Thursday, April 17, 2014

Grub Street: Alex Stupak Launches Five-Course Dessert Tasting Tonight at Empellón Cocina

False Passion Fruit Tart Tahini, Sesame, Merengue at Empellón Cocina Photo: Empellón

"As he suggested he might, Alex Stupak sends word that he’s launching a five-course dessert tasting tonight at Empellón Cocina in the East Village. “We agree with some things we’ve read about the increasing lameness of desserts around the city and the team at Cocina wants to work in the other direction,” the chef wrote in an email. He adds, “Desserts are the most fun thing to make. Flavors, colors and textures can be transmitted in a greater number of ways. It’s truly the toy department of the restaurant.”

To start, the tastings will be available from 9:30 p.m. until close. It will cost $45 per person for five courses. If it sounds similar to the dessert tastings that Stupak offered while he was the pastry chef at wd~50, that’s not unintentional. He writes, “One of our heroes, Wylie Dufresne, invested in a pastry department in his own restaurant in a much bigger way than most operators ever would. As a result, the restaurant became known for its desserts … One of the most thrilling feelings was working that dessert station. We don’t want to deny our team the same experience. It wouldn’t be fair.”

So, what kinds of things should you expect at Empellón? Here are the dishes that will be offered tonight, plus a shot of the toasted coffee-cake. Perhaps dessert’s dark age is starting to brighten a tad?”

Jasmine Pastry Cream
Cinnamon Sablé, Banana, Tea-Flavored Yogurt

False Passion Fruit Tart
Tahini, Sesame, Merengue

Pistachio Ice Cream
Chartreuse Mousse, Pineapple, Candied Angelica Stem

Toasted Coffee Cake
Dried Cherry, Carob, Goat’s-Milk Soup

Soft Chocolate Ganache
Cocoa Crumbs, Philadelphia-Style Vanilla Ice Cream

To read the full article, click here.

Monday, April 14, 2014
Friday, April 11, 2014

Celebrate Cinco de Mayo with us at Empellón Taquería

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Photo: Empellón

Celebrate Cinco de Mayo with us at Empellón Taquería on Sunday, May 4, and Monday, May 5. 

On Sunday, May 4, we will serve a 2-course brunch menu in three seatings:

  • 12:00pm: Drink package and reservation to conclude at 1:30pm; $45.00 per person
  • 1:30pm: Drink package and reservation to conclude at 3:30pm; $55.00 per person
  • 3:30pm Drink package and reservation to conclude at 5:30pm; $55.00 per person

Reservations for Sunday Brunch ONLY can be made by filling out our form here.

On Monday, May 5, in addition to our normal à la carte menu, we will also offer a 3-course menu at $55.00 per person.

All prices include unlimited margaritas, beer and wine and exclude tax and gratuity.  For all other reservations, please contact us at reservations@empellon.com or call us at (212) 367-0999.

We hope to see you all there!

Friday, April 11, 2014

Cinco de Mayo Menus at Empellón Taquería

Cinco de Mayo Sunday Brunch:

To Start (served family style for the table): 

  • Guacamole, Two Salsas (Smoked Cashew, Salsa de Árbol)

Brunch Specialties:

  • Two Sunny Side Eggs, Skirt Steak, Crispy Potatoes, Chipotle Catsup
  • Braised Bacon Tacos, Lettuce, Lime Mayonnaise
  • Chilaquiles Verdes, Soft Scrambled Eggs, Black Beans, Shredded Chicken
  • Churro French Toast, Smoked Maple Syrup
  • Baked Egg Whites, Maitake Mushrooms, Rajas
  • Skirt Steak Tacos, Mojo de Ajo
  • Wild Mixed Mushrooms Tacos, Rajas
  • Fish Tempura Tacos, Cabbage, Lime Mayonnaise
  • Chicken Tacos, Black Kale, Crema, Salsa Verde

Cinco de Mayo Monday Dinner:

To Start (served family style for the table): 

  • Guacamole, Two Salsas (Smoked Cashew, Salsa de Árbol)

Mariscos/Salads (select one per person):

  • Celery Root, Green Chile-Peanut Mole, Sliced Celery
  • Shrimp, Fennel, Apple, Chorizo Mayonnaise
  • Beets, Brown Butter Crema, Jamaica Flower Dressing
  • Cauliflower, Almendrado, Toasted Almonds

Quesos Fundidos (select one, served family style for the table):

  • Green Chorizo, Spinach
  • Red Chorizo, Potatoes
  • Shishito Peppers, Lime

Tacos (2 per order; select one per person):

  • Chicken, Black Kale, Crema, Salsa Verde
  • Brussels Sprouts, Malted Hummus, Hazelnuts
  • Fish Tempura, Cabbage, Lime Mayonnaise
  • Pork Shoulder, Roasted Pineapple, Onion
  • Beer Braised Pork Tongue, Chorizo, Salsa Borracha
  • Skirt Steak, Mojo de Ajo
  • Mixed Mushrooms, Rajas
  • Lobster, Field Corn, Epazote (+$10)
Thursday, April 10, 2014

Yahoo! Food: Fried Chicken’s Game-Changer Condiment

Photo Credit: Wolfgang Wesener, Wowe Photography via Yahoo! Food.

"It’s caviar. Bear with us for a minute:

Tuesday night, we attended a dinner thrown in chef and molecular gastronomist Wylie Dufresne’s honor at his New York restauran twd~50. The people behind the meal: the Gelinaz, a collection of avant-garde chefs from around the world (Inaki Aizpitarte from Paris and René Redzepi from Copenhagen, to name just two), who flew to New York 48 hours before the event, giving themselves two days to plan their courses, all deconstructed re-imaginations of Dufresne’s most emblematic dishes. One of those is his cold fried chicken with buttermilk-ricotta sauce, Tabasco, and caviar.

'It starts with Wylie; he came up with it,' says Empellon chef Alex Stupak, who was one of five on his course team. (The others were Momofuku’s David Chang, Milk Bar’s Christina Tosi, Eleven Madison Park’s Daniel Humm, and Noma’s Rosio Sanchez.) ‘Rather than serve something cerebral or deconstructed—everything at that dinner was an interpretation on an interpretation—we just made the dish [straightforward].’ True, this course, the second of eleven, involved buckets of fried chicken, biscuits, chive-topped crème fraîche, and lots and lots of caviar. Yes, it was decadent, no it’s not something you can do every day—or even every year—but here’s why it’s awesome enough to make your fried chicken fest THE party of the summer.”

To read the full article, click here.

Wednesday, April 9, 2014
Wednesday, April 9, 2014

Grub Street: World’s Chefs Honor wd~50 With Instantly Legendary Surprise Dinner

Photo: Grub Street

"If you were anywhere near Twitter or Instagram last night, you would have seen a lot of chefs and writers talking about Wylie Dufresne and wd~50. The occasion: the restaurant’s 11th anniversary and a party featuring 30 chefs from around the world, many of whom flew in specifically for the party. In fact, there were so many names that it’s amazing everyone managed to keep it under wraps — even Dufresne didn’t know he’d be celebrating his restaurant’s anniversary with some of the world’s most famous chefs…

A course of traditional fried chicken and mini biscuits was served with a stack of Kraft Singles and an ungodly amount of caviar (that dish was from the combined efforts of Daniel Humm, Christina Tosi, Noma’s Rosio Sanchez, David Chang, and the duo of Lauren Resler and Alex Stupak)…”

To read more, click here.

Wednesday, April 9, 2014

Eater: 28 International Chefs Surprised Wylie Dufresne With Tribute Gelinaz! Dinner

Photo: Frank Falcinelli/Instagram via Eater

"And so ends the mystery of the log lady chef videos: As Eater correctly predicted, the videos were all a ramp up to an installment of the often outrageous Gelinaz! food performance dinner series sponsored by S. Pellegrino. Last night’s event was a surprise for guest of honor chef Wylie Dufresne and took place at his Lower East Side restaurant wd~50. Big name chefs from all over the world were in attendance, including David Chang, Daniel Patterson, Magnus Nilsson, René Redzepi, and Alex Atala. Cooking dishes that riff on Dufresne’s work, the chefs worked together to serve a meal that spanned over four hours and 10 courses…

…David Chang, Daniel Humm, Alex Stupak, Christina Tosi, and Rosio Sanchez presented hot fried chicken with creme fraiche and biscuits. And each table got an entire tin of Ossetra caviar and two caviar spoons. They also made sure there were Kraft American Singles on the table and moist towelette. Chang told Eater he recommended creating a wrap from the fried chicken skin, piling in the caviar and topping it with creme fraiche. Others at the table were using the American cheese as a wrap to generally positive results…”

Photo: Empellón

To read more about the night’s events, click here.

Monday, April 7, 2014
Friday, April 4, 2014

A Taco Tasting: One, Two, Many Tacos? Never!

One, Two, Many Tacos?  Never!

On Monday, April 28, we’re hosting our latest Taco Tasting dinner at Empellón Taquería, and because you love tacos as much as we do, here’s a sneak peek at the menu:

  • Grilled Halibut Ceviche, Guava, Habañero
  • Refried Peas, Pea Tendrils, Pasilla Chile
  • Chicken Wings, Celery, Salsa Macha
  • Flank Steak Salpicón
  • Meatballs, Mole Poblano
  • Slow Roasted Goat, Savory Cajeta

 

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Price is $55 per person (excluding tax and gratuity) and includes a margarita upon arrival.

Seatings are available from 6:00pm-9:30pm. To reserve your table, please fill out the form here; contact us at reservations@empellon.com or call us at (212) 367-0999.

Because there is no such thing as too many tacos… See you there!