One of the best things about living in NYC is being able to teleport to a different world just for one moment while having dinner only a couple train stops down the street. And when you step into tán by Chef Richard Sandoval and Chef Jonatan Gomez in Midtown, you will forget the cold weather ever existed with the immediate ambiance of palm trees and a Mexican-inspired architecture right at the door; the stairs lead you to a second floor dining room that encaptures only what I imagine Tulum might feel like (remind me to actually book a trip someday soon).
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The cocktail menu has yet to be announced as their liquor license is pending until hopefully the springtime, but no reason you can’t enjoy something equally as good that is non-alcoholic like this coconut mango fizz mocktail made of a mix of coconut water, muddled macerated pineapple, fever-tree club soda, coconut foam, and mango sorbet.
I kept it traditional with the chips and guac as an appetizer that is served with grilled corn tlayudas. The flavor of the guacamole was on-par and the presentation was exactly what I was expecting: absolute perfection.
I was torn on my main course but decided to go with the lobster pozole soup with hominy corn, guajillo lobster broth, radish, oregano, baby lettuce (the photo does not do it justice trust me!).
Overall I had an amazing experience here and need to come back for more of their signature dishes. The top on my list are the bone marrow, tuna tartare, and seafood enchiladas. You can check out the menus here.
