"Eater critic Ryan Sutton is particularly fond of the beef birria tacos at this Midtown West cocktail lounge, open till the wee hours with a kitchen led by Pueblan-born chef Ignacio Cotzomi. The birria is exceedingly chunky, and according to Sutton, “The brisket itself flaunts an intensely browned and crispy exterior; it exudes an intoxicating bovine aroma that recalls the best suadero tacos or griddled burgers.” A cup of consomé and salsa de arbol are served on the side." - Robert Sietsema
