Tabú - Review - Williamsburg - New York - The Infatuation

"Tabú didn’t have to make their food delicious. The Tulum-themed Williamsburg spot could have just relied on their huge outdoor area covered with parasols, a DJ stand with its own water-feature as a backdrop, and their excellent cocktails to bring people in the door. But the food is good, bordering on great—making this a clubstaurant that’s as exciting on a Wednesday as it is on Saturday. On any of those evenings, you’ll find dancers in flowy costumes flitting between the fronded plants and two stone bars. And while we wouldn’t be surprised if the owners seriously considered filling the courtyard in with white sand at some point, there’s plenty of attention to detail in the seafood-oriented kitchen too. Tabú serves mostly smaller portioned food, so order a bunch of things, including a couple of tacos, a raw fish dish or two, and some stellar chips and guacamole. photo credit: Alex Staniloff photo credit: Alex Staniloff photo credit: Alex Staniloff Pause Unmute Several cocktails come in vessels that could only loosely be defined as glassware, but they’re highly drinkable—and Tabú is the kind of place where you’ll want to try a few. Come here for a loose evening. Just keep in mind that although the floaty beach-club music is loud enough to sway to, the restaurant is on a quiet side street, and the outdoor area closes by 11pm. Food Rundown Cocktails If you've come to Tabù on a Wednesday with the goal of not drinking until the weekend, best of luck. Their margaritas, frozen cocktails, and palomas are great, but you should branch out and try the more interesting options on their Originals menu. We love the soft and smooth Maiz Magico, as well as the punchy, smoky and sweet Ritual Sagrado. Did we mention the fun glassware? photo credit: Gustavo Centeno Lobaina Guacamole The simple, clean-tasting guacamole here should be on your table, especially if you’re just dropping in for drinks. Prepare to load up each of your three crispy fried tortilla rounds with a good scoop of it though, or you’ll be left with more dip than chip. photo credit: Alex Staniloff Beef Tostada If you’re partial to raw beef, this tostada is non-negotiable. The diced meat has a silky texture, and the underlying notes of chilis, corn, and coriander are delicate, but not muted. photo credit: Will Hartman Salsas and Totopos There are some nice flavors here—the pasilla is smoky and sweet, the crudo is refreshing, and we’d really like to try the tomatillo basil salsa on a pizza—but stick to the guacamole for a more consistent starter. photo credit: Alex Staniloff Fish Tempura Tacos These are the tacos to get at Tabú. Lightly fried tilefish in a puffy yet crunchy batter, served with slivered carrots and cabbage, and tartar sauce, they’re drippy, messy, and delicious. photo credit: Will Hartman Lamb Tacos For meat tacos, these are the way to go. Grassy, greasy with lamb fat, and cut with some sharp yogurt, they’re a satisfying bite. photo credit: Alex Staniloff Duck Carnitas Sope The sope is fluffy, the duck is smothered in a warm mole, and while we’re not sure the dish needed crema, this is a great starter, especially alongside a raw fish or beef dish. photo credit: Alex Staniloff" - Will Hartman