I had dinner last night at Oyamel, José Andrés's recently opened Mexican restaurant in Hudson Yards. It's virtually identical to the DC original, which has been open for more than 20 years.
Since they just opened two weeks ago, there are still some minor service kinks to work out: we (and the table next to us) ended up with an extra dish, we were asked about allergies at least four times by four different people (although, as my husband pointed out: that's better than the alternative), and course pacing seemed a little quick to me at times, but that's just a personal preference.
Overall, the cocktails were excellent. The Salt Air Margarita is an Andres staple that you can have at most of his restaurants and is worth trying, but we really loved the Maracuya (Condesa gin, Spanish white vermouth, Chinola passionfruit, and tonic), and the La Capilla (Altos Blanco, Rosaluna Mezcal, grapefruit, and lime). As a born-and-raised Texan, I also appreciate that every table gets chips and salsa, gratis. Very good chips and very good salsa.
Here's a rundown of the other things we tried:
- Guacamole: Good, but not great — but again, guac is such a personal thing. I prefer chunkier and spicier. (I asked for medium, given my husband's preference — lesson learned.)
- Callo de Hacha y Pulpo: A scallop and octopus ceviche with pineapple and habanero. Again, very low spice level, really liked the addition of jicama for extra crunch, but could've used more scallops.
- Tacos: We tried the suadero (braised short ribs), carnitas, and menudo de res (tripe and trotters). The menudo was my favorite — great mix of flavors and textures, but all were solid. Tortillas are made in-house and are truly exceptional.
- Quesadilla de hongos: Mushroom quesadillas were a perfect ratio of Oaxacan cheese to 'shroom and poblano.
- Empanadas de picadillo Campechano: A nice take on picadillo made with smoked pork and served with avocado salsa verde.
- Brussels sprouts with salsa macha: One of my favorite dishes of the night that I'll seek to recreate at home! I love a salsa macha, and this didn't disappoint. The sprouts were tender, with just enough char on the exterior for added flavor.
- Cochinita Pibil Mexican Fiesta: The bottom part of the menu features large-format dishes for sharing, accompanied by tortillas, red onion, and micro cilantro. I was torn between this and lamb barbacoa, but had no regrets here. Kurobuta pork cheeks wrapped in layers of fresh banana leaves and unwrapped tableside for the ultimate roll-your-own taco experience. I'd suggest skipping the up-menu tacos and opting for one of the large-format dishes, unless there's something you're particularly eager to try.
- Churros y chocolate: Can you ever go wrong with churros from a Spanish chef?
Overall, the move is to skip the ceviches/fish (fine, but easily available elsewhere) and opt for the antojitos and the large plates for sharing. Drinks are a standout and will surely make it a great post-work hangout for Hudson Yards office drones. Is it a sexy, sleek date-night spot? Nah, but a very, very solid stop for a group or team dinner or a casual dinner in the area.
by loratliff