Maya

Maya

Owner

At Maya, Chef Richard Sandoval offers his signature blend of authentic Mexican ingredients

and innovative culinary techniques. Handcrafted margaritas and a selection of over 100

tequilas pair beautifully with the flavorful dishes. In the main and private dining rooms,

handmade Mexican artwork completes Maya?s dining experience.

?the food at Maya is unlike just about anything else being served in New York City? New York Times ? Two Stars

?Maya practically defines casual elegance?Maya?s menu reads like a love letter to Mexico? Michelin Guide

?the government of Mexico should give Richard Sandoval an ambassadorship? New York Magazine

Contributor

Citysearch

The Scene
Pastel walls decorated with folk art and glass shelves lined with silverware create a tastefully festive atmosphere. The dining room feels intimate but is actually quite large--nooks and crannies are dotted about everywhere. Service is variable: sometimes excellent, sometimes merely adequate.

The Food
Richard Sandoval creates haute takes on familiar standbys, and invents a few of his own creamy confections, too. In the former category, quesadillas stuffed with cheese and zucchini blossom are soft and crunchy, while mole poblano features unusually complex sauce and boneless chicken tenders spiralled around plantains. In the latter, baked oysters swamped with goat cheese, habaneros and crispy bacon are a gooey treat and perfectly seared scallops chime with halibut, lemon, chiptole, avocado and cilantro blend to create a wonderfully tangy effect. Off notes--like tuna seviche overwhelmed by a citrus juice--are few and far between.