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Angelo Sosa returns to Hell’s Kitchen, and this time he’s bringing tequila. Curated spirit selection ensures there’s not a dud on the shelves. Mezcal joins the elusive sotol, distilled from a desert shrub. Menu designed to match the drinks, with a broad range of small plates. Shrimp ceviche with cactus and blood orange, radish salad with jalapeño vinaigrette. Also, gourmet takes on tamales, guacamoles, and—claro—tacos. Warm room keeps to the south of the border theme with exposed brick, dark wood, and a van-ready blue agave mural.
We've been loving on the tacos here since it was just a divey little Hell's Kitchen deli. All growed up now with actual sit-down dining room, but food hasn't lost an iota of authenticity. Tastes co... read more
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