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Hold on to your tacos, New York. Star chef José Andrés has officially brought one of his most popular D.C. restaurants to the Big Apple. Oyamel, a Mexican hotspot known for its bright flavors, festive vibes and inventive cocktails, landed in Hudson Yards this week, and it’s looking to shake up an already spicy Mexican dining scene here in the city.
Located at 10 Hudson Yards, just steps from the High Line and near where Andrés first arrived in the U.S., the new Oyamel marks the first expansion of the original D.C. location, which opened over 20 years ago.
“Oyamel is a place for celebration where the beautiful flavors of Mexico come together,” Andrés told Time Out exclusively. “It is this spirit of conviviality and joy you will find at our new restaurant in Hudson Yards.”
Expect street festival energy with a side of mole. Designed by Rockwell Group, the 15,000-square-foot space is filled with butterflies (an Oyamel signature), bursts of color and natural textures that resemble a Mexican mercado. The menu reads like a love letter to regional Mexican cooking, featuring standout dishes such as carnitas served with tortillas made from fresh masa, crispy Brussels sprouts with chile morita salsa macha and a ceviche that combines scallops and octopus in a kicky pineapple and habanero marinade.
Sharing is highly encouraged, especially when it comes to the Mexican fiestas portion of the menu, which features family-style dishes like slow-cooked lamb barbacoa or a mole poblano made with farm-raised chicken, served with rice, avocado and refried beans. (All brought to the table alongside those warm, homemade tortillas, natch.)
And if you're the type who orders a drink for the ‘gram, the Salt Air Margarita, an longstanding Andrés staple he dreamed up while relaxing surfside, is practically a celebrity in its own right, made with Milagro Blanco tequila, Magdala orange liqueur, lime and salt air.
This new Oyamel joins José Andrés' existing New York City restaurants, including Mercado Little Spain, also at Hudson Yards, and is open seven days a week for lunch, dinner and brunch.