GITANO Garden Of Love Brings A Taste Of Tulum To NYC

 Enjoy delicious food, creative cocktails, and hip music at this trendy modern Mexican restaurant, mezcal bar and lounge in the heart of NYC.

GITANO is place to see, be seen, have fun and connect with locations in Tulum, NYC, and Miami Beach. GITANO Garden of Love brings the Tulum Jungle to the Concrete Jungle. Open seasonally from May to October, GITANO is a dramatic 450-seat restaurant and mezcal bar set in an outdoor, lush tropical garden in the heart of SoHo with a backdrop of the Freedom Tower and downtown NYC skyline. The restaurant and lounge include twin wood pergola dining decks, 30 feet coconut palms, a reflecting pool, and meditation labyrinth. GITANO offers a modern Mexican menu cooked on an open fire, designed for sharing and served with signature mezcal cocktails.

COCKTAILS

Try different types of creative cocktails, like Jungle Fever (Gem and Bolt Mezcal, chili, lime, and cilantro), Kisses in the Car (Piedre Almas, Ron Zacapa, passion fruit, habanero, agave nectar), and Sun Kissed (Avion Tequila, Campari, grapefruit, and apricot). The classic Gitano Margarita is everyone's favorite, made with Del Maguey Vida Mezcal, lime, rosemary, and cucumber).

SMALL PLATES

GITANO offers many mouthwatering small plates that are perfect for sharing. The Guacamole is an eye-pleasing centerpiece, served with fresh crudos featuring cucumber, celery, carrots, radish, and radicchio with a hint of salt, and corn totopos. The Watermelon Salad is a refreshing dish with fresh, sweet cubes of watermelon and heirloom tomatoes seasoned in tajin and fresno. For something a bit richer, try the Chorizo con Queso. Sizzling Oaxaca cheese is served in a hot pan and topped with Mexican chorizo, and served with a side of habanero sauce and flour tortillas. Wagyu Albondigas is another crowd pleaser - these bite sized bison meatballs are sprinkled with queso fresco and served over a bed of tomato sauce.

LARGE PLATES

From veggies to meat to fish, GITANO has a wide variety of dishes to satisfy all cravings. The Roasted Cauliflower is cooked perfectly tender and served on top of creamy Chile Guajillo reduction. The Cochinita Pibil features Yucatan style pork that has been roasted for 12 hours, and topped with picked red onion. It is served with a side of corn tortillas so you can create DIY tacos. Finally the Branzino in Banana Leaf showcases full branzino wrapped in spinach and banana leaf, and topped with cilantro and kiwi pieces.

DESSERT

No matter how full, there is always room for dessert...especially if it involves Churros and Tres Leches Cake. The churros are crispy on the outside and chewy on the inside, and served with two delicious sauces: chocolate jalapeno and smoked agave caramel. The new dessert item is the moist Tres Leches cake topped with mango coulis, meringue, and edible flowers.