Location

105 1st Avenue
New York, NY 10003
212.780.0999


Hours

Dinner:
Tues & Wed: 5:30-10:30 PM
Thurs-Sat: 5:30-11:30 PM

MENU

GUACAMOLE

WITH PISTACHIOS

15

ADD 7 SALSAS

(salsa roja, smoked cashew, verde, borracha, tomatillo-chipotle, arbol, habanero)

6

SNACKS

SPANISH PRAWNS

with chintestle mayonnaise

7

SAVORY CHURROS

with parmesan

7

CLAM COVE OYSTERS

with campechana water and ketchup oil

3

CHORIZO AND EGGS

with chorizo aioli

9

SMALL PLATES

HOKKAIDO UNI ON TOAST

with egg salad and sunflower seeds

18

PORK DECKLE CHOPS

with huitlacoche

18

ROMAINE LETTUCE

with fresh and dried quesillo and guaje seeds

14

RED SNAPPER CEVICHE

with aji dulce chile

19

MELTED CHEESE

with brussels sprouts and toasted almonds

15

CHICKEN MEATBALLS

with mole Poblano

11

TACOS

FALAFEL

with hummus and cucumber salsa

12

GOAT

with savory cajeta

14

CHICKEN TENDERS

with cornflake crust and habanero honey mustard

14

SHISHITO PEPPERS

with "cebollas con crema"

14

PORK BELLY

with roasted mortadella and olive salsa

15

LARGE DISHES

LAMB SHAWARMA

with white sauce, red sauce and rice

28

BAVETTE STEAK

with creamed hoja santa

29

ROASTED SEA BREAM

with tomatillo and crispy rice salad

26

DESSERT 9

CAPE GOOSEBERRIES

with mezcal toffee and whipped cream

MILK CHOCOLATE CUSTARD

with goats milk ice cream and popped amaranth

3-COURSE TASTING

We recommend enjoying our menu as a 3-course tasting.

Guacamole for the table with your choice from our starter, taco and dessert sections.

42per guest

Many of our dishes contain raw onion and dairy products. Please notify your server of any allergies or aversions.consuming raw or undercooked food may be hazardous to your health.

HAPPY HOUR

5:30 - 7:00 PM

EVERYDAY AT THE BAR

MARGARITAS

Two For One

- Per Person

14

GUACAMOLE

Pistachio Guacamole with Two Salsas

6

TACOS & BEER

One Stevens Point beer and any taco $5

FALAFEL

with hummus and charred cucumber salsa

GOAT

with savory cajeta

FRIED MAINE SMELT

with jalapeno relish and lime mayonnaise

CHICKEN TENDER

with cornflake crust and habanero honey mustard

SHISHITO PEPPERS

with "cebollas con crema"

PORK BELLY

with roasted mortadella and olive salsa

Many of our dishes contain raw onion and dairy products. please notify your server of any allergies or aversions. Consuming raw or undercooked food may be hazardous to your health.

COCKTAILS

OBREGON FIZZ

Hibiscus-infused Espolon Blanco with Hibiscus Molasses, Ginger Liqueur and Sparkling

15

REZANOV’S DREAM

Tito’s Vodka, Rhubarb Liqueur, Lemon and Ginger Beer

14

THE VICEROY

Spring 44 Gin, LeJay Cassis, Grand Poppy Bitter and Lime

15

THE 4th ISLAND

Rittenhouse 100 Rye, Tonka Bean, House Poblano Bitters and Mexican Fernet

14

CANE & APPLE

Avua Cachaça, Leopold Bros. NY Apple Whiskey, Honey and Apple Cider

15

NOBLE & LOYAL SOUR

Uncle Val's Pepper Gin, Pomegranate, Lemon and Egg White

14

Wine

White

RIESLING

Kuentz-Bas, Alsace

12 / 48

XAREL-LO

Albet I Noya, Penedés

11 / 44

CHARDONNAY

Pojer e Sandri, Dolomiti

14 / 56

MALVAZIJA

Trapan, Croatia

15 / 60

SAUVIGNON BLANC

Astrolabe, Marlborough

16 / 64

CHENIN BLANC

The Terraces, Clarksburg

13 / 52

Red

BAGA

Foz de Arouce, Beiras

11 / 44

MENCÍA

Benito Santos, Monterrei

13 / 52

PINOT NOIR

Tramin, Alto Adige

14 / 56

CABERNET BLEND

Six Sigma Ranch, Lake County

16 / 64

CÔTES DU RHÔNE

Domaine Brusset “Laurent B.”

12 / 48

BEER

STEVENS POINT "SPECIAL" LAGER

(can) Stevens Point, WI 4.8%

5

MONTAUK SESSION IPA

(can) Montauk, NY (4.9%)

7

BRAVEN PILSENER

Bushwick, NY (5.5% abv)

8

ALLENDE WHITE ALE

San Miguel de Allende, Mexico (5.5%)

9

ALLENDE IPA

San Miguel de Allende, Mexico (6.5%)

9

OFF COLOR “APEX PREDATOR”

Chicago, IL (6.8 %)

10

MARGARITAS

CLASSIC

Pueblo Viejo Blanco with Lime and Smoked Salt

14

SPICY CUCUCMBER

Cucumber and Jalapeño with Chile Salt

14

MEZCAL

Fidencio Clásico with Lime and Smoked Salt

14

¿POR QUE NO?

Cimarron Blanco with Pineapple, Serrano Chile and Cilantro

14

WINTER

Del Amigo Mezcal, Alpine Walnut, Bourbon Mist and Canela Salt

14

SAFFRON

Saffron-Infused Tequila and Mezcal, Citrus and Saffron Salt

15

Sparkling

BLANC DE NOIRS

Gruet, New Mexico

13 / 52

LAURENT PERRIER BRUT

Champagne

21 / 84

Winter Restaurant Week Dinner

3 courses $42

SMALL PLATES

ROMAINE LETTUCE

with fresh and dried quesillo and guaje seeds

RED SNAPPER CEVICHE

with aji dulce chile

PORK DECKLE CHOPS

with huitlacoche

HOKKAIDO UNI ON TOAST

with egg salad and sunflower seeds

MELTED CHEESE

with brussels sprouts and toasted almonds

CHICKEN MEATBALLS

with mole Poblano

Tacos (2 per order - select one)

FALAFEL

with hummus and cucumber salsa

GOAT

with savory cajeta

CHICKEN TENDERS

with cornflake crust and habanero honey mustard

SHISHITO PEPPERS

with "cebollas con crema"

PORK BELLY

with roasted mortadella and olive salsa

Dessert

MILK CHOCOLATE CUSTARD

with goats milk ice cream and popped amaranth

CAPE GOOSEBERRIES

with mezcal toffee and whipped cream

Group Dining

We welcome groups of up to 10 guests with family style and prix-fixe menu,s as well as open bar offerings to accommodate various types of group party interests. Additionally, our team is happy to work with you to tailor and create a special group dining experience.

Inquire Below

Inquire About Your Event!

Interested in celebrating a special occasion or dining in with a large group at Empellón Cocina? Fill out the form below and our events team will work on perfecting and customizing a memorable evening for you.

Roast Pork Dinner

This nightly communal feast at Empellón Cocina feeds 6-8 guests, and includes a whole roasted pork shoulder served family style, with corn tortillas, longaniza fried rice, chicharrones, black beans, pickled red onions, mixed salad, and salsa habanera. Reservations require 24-hour notice.

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