Tulum-inspired restaurant Tán in New York, a collaboration from Chef Richard Sandoval and recent Michelin star recipient Jonatán Gómez Luna Torres, previewed its summer menu highlights with a special 4 Hands dinner with different pairings. The concept celebrates coastal Mexican fare with rebellious and bold flavors inspired by the chefs’ travels and heritage.
The first course, Tuna Tostada, with macha sauce, citrus, watermelon radish, habanero mayo, avocado and cilantro macho, was paired with Monte Xanic Calixa syrah. It was followed by Lobster Corn Chowder, with roasted corn relish, chili oil and a mini lobster roll with chipoltle mayo, that matched with the Sunset at Tan cocktail, with silver tequila, St. Germain, sparkling wine, Campari and orange.
The Ensalada Moreliana combined blue crab, salmorejo, watermelon, heirloom tomato, cucumber, orange, toasted pistachio, queso fresca and mint.
Pescado en Verde — seared halibut green beans, swiss chard, green zucchini, broccolini and green pipian, was paired with the Reforma Avenue cocktail, made with red pepper-infused Casa Dragones blanco tequila, hibiscus syrup, passion fruit, lime and sparkling 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 candy 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 fresh espresso.
Tán, which opened in 2022, also boasts the speakeasy-style cocktail bar Lúm. The bar offers an agave-centric drinks menu and tropical electronic music in a cavernous candle-lit environment.
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