Alex Stupak, Lauren Resler, and Matthew Resler with members of their team in the Beard House kitchen
Poached Shigoku Oysters with Shellfish Flan
Chef Alex Stupak prepares Poached Shigoku Oysters
Fish Tempura Tacos with Cabbage and Lime Mayonnaise
Plating hors d'oeuvres in the Beard House kitchen
Fluke Ceviche with Buttermilk, Mustard, and Passion Fruit Juice
Roasted Carrots with Mole Poblano, Yogurt, and Watercress
Yucatecan-Style Strained Tamal with Chilmole, Virginia Ham, and Matsutake Mushrooms
Plating Tamal in the Beard House kitchen
Poached Duck Egg with Sweetbreads, Masa Spaetzle, and Green Chorizo Gravy
Scallops with Sopa Seca de Fideos
Pastel de Chocolate with Cajeta, Bananas, and Chocolate
Dinner

Dreaming of Mexico

Alex Stupak

Empellón Cocina and Empellón Taqueria, NYC

Pastry Chef Lauren Resler

Empellón Cocina, NYC

Mixologist Matthew Resler

Empellón Taqueria, NYC

When Alex Stupak and his team opened Empellón Taqueria in NYC’s West Village, it was such an instant hit that they had to launch the more complex Empellón Cocina on the East Side. Now both restaurants are lauded among the city’s discerning diners for their vibrant, seductive interpretations of authentic Mexican flavors.

Event photos taken by Lisa​ Ozag.

MENU

  • Hors d’Oeuvre

    • Nantucket Bay Scallop Sopes
    • Poached Shigoku Oysters with Shellfish Flan
    • Fish Tempura Tacos with Cabbage and Lime Mayonnaise
    • Guacamole with Pistachios
    • El Capo Blanco Tequila with Dolin Blanc Vermouth de Chambery and Gentian
    • JCB by Jean-Charles Boisset N°21 Crémant de Bourgogne Brut NV
  • Dinner

    • Fluke Ceviche with Buttermilk, Mustard, and Passion Fruit Juice
    • Pierde Almas Dobadaán Mezcal
    • Roasted Carrots with Mole Poblano, Yogurt, and Watercress
    • Cos Ramí 2010
    • Yucatecan-Style Strained Tamal with Chilmole, Virginia Ham, and Matsutake Mushrooms
    • Mezcales de Leyenda Durango Mezcal
    • Poached Duck Egg with Sweetbreads, Masa Spaetzle, and Green Chorizo Gravy
    • Los Arango Reposado Tequila
    • Scallops with Sopa Seca de Fideos
    • Anne Amie Vineyards Cuvée a Amrita 2011
    • Pastel de Chocolate with Cajeta, Bananas, and Chocolate
    • La Esclava Reposado Mezcal
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 02.04.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
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Beard Burger 'Bun' Anza Mon, 03.02.2015
 
Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
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9
10
11
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New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
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21
 
 
Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
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Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
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31
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Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam