- Where to Eat Detroit-Style Pizza, Outside Detroit
- Team Estela Opens Flora Bar and Flora Coffee Tonight in The Met Breuer
- Toups South Opens with Aaron Franklin’s Smoker and a 160-Year-Old Bar
- Last Call: Alex Raij and Eder Montero Are Making Poole's Diner-Inspired Tapas Tonight
- Tomato Golf and Ultimate Fighting: How Chefs Unwind After Service
- Vegas’s Next Mega Food Destination
- L.A.’s Iconic Michael’s Debuts New Chef Miles Thompson
- Grae Nonas Lands in Minneapolis, Embraces His "Viking" Heritage
- Guess Who's Coming to Dinner at the 11th Euphoria Festival?
- Angie Mar Dreams of Ribeye at The Beatrice Inn, Revamped and Opening Today
© Thomas Kelly
Mexicue's Berkshire Pulled Pork Slider
We love our food trucks, let that be known. But truth be told, on a hot day I prefer a comfortable, climate-controlled brick-and-mortar restaurant. That's why I am thrilled that NYC's Mexicue truck is opening a real restaurant space. Cofounder Thomas Kelly stopped by the F&W Test Kitchen yesterday with a few members of the sweet-as-molasses Mexicue team to give us a taste of what they'll be charring, smoking and slow-cooking at their new storefront on Seventh Avenue (between 29th and 30th Streets) here in Manhattan. And let me be the millionth person to tell you (their press has been fantastic), Mexicue's food is very, very good. They meld Mexican flavors with the tangy twist of barbecue from the American South, as in their short-rib tacos, where the slight brace of vinegar in the warm-spiced mole is so clearly right. For their pulled-pork sliders, they partially smoke, then braise, Berkshire pork, adding pickled red onions and avocado mashed with salt and lime. We also sampled barbecued-brisket sliders (the favorite of several staffers), smoky bean tacos (vegetarian and intensely satisfying), bright salsas and a killer romaine salad with toasty almonds, dried cranberries and roasted green poblanos in a spicy vinaigrette (our Test Kitchen's Grace Parisi thinks it may be her go-to salad for the summer). In addition to sliders and tacos, the 22-seat restaurant will offer rice bowls for topping with any of their sandwich or taco fillings and, in a couple months, a carefully curated beer and wine list. Best of all (for me, at least), it's only a short walk from the F&W offices, and there are plans for a second location coming soon.