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

14

ADD 7 SALSAS

(sikil pak, smoked cashew, verde, borracha, tomatillo-chipotle, arbol, habanero)

6

SNACKS

SPANISH PRAWNS

with chintestle mayonnaise

7

BOILED PEANUTS

with pickled vegetables and hot sauce

9

CHICKEN MEATBALLS

with molé Poblano

9

OYSTERS

with campechana water and ketchup oil

3

MELTED CHEESE

brussels sprouts and pumpkin seeds

15

STARTERS

RAMEN NOODLES

with pozole broth, roast pork and soft boiled egg

15

SLICED MANGO SALAD

with crab, chile powder and lime

18

SWEET CORN

with epazote flan and toasted garlic dressing

16

FLUKE CEVICHE

with currant tomatoes

17

SQUID

with black mole, nugget potatoes and chorizo mayonnaise

17

TROUT ROE TOSTADA

with natas and trout roe

14

TACOS

FALAFEL

with hummus and charred cucumber salsa

12

GOAT

with savory cajeta

14

FRIED MAINE SMELTS

with jalapeño relish and lime mayonnaise

16

CHICKEN TENDERS

with pickled potato salad

14

SHISHITO PEPPERS

with "cebollas con crema"

14

MORTADELLA

with chiles, olives and capers

15

LARGE DISHES

CARNITAS

with a study in salsa verde

26

SMOKED LAMB SHOULDER

with salsa borracha

31

LOBSTER ROLL

with chipotle, papalo and potato chips

29

SHORT RIB

with burnt serrano steak sauce

48

GRILLED SEA BREAM

with golden tomatillo and crispy rice salad

26

DESSERT 9

CAPE GOOSEBERRIES

with mezcal toffee and whipped cream

MILK CHOCOLATE CUSTARD

with popcorn sorbet 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 pickled potato salad

SHISHITO PEPPERS

with "cebollas con crema"

MORTADELLA

with chiles, olives and capers

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

PAN-GALACTIC

Pandan-Infused Rum, Oloroso Sherry, Lemon Juice and Egg White

15

GAIJIN

Fidencio Unico Mezcal, Avua Cachaça, Gin, Yuzu and Tiki Spices

15

Wine

White

JURANCON SEC

Southwest France

11

XAREL-LO

Albet I Noya, Penedés

12

CHARDONNAY

Pojer e Sandri, Dolomiti

14

MALVAZIJA

Trapan, Croatia

15

SAUVIGNON BLANC

Château Perron, Graves

17

Red

XINOMAVRO

Thymiopoulos Vineyards, Macedonia

12

MENCÍA

Benito Santos, Monterrei

13

PINOT NOIR

Tramin, Alto Adige

14

CABERNET BLEND

Six Sigma Ranch, Lake County

15

GRENACHE

Los Padres, Central Coast

17

BEER

MEXICALI

(can) Baja, Mexico (5%)

5

CALDERA “LAWNMOWER LAGER”

(can) Ashland, OR (3.9%)

6

JACK’S ABBY “CALYPTRA” IPL

(can) Framingham, MA (4.9%)

7

RADIANT PIG SESSION IPA

(can) New York City, NY (5%)

8

STILLWATER “SUPER HOP” IPA

Baltimore, MD (6%)

9

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

STRAWBERRY

Pueblo Viejo Blanco, Strawberry, Salt and Pepper

14

SAFFRON

Saffron-Infused Tequila and Mezcal, Citrus and Saffron Salt

15

Sparkling

BLANC DE NOIRS

Gruet, New Mexico

13

LAURENT PERRIER BRUT

Champagne

21

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.

Cochinita Pibil

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.

Book Your Table

Cocina

Acknowledging that creativity must come from inspiration, Empellón Cocina sees the vast greatness of Mexican foodways as our portal. In our kitchen, we reach for ingredients like hoja santa leaf and Mexican chorizo both because they inspire us and, quite simply, because they are good. Born out of a heartfelt fascination with this country and its regional cuisines, Empellón Cocina strives not to imitate or replicate, but rather to draw upon with an appropriate amount of respect, humility, and awe.

Like so many chefs that have tinkered, tweaked, and challenged their chosen cooking discipline in New York City, we embrace that spirit of freedom as we think through and toil over dishes that interest and excite us. We believe a restaurant should be allowed to change its mind every step of the way, and as such our approach is continuously evolving and deeply personal.
-AS