|Shrimp aguachile (photo: Jenny Miller)|
In addition to aguachiles, Mendez will offer tacos, with many varieties not served at La Superior, and a dish called volcanes, which he terms "Mexico City drunk food": dehydrated corn tortillas topped with cheese and meat. There will also be a few large plates ranging from enchiladas to pozole. However, Mendez emphasizes that "the flow" here may be different than at other New York City bars or restaurants. "You can sit down, relax over a drink, order food or not; it's a different speed," he envisions.
The space, which holds around 70, is simply outfitted with long communal tables, and there's a small patio out front. Drinks-wise, expect beer and micheladas, plus traditional margaritas, four mezcal cocktails, and a wide selection of agave-based spirits by the glass. Cerveceria Havemeyer will start off with dinner, eventually adding lunch and brunch.
Mendez looks forward to enjoying more leeway at the new spot than he does at uber-traditional La Superior. "La Superior is hard-core Mexican," he explains. "here we can experiment."
149 Havemeyer St., Brooklyn