New Menus At Curadero

Campechana (courtesy photo)

Curadero has been en fuego since it opened a few months back, and the culinary and bar teams are keeping the flame alive with their latest menus. Executive Chef Brad Kraten brings a variety of options to his crudo bar, the intimate sit-down bar nestled in the back of the restaurant. Watch chefs prepare fresh creations like Campechana with mussels, calamari, shrimp, mexican cocktail sauce, cilantro and citrus, or Ahi al Pastor with ahi tuna, grilled pineapple, pickled onions, cilantro, lime and chicharrons. Kraten has also added an Ensalada de Nopal with catcus, mango, pomegranate, cherry tomato, queso cotija, and guava-habenero vinaigrette.

At the cocktail bar, Curadero has added seasonal sippers worth coming in often for. Try The Beet Goes On with beet infused belvedere vodka, white cacao, lemon, simple, and angostura orange bitters, or the Manzana with dewars white label blended scotch, rittenhouse rye, apple cider, lemon, simple and apple and chinese bitters. The La Tuya features bulldog gin, lemon, simple, a hibiscus and ginger cube, and green chartreuse spritz. Mexican spirit forward drinks include the Crema Martini with illegal reposado mezcal, del maguey crema mezcal, aloe juice, agave, and black lemon bitters, and El Curandero with suerte blanco tequila, cointreau, lillet blanc, st. germaine, lemon, and an absinthe spritz.

It the above wasn’t reason enough to visit, Curadero has introduced Tostada Tuesdays, featuring $3, $4 and $5 tostadas and beer specials from 3-7pm on Tuesdays.

1047 5th Ave. |

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