"There are a lot of buzzed-about dishes at Enrique Olvera’s acclaimed Mexican Flatiron restaurant, where the kitchen is helmed by Daniela Soto-Innes. The duck carnitas and husk meringue with corn mousse get the lion’s share of the attention, but the sleeper hit here is a meaty large-format lamb barbacoa. The brunch item is served family-style with shishito peppers, thinly sliced avocado, onions, and multiple salsas to be folded into DIY tacos. It’s not cheap, at $69 (nor is the rest of the increasingly pricier menu) but it’s a juicy, funk-filled, delight that feeds up to four." - Alexandra Ilyashov, Eater Staff
Daniel Krieger