|Tacombi's ceviche: nice and beachy|
Wolos reports that the space is about the same size as Fonda Nolita in Manhattan, with a seaside vibe that includes painted palm trees and outdoor seating. "I think we hit a pretty good balance between Montauk and Mexico," writes Wolos via email.
Food-wise, chef Luis Aguilar Puente is developing some new recipes "from some of our favorite beach-side places in Acapulco, Tulum and Veracruz," writes Wolos. The chef is also thinking about how to incorporate local Hamptons seafood in as many ways as possible. And since the team isn't able to get the Nixtamal tortillas they use in town, they'll be making their own. To wash it all down, expect juices and the brand's Lupita sodas, plus mezcal and boozy concoctions like rum-spiked horchata and pina coladas. 752 Montauk Ave; (631) 804-9180