NYC Restaurants

de Mole, in Williamsburg, is offering dishes from Mexico's East Coast. Look for slow-cooked octopus with a tamarin-pasilla sauce, ceviche de Veracruz with choice of sea scallops or mahi mahi poached in fresh lime juice, and nopales burritos made with grilled cactus. Assorted tacos and specialties, like Tampiquena (grilled skirt steak with mole poblano ) are also on the menu. Chef/Co-Owner Jose Luis Florez, who served under Chef Robert Sandoval, is overseeing the kitchen. Mezcal cocktails and a carefully curated selection of tequilas can also be found. Brunch brings Huevos Rancheros, Carnitas Hash, and “de Mole” Benedict.

- Thomas Rafael