Yerba Buena

Yerba Buena

Owner

This newly-opened East Village Cocina Latina presents an innovative take on Latin cuisine. Executive Chef Julian Medina works his magic preparing fresh Latin flavors of Cuba, Peru, Chile, Mexico, & Argentina in an open kitchen, completely visible from the dining room. Backlit with aqua, green and blue textured mirrors under a seafoam colored ceiling whirling with old style Cuba ceiling fans, the Cockteleria Clasica [classic cocktail bar], boasts a menu of carefully-researched classics prepared by mixologist Artemio Vasquez, an extensive Latin American wine list by wine director Giovanny Campos (including reds, whites, ros??s and dessert wines) is also available.

Jessica Allen

Citysearch

Quieter and more restrained than Toloache, Julian Medina's Mexican restaurant in midtown, or the now-defunct Patria, where Lenis Gonzales worked as a sous chef, Yerba Buena features small plates filled with a few good, basic ingredients. Choclo a la plancha tops Peruvian corn (fatter than its North American cousin) with cheese and spices; guacamole blends avocado, cheese, chipotle and onions. Larger dishes para la mesa include costilla (short ribs) and lechon (suckling pig). Muted lime green walls trimmed with dark brown and decorated with large framed photographs of Havana keep the focus on the food.

High Marks
"The bartender was quick, pleasant and most importantly, mixed excellent concoctions (try the desert rose or pisco guava)." (cceemm37, Citysearch user)

"From the guacamole to the emanadas, every dish was full of flavor, each ingredient fresher than the next." (kjes, Citysearch user)

"The staff was not only attentive, but well informed and friendly. It truly felt like they wanted us to have a great experience." (mcd1966, Citysearch user)

Low Marks
"One small note, the climate control seems to be a little off and some corners of the place are very warm." (noords, Citysearch user)

"A bit quiet, but not unexpected on a NYC summer weekend..." (BlueCorner, Citysearch user)