By the end, we were just as stuffed as the banana leaf.īefore dessert, a few of us got up to stretch our legs and explore the island. Every dish was cooked to perfection and hard to set aside. Then came the main course of dishes: branzino in banana leaf, roasted cauliflower al pipian, pollo al recado rojo, short rib birria, and two creekstone farms prime ribeye. The next round of dishes consisted of a refreshing watermelon & tomato salad, perfectly grilled octopus zarandeado, and a savory chorizo con queso fundido. Then, two margarita punch bowls, chipotle potatoes, broccolini, and shishito peppers were brought out onto the table. I started the evening with "Kisses in the Car," a sweet, citrusy blend of Pierde Almas Mezcal, Zacapa Rum, agave, and passion fruit habanero, which was the perfect compliment to the corn totopos and guacamole we started with. Within minutes of sitting down at our table of twelve, we noticed the Manhattan skyline just in sight, a view that reminded us how close to home we were, despite how distant the restaurant actually felt. Last summer, GITANO welcomed 54,000 guests in just 90 days so of course, we at office had to find out what all the fuss was about. The 27,000 square foot waterfront restaurant and beach lounge reopened on May 1st with a new modern Mexican menu by executive chef Antonio Maldonado. It was a tropical oasis reminiscent of the beaches, lush jungles, and nightlife of the Yucatán Peninsula. ![]() Tucked away behind an outward facade of palm trees sat GITANO ISLAND right by the water's edge. ![]() No, not because they were also wearing white - their group just had a similar vibe. We arrived on shore, and what we found that evening was truly unimaginable. We strolled onto the empty ferry behind another group who we quickly realized were headed to the same place.
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