This high-concept take on Mexican food from Alex Stupak was the last thing anyone expected from the former wd-50 dessert whiz. But it was a hit from the moment it opened, owing to its original, ultra-tight, and utterly awesome take on one of the least explored, but most loved ethnic cuisines.
The Talent of Mr Stupak.
This is my personal suggestion
Consider a sip of Oaxaca 64 as a stepping-stone. Go for the Cured Ocean Trout and the Beets with Pickled Maitake Mushrooms. Enjoy the Tetilla Cheese with Lobster followed by the Smoked Ricotta with Three Salsas. Don’t leave without a taste of the Rib Eye… you will be Stupak-fied!
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