IXTA: NEW YORK CITY’S HOTTEST NEW MEXICAN CANTINA AND MEZCAL BAR

By Brian Aker

The elevation of Mexican cuisine has reached a pinnacle with IXTA, the new Lower east Side in Manhattan hotspot whose December grand opening drew New York City’s trendy set and foodies alike. The upscale restaurant is the brainchild of industry veteran Mike Himani with business partners Marcelo Martins and Erol West from the Hyde Hospitality Group, whose passion for creating enticing, innovative cuisine and delivering expert service make IXTA a destination for anyone with an appreciation for Mexican food beyond the standard taco truck. Its sleek bar pushes boundaries with a curated library of tequilas and mezcals for exploration, and an intriguing aphrodisiac drink with an edible scorpion.

IXTA occupies the space formerly held by the legendary DBGB Kitchen and Bar, which shuttered in 2017. Himani resurrected the IXTA name from his NOMAD restaurant of the midaughts and took over the sizeable location with a soft opening in late October generating impressive buzz and success. A few tweaks to the menu later, the Mexican offerings focus on Oaxacan dishes that are fresh and mouthwatering with the aim to build fans and word of mouth.

“There's a huge influence in Mexican cuisine from different countries marrying native flavors with those arriving with the Conquistadors,” says Martins. We wanted to draw upon all of those influences, yet with a modern flair.” Regarding the culinary specialties, Martins shares, “Chef Francisco engineered the whole menu. We have a 32-ounce tomahawk steak that comes out on a wooden board with artisanal Mexican peppers that has been a crowd favorite. It’s visually spectacular and a treat to the palette. Our stunner though is a suckling pig that needs to be reserved about 72 hours in advance. It's a whole suckling pig stuffed with the works. We prepare it carefully in-house, resulting in crunchy skin on the outside, and it is very juicy on the inside. Before we take the suckling pig to the table, we walk it around the whole dining room, we do a lap with it. You should see how people react. Suddenly everyone wants it, but it is very special to us and really does require the three-day advanced notice. It definitely plants the seed for the next visit.”

“Our mixology

Now back to the scorpion. West says, “It’s pretty cool. This is an aphrodisiac scorpion that you do with a tequila shot. We haven’t even named the drink yet, but it's pretty, and it's catching on fast. People are coming in specifically to start with that drink because they’ve heard about it on social media. We educate the guest about how to consume it, and they get to enjoy the results.”

Dessert is not to be skipped, no matter what reason. Martins explains, “The pannacotta is by far the best one I've ever eaten. it comes with candy salt on top, so there’s a little bit of a crunch in the texture, while it is served in a margarita glass for a gorgeous presentation. And the tres leches is over the top! It's a different type of design for tres leches, as usually the cake is prepared with the milk poured over it. Our chef actually puts icing over the top of the cake, and places the milk in the base, which absorbs from the bottom up; it's amazing. The donuts, I don't even wanna get started on the donuts! The donuts redefine what a donut should be.

Martins explains that the concept was underscored by the importance of making the service as strong as the menu. “We really wanted to bring back traditional hospitality; that's something that we pride ourselves in. We brought in a strong team of people that aren't part-time servers or bartenders, but really a team of professionals who do this for a living.”

“There are a lot of vegetarian options,” Martins says in closing. As vegetarian dishes have increased in demand over the years, we are able to accommodate that with a wealth of flavors. There is the delicious Ceviche Vegan, which is a must, and our salads are anything but basic; they are rich in flavor and texture as well. And then the next thing you know, there's a pig coming through the dining room.

Website:www:ixtanyc.com