The Citiblog

TABU Brings the Flavors of Mexico to Williamsburg
July 25, 2024, 5:54.23 pm ET

Print


Photos: Gustavo Centeno Lobaina

TABÚ has taken up residency at 10 Hope Street in Williamsburg. Leading the kitchen is Executive Chef Kevin Boluarte, formerly of Oxomoco and Mission Ceviche.

Chef Boluarte's menu embraces the spirit of the restaurant's name—TABÚ—by pushing boundaries and challenging norms, while exploring the the coastal vibrancy of Tulum to the bustling heart of Mexico City and the rustic charm of Oaxaca.

Signature dishes include Aguachile Rojo hailing from Northwest Mexico, a vibrant dish features fresh trout and scallops bathed in a sweet and spicy strawberry-rhubarb puree, punctuated by the warmth of guajillo and pequin peppers.

In homage to Oaxaca, the Beef Tostada boasts tender beef marinated in a complex pastilla salsa, a blend of chiles, spices, and dried fruits and finished with avocado and cured egg yolk.

The Lamb Taco is inspired by northern Mexico’s Middle Eastern influences and served with garlic yogurt sauce, cucumber relish and a drizzle of rich lamb jus.

Other offerings include crispy fish tacos with cabbage slaw and a tangy salsa tartara; Duck Carnitas with duck confit slow-cooked to perfection in pork fat served with mole negro from Oaxaca; Octopus Tostada with smoked chipotle crema and avocado foam; Grilled Portobellos and with herb truffle salsa; and guacamole topped with queso fresco and seasonal herbs.

Desserts bring a lively Corn Cake with guava, hibiscus and crema Mexicana, and Chocolate Layers made with different chocolate textures and flavors with prickly pear coulis and whipped cream infused with pepitas.

Cocktails are meant to compliment the food at TABÚ like the smoky Embrujo (mezcal with fig, fruit tea and lime), the Fiesta (tequila mixed with chocolate liqueur, pineapple and finished strawberry foam), and the Ritual Saguaro (a celebration of ancient distilled spirit Sotol with guanabana, watermelon and aromatic herb hoja santa). Rare agave spirits like Raicilla and Sotol add depth and authenticity to the beverage program.

The space itself channels Tulum's vibrant energy, with Mayan calendar sculptures and a retractable roof with a waterfall, creating an immersive experience. The centerpiece is a 360-degree bar, an island-like structure that connects the indoor dining space to the patio.

TABÚ is open from 5-10p, Wednesday to Saturday and 5-10p on Sunday with reservations available on Resy



Comments:
 ^Top