Vida Verde - Tequila Bar
Cocktail bar · Midtown West ·
Ingredient-driven Mexican cuisine with standout birria tacos & cocktails
Ingredient-driven Mexican cuisine with standout birria tacos & cocktails
"The Deal: $10 frozen drinks; $8 house wine; $6 draft beer; $2 off house cocktails Vida Verde—a few blocks south of the park in Midtown—is a huge Mexican restaurant where people like to let loose after work. They have a rooftop with colorful seating, as well as some umbrellas in case you need shade." - bryan kim, kenny yang
"For a post-theater hang at a spot that’s the opposite of chill, head to Vida Verde, a Mexican restaurant that’s open until at least 3am every night. Every possible color (and a giant disco ball) is present in a dining room that's filled with neon signs, rainbow umbrellas, and strings of lights. If you eat only one thing, get the shredded brisket birria tacos with a pleasantly bitter consommé. There’s also a rooftop if you want to drink under the stars. Just kidding—we know you can’t see any stars in the city." - neha talreja, bryan kim, hannah albertine, sonal shah, will hartman, molly fitzpatrick
"Few places are more festive than Vida Verde, a Mexican spot in Midtown. Every possible color (and a giant disco ball) is present in a dining room that's filled with neon signs, rainbow umbrellas, and strings of lights. There’s more seating upstairs, and a rooftop with a huge Frida Kahlo mural. The menu mostly consists of solid burritos and enchiladas—order the shredded brisket birria tacos with a pleasantly bitter and rich consommé or shrimp quesadillas with a green tomato pico de Gallo and, end your meal with the tres leches topped with pineapple whipped cream. Keep in mind that if you’re not here to drink and yell at your friends over loud music, you might feel out of place." - Kenny Yang
"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
"Before I tell you about some of the beefiest birria tacos I’ve sampled recently, allow me to paint a tableau of what I’ve encountered over the years at Vida Verde, the Midtown West bar that serves them: Vengaboys and Shakira blasting through the sound system, lots of people eating cheesy nachos, lots of people hanging around the weekend DJ, lots of neon signage, giant frozen drink machines spinning red and orange margaritas, folks trying to sneak up to the rooftop bar even when it’s closed, an off-duty chef from a nearby hotel who asked if I wanted to do a line of coke with him in the bathroom, a disco ball that shines with such force your phone might not recognize the QR-code menu, a mural depicting Frida Kahlo with polychromatic succulents in outer space, and multiple televisions showing Pixar’s “Coco” on loop." - Ryan Sutton
