The Curtain Rises at TOLOACHE
Toloache 251 W. 50th St. (bet. Broadway & 8th Ave.) 212-581-1818 www.toloachenyc.com
Chef-Owner Julian Medina’s New Theater District Contemporary Mexican Bistro August 7th, 2007 — Chef-owner
Julian Medina announces the August 23rd opening of Toloache (toh-lo-AH-tchay), a contemporary Mexican bistro located in the Theater District at 251 West 50th Street (bet. Broadway & 8th Ave.).
This amazing restaurant is named after a flowering plant famed in Mexico for its use in love potions, the lively two-story space is adorned with handsome tiles and light fixtures imported from the states of Guanajuato and Guerrero, respectively. The restaurant also features a ceviche and guacamole bar; a wood-burning brick oven; an open kitchen; and a cocktail bar with a list of more than 100 tequilas and mezcals (overseen by General Manager and self-accredited “Mezcalogist” Giovanni Campos). Toloache’s menu is best characterized as creative, contemporary Mexican cuisine, employing both traditional and nontraditional ingredients. Chef Medina notes: “In the same way that we now see Asian, South American, and European ingredients incorporated into ‘Contemporary American’ restaurant menus, my contemporary Mexican menu freely borrows elements from those regions as well.”
Chef Medina’s menu particularly emphasizes the flavor diversity of chiles, with 15 varieties in use (for the full list, click here). Highlights from the menu include the best civiches in NY: Salmon “Panzon” Ceviche (organic salmon belly, tomatillo, green apple, lime, serrano chile, and radish sprouts); A remarkable Guacamole de Frutas (avocado, vidalia onion, mango, quince, apple, Meyer lemon, habanero chile, and Thai basil); Sopes de Requeson (corn cakes, Mexican ricotta, fried quail egg, and salsa ranchera); Churros con Foie (churros with foie gras and a mole dipping sauce); Delicious Carnitas de Lechon (brick oven–roasted suckling pig, habanero–sour orange salsa, and cactus-avocado-chicharron salad). The menu features twelve types of Tacos, with fillings ranging from classics like Grilled Steak and Baja-style Fish to more unusual ingredients such as Braised Veal Cheeks, Chapulines (Oaxacan dried grasshoppers and not at all odd), Negra Modelo–Braised Brisket, and Carmelized Sweetbreads.
Toloache provides patrons with several festive ways to experience the restaurant: the vibrant cocktail bar for a margarita or small-batch tequila; the ceviche and guacamole bar, an ideal spot for a quick bite (not to mention front-row seats to the theater of made-to-order guacamole preparation); and comfortable dining tables on both the ground level (30 seats) and upstairs balcony (50 seats). The complete menu, including all items from the ceviche and guacamole bar, is available at every seat in the house. Chef Medina was born and raised in Mexico City, and as a teenager worked at the city’s top classic French and Mexican restaurants. He later moved to New York City, and was appointed the Chef de Cuisine at Richard Sandoval’s Maya, which went on to receive two stars from The New York Times under Chef Medina’s leadership. While working at Maya he enrolled at the French Culinary Institute, graduating with the “Best Final Project.” Chef Medina was later promoted to Corporate Chef for all of Sandoval’s restaurants and oversaw the opening of his Mexican coastal cuisine restaurant Pampano; it too received two stars from the Times. Chef Medina has also worked as the Executive Chef for the SushiSamba restaurants, which specialize in Latin American–Japanese fare, and most recently was Executive Chef of Zocalo, a Mexican restaurant on the Upper East Side.
Bottom line: GO. Fabulous, Fun; Great Food; Attentive Service AND affordable prices.
Hours of Operation & Source Material
Great Location for Theater & Dinner
Toloache Address: 251 West 50th Street (bet. Broadway & 8th Aves.) Phone: 212-581-1818 Web Site: www.toloachenyc.com Date Opened: August 2007 Chef: Julian Medina Owners: Julian Medina and Louis Skibar Cuisine: Contemporary Mexican Menu Highlights: three types of guacamole eight types of ceviche dishes from the wood-burning oven, such as quesadillas tacos Price Range: Appetizers: $8-14 Tacos (two per order): $9-16 Entrees: $18-30 Desserts: $8 Beverages: More than 100 tequilas; margaritas; beer; wine; full bar Capacity: 50 upstairs, 30 ground floor Decor: bar, guacamole & ceviche bar, wood-burning oven tiles and lanterns from Mexico Dress: Smart casual Hours: Brunch: Saturday–Sunday, 11 AM–3 PM Lunch: Monday–Friday, 11:30 AM–3 PM Dinner: Monday–Thursday, 5 PM–11 PM Friday–Sunday, 5 PM–11:30 PM General Manager: Giovanni Campos Policies: Reservations: Accepted via the phone or on OpenTable Walk-ins also welcome Public Transportation: C or E train to 50th Street; 1 train to 50th Street; N, R, or W train to 49th Street All major credit cards accepted
Wine on Line Brings You Our Wine of the Week
When I dine in a restaurant, I object to paying more than the tax on the price of an entree for a bottle of wine (unless it’s a special occasion). At home, 10 bucks is my limit for an every day meal. Learn what to select & where to go to come out ahead in the wine game in future issues, as well as where the best entertainment is in the Big Apple, including cabaret, Broadway theater and Off Broadway discoveries. And let’s not forget Opera, Conerts and Ballet.
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