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Empellon Cocina

  1. closings
    Alex Stupak Will Close Empellón Cocina This WeekIn an open letter, the chef writes, “This is not the tale of a greedy landlord or a rent hike.”
    By Sierra Tishgart
  2. Interviews
    Alex Stupak and Albert Adrià on Empire-Building and Experimental Cooking“Chefs here aren’t opening new restaurants; they’re making fried-chicken sandwiches.”
    By Sierra Tishgart
  3. Interviews
    Meet the Restaurant World’s Newest Go-To DesignerGlen Coben’s projects are as varied as Gabriel Kreuther, Carbone, Empellón al Pastor, and Båtard.
    By Sierra Tishgart
  4. Trendlet
    Adam Platt Ranks 6 of Our Favorite New Tasting MenusOver the last several months, newly refurbished tasting ateliers, discreet dining bars, and elaborately conceived chef’s menus have been popping up with such frequency that it’s hard to keep track of them all.
    By Adam Platt
  5. Cheese Please
    Alex Stupak Will Serve Fancy Queso at Empellón CocinaThe restaurant reopens tonight.
    By Sierra Tishgart
  6. Menu Changes
    Alex Stupak’s New Tasting MenuThe chef will slowly roll out the new format after the restaurant reopens on April 28.
    By Rob Patronite and Robin Raisfeld
  7. Interviews
    Talking to Bayless and Stupak“We’re starting to see that the population is catching up.”
    By Sierra Tishgart
  8. Grub Guides
    11 Places to Find Fancy HummusTruffle hummus at Claudette, burnt-jalapeño hummus at Empéllon Cocina, and more.
    By Sierra Tishgart
  9. Menu Changes
    Alex Stupak Launches Five-Course Dessert Tasting Tonight at EmpellónIt can be all yours for $45.
    By Alan Sytsma
  10. Grub Guides
    Finger Food: 14 Hot New York Restaurants Serving Delicious DipsThe Clam, Gato, Estela, and more.
    By Brennan Carley
  11. Grub Guides
    Bundle Up: 25 Stellar Restaurants With Openings TonightAnnisa, Gramercy Tavern, Contra, and more.
    By Khushbu Shah
  12. Coming Soon
    Empellón’s Alex Stupak Planning Third RestaurantThe chef might just be opening his masa-focused place next.
    By Hugh Merwin
  13. Interviews
    Alex Stupak and Grant Achatz on Managing Talent and Creating a“Once you get a restaurant … you want to control every facet of it. But you very quickly realize that it’s impossible.”
    By Alan Sytsma
  14. Foodievents
    Grant Achatz and Alex Stupak Extend ‘Push Project’They’ll cook a themeless dinner on Friday.
    By Sierra Tishgart
  15. Vamonos
    Grant Achatz Will Cook at Empellón Cocina Next MonthGet ready to push.
    By Hugh Merwin
  16. Leftovers
    Empellón’s New Beverage Director; Sons of Essex’s BreakingPlus: Eataly Chicago news, and more, in today’s Leftovers.
  17. Grub Guides
    18 Places With Fantastic New Tomato Dishes to Eat This SummerIncluding Alder, the Musket Room, and Marietta.
    By Sierra Tishgart
  18. In Season
    In Season: Alex Stupak’s Green-Onion SaladThe Empellón Cocina chef’s take on the Mexican street-food snack cebollitas.
    By Robin Raisfeld and Rob Patronite
  19. Leftovers
    Tickets Still Available for the Push Project at Empellón Cocina; Fried FrogPlus: A Dr. Oz magazine, and more, in today’s Leftovers.
  20. Everything Guide to Out-of-Town Experts
    Movable Feasts: Where Fly-by-Night Chefs Set Up ShopFrom a legendary cooking school to Momofuku after dark.
    By Kurt Soller
  21. Quote of the Day
    Alex Stupak Has Big PlansWe wouldn’t expect anything less.
    By Hugh Merwin
  22. Leftovers
    Sweet Chick and the General Launch Brunch; Cinco de Mayo at EmpellonPlus: Vitae’s new pastry chef, and more, in today’s Leftovers.
  23. Loss Leaders
    Alex Stupak’s ‘Push Project’ Won’t Make Any Money, ButA little destruction is a good thing every now and then.
    By Hugh Merwin
  24. Foodievents
    Watch the Trailer for Empellón’s ‘The Push Project: Part II’Terrence Malick, take note.
    By Sierra Tishgart
  25. Foodievents
    Empellón’s ‘Push Project’ Series Continues With RedThe two chefs go way back.
    By Hugh Merwin
  26. The Grub Street Diet
    Chef Alex Stupak Rings in the New Year With Mezcal, Caviar, Sausages, and Juice“I had leftover chicken wings with mayonnaise. I have a very unhealthy relationship with mayonnaise.”
    By Alan Sytsma
  27. Leftovers
    Day of the Dead Fest Rescheduled at Empellón Cocina; A Voce Madison ReopensPlus, tickets still available for Artwalk and more in our daily news roundup.
  28. Video Feed
    Check Out What You Missed at Empellón Cocina’s First ‘Push“We’re trying to do our own thing. We’re not trying to be modern in a European way.”
    By Hugh Merwin
  29. Eat Well
    Eat Well: Begin and End Your Week With Tasting Menus (Seriously!)Plus: Kimchee, apples, and more, all in our weekly roundup of healthy eats.
    By Kate Lowenstein
  30. Fall Preview
    Bartenders Forecast Fall’s Most Promising Drink TrendsMezcal breaks through, cocktails get bottled, and more.
    By Alexa Tsoulis-Reay
  31. Celebrity Settings
    Sofia Vergara Sips Cocoa With Ex; Bradley Cooper Gets His Guac OnPlus: birthdays for Brooke Shields and Carmelo Anthony, and more of this week’s celebrity dining.
    By Sophie Hays
  32. Quote of the Day
    Alex Stupak Sticks to His GunsDon’t tell him his dishes are “off mark.”
    By Hugh Merwin
  33. The Other Critics
    Wells and Sutton Weigh In on Empellón Cocina; New Yorker AlsoPlus: Churreria, Benares, and more of this week’s critical reviews.
    By Rebecca Berg
  34. Menu Changes
    Empellon Cocina’s Brunch Menu: Chicharrones, Smoked Maple Syrup, and MoreHow do buttermilk-masa pancakes with smoked maple syrup and poblano butter sound?
    By Jenny Miller
  35. Profiles
    Even Other Chefs Think Alex Stupak Is Super IntenseThe Empellon Cocina chef gets a great profile in the ‘Times.’
    By Alan Sytsma
  36. First Look
    First Look at Empellón Cocina, Now Firing Tacoless Mexican in the EastThe newest restaurant from Alex Stupak aims to elevate New York’s view of what Mexican food can be.
    By Jenny Miller
  37. Coming Soon
    Empellón Cocina Opening ‘Next Week’Alex Stupak is getting ready to open his new East Village restaurant.
    By Alan Sytsma
  38. Empire Building
    Casual to Cachet: How Chefs Flipped the Model for Restaurant ExpansionMore and more chefs are opening casual restaurants before moving into fine dining, a complete reversal of the traditional model for growth.
    By Jenny Miller
  39. Taco Talk
    Alex Stupak Wants Nothing Less Than to Change the Way New York Thinks About“If you look at an Italian restaurant, it doesn’t have to serve pizza. But to walk into a Mexican restaurant and not have tacos, that’s ludicrous.”
    By Jenny Miller
  40. Openings
    Alex Stupak Will Open Empellón Cocina This Fall, But Won’t ServeSounds like the East Village location will be more upscale than its West Village counterpart.
    By Alan Sytsma