321 replies to this topic

[Sneakeater]

Hey I was there on Wednesday night!

nobody goes to Acme any more

No, I was at Acme Monday night.

[oakapple]

I asked him if it struck him as strange that something called a "small plate" would be bigger than something with no size designation. He went to pour someone else's drink.

If you ask Stupak that, you get banned from the restaurant.

[Wilfrid]

As I said at the Pink Pig, "small plates" basically means "entrees."

[nuxvomica]

As I said at the Pink Pig, "small plates" basically means "entrees."

silly, no?

sneak, what did the bartender look like? (short, tall?)

[Sneakeater]

Short. Really nice guy. REALLY nice.

[nuxvomica]

just don't ask difficult queations

[Sneakeater]

Having eaten here a couple of times, I think the food is not quite as good as -- doesn't quite reach the level of exquisiteness of -- the food Chef Stupack served at the occasional special regional dinners at Empellon Taqueria. Nevertheless, it's very good indeed. Probably the best food of its kind that's yet been served regularly in New York.

One dish I really liked that hasn't been mentioned yet are the roast carrots served room temp in yoghurt and mole poblano with big leaves of watercress. A nice bunch of contrasting flavors and textures.

I didn't see what was wrong with the blood sausage that came with the sweetbreads. But I'm nowhere near as tough an audience as Orik.

I love the Mescal/Tequila selection. And I love the cocktails. Lauren Resler's desserts are excellent.

Wilfrid will despair at learning that the stuffed rabbit was off the menu on my second visit, last Saturday. But will be encouraged by the bartender's promise (after consulting the kitchen) that it will return when a new supply comes.

COMP DISCLOSURES: Lots of beverages. An extra dessert.

[Orik]

I didn't see what was wrong with the blood sausage that came with the sweetbreads. But I'm nowhere near as tough an audience as Orik.

That it's not blood sausage? I like blood sausage that's left custard-like but when someone says longaniza I expect a different treatment. Maybe if I try it again and think of it as bloodless sausage I'll like it better... the sweetbreads sure are good.

[Wilfrid]

Mexican longaniza is a lot softer and creamier than the Dominican longaniza (chewy, gnarly). This takes it another step, and certainly has a blood sausage texture and color, but I found it recognizable.

Mexican:



Dominican:

[Wilfrid]

Headcheese is really, really good. Comes with fresh, hot tortillas. Cool headcheese in hot tortillas. Want more.

[Wilfrid]

They just tweeted me they replaced the headcheese with Wagyu beef.

[Jesikka]

Orik, Can you please go on Eater and explain that this is not authentic Mexican cuisine in any way shape or form? The rest of you are welcome as well. Unless one of you is "guest" in which case, you're wrong. Empellon Cocina is not serving authentic Mexican food.

Someone else can link, as I just bring you porn when I try, apparently.

Edited to say "authentic Mexican food." I think they are serving authentic food

[Wilfrid]

On my first visit, my server explicitly pointed out the one dish on the menu that was in any way intended to be authentic.

[Sneakeater]

I don't know what "authentic" means in this context. This food isn't traditional. But would I be shocked to be served it at a restaurant in Oaxaca like, say, La Biznaga? No. It's more like Mexican food I've had in Mexico than it is like anything else.

It's certainly not watered down.

I just don't think "authentic" is a word that brings much to the table here.

[Wilfrid]

I agree (but the comment attributed to Stupak doesn't have any context - it's not part of the interview - and y'know, it's Eater...).