NYMag has the official scoop here.
The article says:
When the doors finally open, they’ll serve the items you know and love as well as crack-sauce–laden torta and salad versions, plus new dishes such as shrimp and grits and daily specials such as ribs and tamales (the base menu is still coming together). When the beer-and-wine license comes in, there’ll be micheladas too, but during the BYOB phase, expect Mexican sodas and daily aguas frescas.
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