The Best New Restaurants in NYC: September 2024

"In a large Cass Calder Smith–designed dining room steps from the Javits Center, the kitchen offers a pan‑Mexican program from chef Daniel Mendoza that spans coastal and inland traditions: a delicately sweet tuna tostada with mango and habanero mayo, zucchini‑blossom flor de calabaza tacos, and a standout pollo con mole—pre‑sliced half‑chicken in a mole rojo rich enough to drink as soup. Dessert riffs include a “tiranizuc,” a tiramisu remixed with tres leches cake and drenched in dulce de leche, and the michelada here is singled out as among the best stateside." - Edward Hart