EDIT: came back almost exactly a year later and the food was incredible, again. Corn ribs and fajitas were our favorites, in addition to excellent cocktails and non alcoholic drinks. The churros were tasty as well. On par with our dinner at Cosme but less than half the cost and a much cozier atmosphere.
Truly amazing food. The best we’ve had in New York (even better than our dinner at Claro). The corn ribs were alchemy and the pozole was so warming and savory. Highly recommended for taste.
Only concern was that bartender told me that the downstairs (prep?) kitchen is shared with a baker who uses flour. He said they have good cleaning protocols but I think this would mean that though the entire menu is GF it isn’t a truly dedicated GF facility. Maybe others can get more information about cross contact risk.
The ambiance is absolutely perfect. Velvet, stunning, beautiful lighting. The food is delicious, minus the tacos I got (I’ve been twice now and tried several menu items, only thing I didn’t like were my tacos and they were $). Everything else was great! Love the icecream, churros, revueltas, drinks, corn ribs, tostadas, you name it.
*note, they are now 100% dedicated gluten free. They used to share a kitchen with a pastry or bakery place, but no longer do. Even when the kitchens were shared, everything was on separate equipment so it was only a problem if ur sensitive to flour in the air. But that’s no longer the case!
The entire restaurant, aside from its beer separate from lotcjen, does not have any gluten-containing ingredients.