapple juice with ginger and mint takes refreshment to another level. Our food came with sides of salsa verde, salsa roja, escabeche (a mix of pickled vegetables), and radish and mint, as well as an optional extra-hot habanero sauce for the adventurous — all fresh and prepared in-house. Fresh, in-house, and local is the name of the game for Tacombi’s executive chef Jason DeBriere. Everything from the tortillas — which, if you come at the right time of day, you can watch them make in their tortilleria — to the guacamole, to the meat used in their tacos, is prepared fresh every day. DeBriere even goes personally to markets around New York City to select the vegetables for the escabeche. Alan, a chef at Tacombi with whom we had the privilege of speaking, described DeBriere as a mago de comer, which roughly translates to “food wizard. ” “He never cuts corners, ” he added. He also emphasized the dedication of every chef in the kitchen to making everything fresh every day, as well as making locally sourced ingredients a major priority. “We’re just trying to produce traditional Mexican food, ” Alan told us. “We’re not trying to do a fusion with American food. ” This philosophy extends to their breakfast menu, which is full of traditional Mexican breakfast dishes like their huevos rancheros and fresh-baked breakfast pastries, like their fruit-filled empanadas. With its open, relaxing atmosphere and exceptional Mexican cuisine, Tacombi is a great place to stop by for any meal. “We want to create a space that does more than welcomes you, ” Alan said. “It transports you. ”

Lost Gem
Cosme 1 Bars Mexican Flatiron

Cosme

I had been following the developments of Cosme since I first read about the impending restaurant earlier in 2014. As soon as I learned that they were taking reservations for their October opening, I grabbed one for the first week. Spacious, with cement floors and industrial black pipes on the ceiling, I found Cosme to be uncongested. The table arrangement provided far more room in this restaurant than New Yorker's are used to when dining out. I also appreciated the individual spot lighting, allowing for a more private ambiance, and the planted cacti in Mexican pottery outfitting each table. The restaurant's contemporary decor was intriguing, yes, but it was the food that took center stage. Victor, our waiter, was proud to tell my group, that Enrique Olvera's restaurant, Pujol in Mexico City, was "very famous. " I knew that the owner and chef of Cosme had a fine international reputation, but enjoyed listening to this delightful man sing his bosses praises. He went on to elaborate on the fresh ingredients and the authenticity of each; "The corn is all grown in my country and used in almost every dish that we serve. "While beginning the meal with a few tasty drinks, including the classic Margarita, we polished off a few baskets of the over-sized homemade blue corn chips and spicy dipping sauce until our orders of fried, cheese-filled quesadillas arrived. Unlike the plate of flat, limp triangles often served elsewhere, these quesadillas were crisp, puffy, and oozing with quality cheese. Although we were eager to try Mr. Olvera's take on guacamole, we were disappointed to learn that this was a bar-only item. Next time, we will have to stop at the front of the restaurant first. Moving ahead to an order of Burrata with Weeds - Victor said that "tonight's [Weeds] have a mix of dandelion, arugula and watercress" - we were ecstatic with how creamy and absolutely delicious the large ball of mozzarella was. For the main course, the guys had ordered simply prepared slices of filet that they said were perfection, served with shishito peppers, a bit of sauteed onions and an avocado and tarragon sauce. I tried a vegetarian version of the Barbacoa with small pieces of mushrooms and squash. When I asked about the Chilaquiles, a mélange that starts with fried corn tortilla chips at its core, my twenty-five year old nephew from California replied, "Well, this was the one thing that I recognized on the menu, so I ordered it, but it tastes nothing like what I am use to getting in LA. " I smiled, pleased to have introduced to him to the gourmet version of this Mexican classic.

More places on 19th Street

Lost Gem
Burger and Lobster 1 Burgers American Seafood Flatiron

Burger and Lobster

The moment I walked into Burger and Lobster, I knew that it was not a typical seafood restaurant. Huge lobsters swam in tanks by the door, and a whimsical chalkboard announced the restaurant’s grand total of three menu items: the burger, the lobster, and the lobster roll. When Burger and Lobster opened in January of 2015, no one knew whether its limited menu would appeal to New Yorkers. Vanessa, the general manager, was especially skeptical. “But after just a few weeks, ” she told me, “the restaurant was a huge success! I couldn’t believe it. ” Since then, Burger and Lobster’s reputation has continued to grow, and the wait on weekends can be up to an hour. When I stopped by on a sweltering July afternoon, I could see why the restaurant has become so popular. Housed in a former tae kwon do studio, Burger and Lobster feels both casual and upscale, with high ceilings and simple décor (I especially liked the lobster trap light fixtures). With seating for up to 300 people at a time, the restaurant can easily accommodate large groups, and the downstairs space is available for private events. Even better, every item on the menu is $20 and comes with generous portions of salad and fries. Burger and Lobster has a distinctively American feel, so I was surprised to learn that the company is based in the UK. According to Vanessa, it all started out with four friends who had known each other since high school. They already owned several high-end London restaurants, and when they decided to do something fun and different, Burger and Lobster was born. The first restaurant was so successful that the business multiplied, and now has eight locations in London and several others in Manchester, Wales, and Dubai. All of Burger and Lobster’s locations have the same laid-back atmosphere, but Vanessa told me that the New York restaurant is the most fun. “A lot of our servers are actors and actresses, ” she explained, “and they’re always having a good time. Last week, two of them performed a scene from Dirty Dancing, and everyone loved it! ”In spite of its relaxed environment, Burger and Lobster is very serious about the quality of its food. Vanessa explained that they buy all of their lobsters from the same group of lobstermen in Nova Scotia, while their beef comes from carefully selected Nebraskan ranchers. “We work really closely with them to make sure all of our food is of the highest possible quality, ” Vanessa added. We had the opportunity to try the food for ourselves just a few minutes later, when the server presented us with all three of Burger and Lobster’s menu items. The lobster paired perfectly with the lemon garlic butter (as did the fries), and once we managed to bite into the towering ten-ounce burger, we found that it was juicy and filling. The Manhattan Sideways team especially enjoyed the creamy lobster roll on soft butter brioche, a choice that felt refreshing and summery. Though we did not sample the drink menu, Vanessa told us about the signature cocktails and wines that Burger and Lobster has on tap, as well as its many beer options. When we had eaten as much burger and lobster as we could—the portions were quite large—Vanessa took us on a tour of the restaurant’s lobster lab. This area, which was designed by a marine biologist and is regulated by a complex computer system, can hold up to 4000 pounds of lobster at any given time. “We go through a lot of lobster, ” Vanessa told us. “On weekends, sometimes we use as many as a thousand per day. ” While the smaller lobsters are kept downstairs in the lab, the “big boys, ” as they’re affectionately known, are kept on the main floor for customers to admire. Between six and eighteen pounds, some of these lobsters are estimated to be eighty or ninety years old, and they are quite an impressive sight. We even got a chance to hold one of the big boys, a six-pounder who remained surprisingly calm as we lifted him by the claws. Burger and Lobster’s Manhattan location has received rave reviews, and Vanessa told us that the company will soon bring its high-quality food and impressive service to other locations in New York and the United States. But until then, anyone hoping to experience Burger and Lobster will have to make their way to this cool, casual spot on West 19th Street.