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
  • Call 212.627.2308 to reserve
 
 
 

March 2013

S M T W T F S
24
25
26
27
28
1
2
 
 
 
 
 
Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
3
4
5
6
7
8
9
Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
10
11
12
13
14
15
16
 
Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
17
18
19
20
21
22
23
 
Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
24
25
26
27
28
29
30
 
 
Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
31
1
2
3
4
5
6
 
 
 
 
 
 
 
JBF Kitchen Cam