Cómodo’s New Menu Includes This Awesome Poblano-Pepper Carbonara

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Poblano-pepper carbonara with quail egg, Pecorino cheese, and bacon.
Poblano-pepper carbonara with quail egg, Pecorino cheese, and bacon. Photo: Melissa Hom

There are changes afoot at Cómodo, husband-and-wife team Felipe Donnelly and Tamy Rofe’s five-year-old MacDougal Street restaurant. The couple got their start hosting a series of weekly dinner parties for small groups of strangers in their Tribeca apartment, and they’re now returning to their roots by tightening their menu so it’s more tapaslike. (They’re also cutting down their hours, opening Thursday night through Sunday brunch, to make room for their booming Campartí Catering business.)

Almost all of the dishes on the menu are brand-new — with the exception of the beloved pão de queijo lamb sliders and the cast-iron-braised octopus — but Donnelly’s cooking still celebrates Latin American cuisine. The most impressive dish might just be the poblano-pepper carbonara, which includes thinly sliced peppers in lieu of actual pasta, but tastes equally rich and comforting. Rofe, now officially a sommelier, has curated a list of wines, all by the glass. Take a look:

Arepa with heirloom-bean purée, maple-syrup-glazed pork belly, sorrel, and cotija cheese.
Arepa with heirloom-bean purée, maple-syrup-glazed pork belly, sorrel, and cotija cheese. Photo: Melissa Hom
Salmon ceviche with burnt tortilla, lime juice, serrano, avocado, and pickled onion.
Salmon ceviche with burnt tortilla, lime juice, serrano, avocado, and pickled onion. Photo: Melissa Hom

Menu [PDF]

Cómodo’s Awesome Poblano-Pepper Carbonara