Food porn rainbow sherbet at Empellon at 53/Madison Avenue. One of my favorite eateries. #Empellon#foodies
1 185 November, 2019
Nice refined Mexican restaurant where they have very nice desserts.
Avocado: Lime, olive oil, eucalyptus yogurt and lime granite was very refreshing and impressive!.
편하게 즐길수 있었던 세련된 멕시칸 레스토랑.
무엇보다 아보카도- 라임, 올리브오일, 유칼립투스 요거트와 라임 그래니타가 곁들여진, 아보카도의 형태를 그대로 만들어놓은 디저트는 아주 상큼해서 마무리로 완벽했고 너무 똑같은 모양에 그저 신기했다.
그리고 오랜만에 정말 많은얘기, 많은 에너지와 동기부여를 듬뿍 받았던 어젯밤..💕. @ahramsongg . #empellon#mexican#nyc#newyork
Alex Stupak is the acclaimed chef behind not only the Empellon empire, but also THE most crave-able “nachos” in New York City: his extraordinary Crab Nachos with Sea Urchin “Queso” @empellon (53rd & Madison). Word is getting out: Our server Starr’s eyes lit up when we ordered ours (& it turns out she was digging into them herself just the night before). After we finished ours, slumping in our seats with pleasure, we eyed our neighbors’ newly-arrived plate. “You’re so lucky — those are great,” we enthused. Moments later, as their eyes widened, they confided, “You weren’t kidding!” As we were leaving, we saw the same couple commenting to the table next to theirs, so we’re only assuming that Crab Nacho Fever got them, too....BTW, Alex’s incredible Chopped Cabbage Salad, Roasted Tiger Prawns, and Chocolate Ice Cream Sandwich are hardly second-fiddle — each is a craveworthy delight in its own right. #alexstupak#crabnachos#cravings#empellon#newyork#nyc#restaurant#seaurchin
My wife @cheflisa33 is Italian and grew up in Brooklyn and Staten Island. Once we started dating I unlocked a treasure trove of Italian food that I had never come across. One of the restaurant names I always heard come up when it came to pizza was @deninospizza
Denino’s Pizzeria opened in 1937, nearly 80 years ago, so as they state “we know what we are doing.” That kind of cockiness resonates with me.
The first time I had Denino’s was when they put a location close to where we lived at the time. I have since been to the original on #statenisland and marvel at the consistency of the pie. Fast forward about 15 years and they put one near Lisa’s Fathers Shore house. The pizza is just as tasty and all the other dishes are fantastic. If loving this simple food is wrong, I don’t want to be right. - Cheese Pie - Rice Ball, chop meat, peas
- Broccoli Rabe Pinwheel
“Every day we make our own dough, from scratch. No frozen shells on a conveyor belt. Real dough. Tossed and flipped until it is ready to be baked.”
EMPELLON 📍 MIDTOWN
Empellon I really, really wanted to love you. We had heard all great things about you from chefs and friends alike— so maybe we just came on an off night? If our entire experience was the fish tacos pictured here— we would’ve been blown away. These were some of the most incredible tacos we’ve ever enjoyed. Crispy without being excessively oily, excellent portion size (though I might have preferred a thinner longer strip that caters better to folding a taco) packed with flavor, tangy sauce, and a fresh tortilla. Just WOW. But unfortunately the wows ended with the fish tacos. The crab nachos my husband had been anticipating desperately for a week fell quite flat from the dream- as the entire plate was lukewarm in temperature; with nachos we often look forward to the contrast of temperatures, texture and flavors. The chips lacked some crispness and the dish craved a note of acidity and missed some tang and bitterness- maybe a herb, perhaps cilantro. The shrimp, which were a whopping $9 per piece, unfortunately didn’t taste as expensive as they were. The prawns flavor were one dimensional, with a charred sort of flat note overpowering the palate, leaving me searching for some spice, acid, and fat as I haphazardly dipped them into the sauce served with the cucumber dish. The prawns too faced a temperature issue, served only slightly beyond room temperature. One other small highlight were the cucumbers and mint yogurt, but cucumbers should not be used to save a sad plate of pricey prawns. You do make a mean margarita, though, #empellon , hats off for cocktails and fish tacos. But our expectations were a bit higher given your reputation. Perhaps we will try once more in the future, but unfortunately this trip, we left @empellon a little underwhelmed.
It’s another Taco Tuesday!
📷: Pastrami Tacos
📷: Fish Tempura Tacos
📷: Guac with 7 Salsas
📷: Sticky Rice Tamal
📷: Saffron Margarita
📷: Short Rib Confit
📷: Queso Fundido with Steak Tartare
65 17520 August, 2019
@contrany opened in 2014 by two ambitious cooks, Jeremiah Stone and Fabian Von Hauske. The duo’s mission was to deliver a distinct, experimental New York cuisine, inspired by the city's diverse food cultures. Contra opened quietly and the restaurant grew from word of mouth bolstered by the fact that a small spot in the East Village was putting out a serious tasting menu at a price that seemed undervalued. People caught on and Contra and it has grown over years, from a quirky offbeat tasting venture, to the flagship of an influential downtown dining destination, which includes a steady stream of influential out-of-town guest chefs, one of the city’s best natural-wine bars, Wildair, a couple of doors down on the street.
Contra won over critics and the awards followed; two stars from Pete Wells at the New York Times, Jeremiah and Fabian won F&W Best New Chefs in 2016 and the duo was awarded a Michelin Star 2018 and retained it for 2019.
spinach, apricot, cucumber
tomato, mussel, nasturtium
skate, succulents, blueberry
culotte, peas, vin jaune
raspberry, bitter almond
On Friday evening we had a wonderful time with @zoeaj___ and @handapandaowens@empellon for @nycgo#NYCRestaurantWeek ! This was our third time visiting Empellón Midtown and it was just as amazing as our first two visits! The food and service here are both outstanding! We were treated to several complimentary dishes from the kitchen (incredible queso steak tartare and spicy duck tamal) which was a very nice surprise! The tacos are some of the best in NYC and the guacamole (with all 7 salsas) is out of this world! Their smoked cashew salsa is truly special and something we must get whenever we are in. If you’ve never been to Empellón Midtown you need to get there. Chef @alexstupak is doing some amazing things over there!! Thank you to everyone @empellon Midtown for making our evening so enjoyable! Can’t wait until our next visit!
The famous “Avocado” panna cotta dessert
Had to try after it went viral on insta. Avocado with Lime, Olive Oil, and Eucalyptus Yogurt. Tasted like sorbet mixed with key lime pie, definitely a great way to end an amazing meal 🥑 🥑