On
Hecho en Dumbo's opening night in their new Bowery location, we were lucky to get one of the few seats at the back of the restaurant at the kitchen bar. We started with the tostadas de ceviche - bright white chunks of halibut on a bed of guacamole and hand pressed tortillas and roasted green squash. They were amazing and made even better with a trio of sauces to add some spice.
Out of the three tacos we tried - beef short ribs, roasted poblano pepper with chihuahua cheese and Berkshire pork, I loved the pork and could have eaten a few more.
The barbacoa was an unexpected hit - a lamb shank confit served in consomme with chickpeas, onions, carrots and a blanched tomatillo. The lamb was so moist and tender I was eating it with a spoon. Amazing!
On Hecho en Dumbo's opening night in their new Bowery location, we were lucky to get one of the few seats at the back of the restaurant at the kitchen bar. We started with the tostadas de ceviche - bright white chunks of halibut on a bed of guacamole and hand pressed tortillas and roasted green squash. They were amazing and made even better with a trio of sauces to add some spice.
Out of the three tacos we tried - beef short ribs, roasted poblano pepper with chihuahua cheese and Berkshire pork, I loved the pork and could have eaten a few more.
The barbacoa was an unexpected hit - a lamb shank confit served in consomme with chickpeas, onions, carrots and a blanched tomatillo. The lamb was so moist and tender I was eating it with a spoon. Amazing!
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