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Tulum-inspired restaurant Tán in New York, a collaboration from Chef Richard Sandoval and up to date Michelin star recipient Jonatán Gómez Luna Torres, previewed its summer time menu highlights with a particular 4 Arms dinner with completely different pairings. The idea celebrates coastal Mexican fare with rebellious and daring flavors impressed by the cooks’ travels and heritage.
The primary course, Tuna Tostada, with macha sauce, citrus, watermelon radish, habanero mayo, avocado and cilantro macho, was paired with Monte Xanic Calixa syrah. It was adopted by Lobster Corn Chowder, with roasted corn relish, chili oil and a mini lobster roll with chipoltle mayo, that matched with the Sundown at Tan cocktail, with silver tequila, St. Germain, glowing wine, Campari and orange.
The Ensalada Moreliana mixed blue crab, salmorejo, watermelon, heirloom tomato, cucumber, orange, toasted pistachio, queso fresca and mint.
Pescado en Verde — seared halibut inexperienced beans, swiss chard, inexperienced zucchini, broccolini and inexperienced pipian, was paired with the Reforma Avenue cocktail, made with crimson pepper-infused Casa Dragones blanco tequila, hibiscus syrup, ardour fruit, lime and glowing wine. The Mar Y Tierra — wagyu filet mignon, crab enchilada, cheese fondue, chili gastrique and crispy onion — was served with The Prisoner cabernet sauvignon.
For dessert, Entre Nubes: salted caramel, guava sorbet, yogurt foam, cotton sweet and vanilla-guava compote. It was paired with the Carajillo Tán cocktail, made with Del Maguey Vida mezcal, Nixta corn liqueur, vermouth rosso, Angostura bitters and contemporary espresso.
Tán, which opened in 2022, additionally boasts the speakeasy-style cocktail bar Lúm. The bar provides an agave-centric drinks menu and tropical digital music in a cavernous candle-lit surroundings.
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