ATHLEISURE MAG #100 APR ISSUE | THE ART OF THE SNACK Casa Bond

As we continue to navigate the Spring and get closer to the warmer Summer months, the art of going out and enjoying wearing less layers and having meals with initmate and large groups becomes more of an event! We want to celebrate the little and the large moments around the table with a great meal.

We enjoyed having an epic meal at Casa Bond located in NoHo which took our tastes to the next level with dishes that are filled with heritage and passion. We sat down with Managing Partner, Luis Villanueva to find out more about this fine dining Mexican cuisine, the ambiance of the restaurant, and what we should have our eye on in their menu.

ATHLEISURE MAG: We thoroughly enjoyed having dinner at Casa Bond and love the Tulum Vibe at this chic restaurant on Bowery. What is it about Tulum that you wanted to bring to this restaurant?

LUIS VILLANUEVA: At Casa Bond, we aim to transport guests to the spirited atmosphere of Tulum right in the heart of Noho. Inspired by the vibrant Tuluminati lifestyle, our concept embodies youthful vitality, artistic creativity, and Bohemian chic. Our goal is to offer a unique and creative flavor experience that captures the essence of refined Mexican cuisine.

AM: We've had the pleasure of vacationing in Riviera Maya, Cancun, and Tulum, and love the food of this region but for those who are not familiar with the Mexican Riviera, what are the regional dishes that are indicative of this area.

LV: In the Riviera Maya, Cancun, and Tulum regions, two iconic dishes that showcase the essence of the area's cuisine are Cochinita Pibil and Panuchos. Cochinita Pibil is a traditional Mayan dish featuring slow-roasted pork marinated in citrus and achiote, while Panuchos are crispy tortillas filled with refried beans and topped with various savory ingredients.

These dishes encapsulate the rich flavors and culinary heritage of the Mexican Riviera, offering a delightful taste of the region's cuisine.

AM: What are the spices and ingredients that are common in this?

LV: In the Riviera Maya, Cancun, and Tulum regions, Achiote is a key ingredient in Cochinita Pibil, contributing to its distinctive and unique flavor. Additionally, common spices and ingredients in this area include oregano, black pepper, and sage. These ingredients are integral to the region's culinary heritage, infusing dishes with rich, vibrant flavors that are characteristic of the area.

AM: When did Casa Bond launch?

LV: We officially launched Casa Bond NoHo on November 1st 2023.

AM: For those who are coming into Casa Bond, what can they expect from the ambiance as there is a sense of being in a luxury residential home that just so happens to be a restaurant.

LV: Inspired by the Tuluminati lifestyle, Interior Designer-Creative Director Michael Arguello crafted the concept at Casa Bond to embody youthful exuberance, artistic expression, and Bohemian chic style. Guests can expect an ambiance evocative of an exclusive private dinner party, blending Michael's expertise in luxury residential design with hospitality to create a unique atmosphere resembling a lavish home-turnedrestaurant. This intentional design ensures that our guests feel comfortable, welcomed, and at home.

AM: Who are the owners and the managing partner of Casa Bond and what are their backgrounds in terms of where they trained and kitchens/restaurants they worked in prior to coming here?

LV: Executive Chef-Owner Rodrigo Abrajan, of Casa Bond, first achieved neighborhood acclaim with El Paso Taqueria

in Harlem. He began his culinary journey with a humble taco pushcart in 1993 on the corner of Third Avenue and East 104th Street, which eventually grew into a full-service restaurant with three locations. El Paso was perennially lauded as one of the best restaurants in East Harlem by the media and locals alike.

Growing up in central Mexico, as the Beverage Director-Managing Partner I honed my skill for blending diverse flavors and aromas from a young age, learning family recipes and kitchen traditions. Moving to New York at 18, I pursued my passion for mixology while working my way up through various roles in restaurant kitchens, simultaneously studying Hospitality Management and English. My journey led me to roles at Havana Alma de Cuba and Cuba in Greenwich Village, where I crafted cocktail menus deeply rooted in Latin flavors. As Beverage Manager at La Pulperia (FEB ISSUE #86), I developed menus reflecting the cuisines of Latin America. Joining Casa Bond in November 2023 as Managing Partner and Mixologist, I fulfilled my dream of connecting with diners through mixology, enhancing their experience with refined Mexican fare.

AM: What are 3 dishes from the To Share portion of the many that we should consider when we come in for dinner?

LV: Among our enticing selections for sharing from the entrées section of the menu are the Cochinita Pibil, Mixiote de Cordero (lamb shank), and Prime Bone-in Rib Eye. Each dish is served with an accompaniment of rice, esquites, and freshly handpressed tortillas, making them perfect to share with friends and loved ones.

AM: From the Ceviche & More, what are 3 dishes that you suggest that we should enjoy with friends and family?

LV: A must-try from the Ceviche & More section, is our Aguachile. We also highly recommend the Ribeye Tiradito for those who want a little heat, and the Lobster Ceviche for those who seek sweet, tropical flavors.

AM: We love tacos and we have to say that the Gobernador was everything that we could imagine. What are 3 that you suggest that we should consider?

LV: We're delighted to hear you enjoyed the Gobernador Taco! It is one of our most popular menu items. So, of course, we highly recommend your readers try it as well.

In addition to that, we highly recommend trying our Baja Fish Taco, which is equally delightful. Additionally, we suggest trying our weekly taco specials. This week, we featured a Soft-Shell Crab Taco, prepared with pan-seared softshell crab, and jicama-chayote coleslaw, habanero aioli, and served in a blue corn tortilla.

AM: Tell us about the Entrees and what are 3 that should be on our list?

LV: Highlights of the Entree selection are: Duck Confit served in the house signature mole made from 24 ingredients including pumpkin, sesame, and sunflower seeds ground to a paste with white chocolate, hoja santa, and pine nuts; Cochinita Pibil, pork shoulder wrapped in banana leaf with achiote paste, habanero, and chile tatemado; and Pescado Zarandeado, a broiled butterflied branzino marinated in annatto-guajillo, served with hand-pressed tortillas.

AM: For the sides, what are 3 that we should have to share at our next meal?

LV: For Sides, we recommend the Esquites, Mexican street corn salad with chile piquín, Jicama Salad, mixed gem lettuce, carrots, cucumber, and tossed in poblano vinaigrette, and the Grilled White Asparagus.

AM: It's always great to end the meal with desserts can you tell us about your Dessert Chefs, their culinary backgrounds and kitchens they worked in prior to coming to this restaurant?

LV: Molecular Dessert Chefs Erica Huertas and Daniella Castro both were born in Colombia, where they grew up and honed their passion for pastries and desserts while working in their families’ bakeries. Here, they not only developed their technical skills but also cultivated a deep appreciation for the craft.

Their journey led them to the United States, where they pursued their dream of establishing their own pastry and dessert business. During the pandemic, they dedicated themselves to enhancing their skills, focusing on mastering entrements—elaborate, multi-layered French desserts featuring a sponge cake base, mousse filling, and layers of creams, jellies, and compotes.

Drawing on their upbringing and newly acquired expertise, Erica and Daniella launched America Entremets. This bakery specializes in creating visually stunning and intricately designed entremets, offering their creations to restaurants, like Casa Bond, and private customers alike.

AM: Tell us about the desserts, the Tres Leches in a geometric shape was beyond expectations!

LV: The dessert selection features a twist on Traditional Mexican pastries. Molecular Dessert Chefs Erica Huertas and Daniella Castro have created a trifecta of fun-sized desserts that come in beautiful shapes and colors.

The presentation of the Tres Leches was designed to mirror the geometric, diamond-shaped glass chandeliers in our dining room that were selected by Interior Designer-Creative Director Michael Arguello. This seamless collaboration between our culinary team and design visionaries elevates the dining experience, ensuring a harmonious and refined ambiance that complements the meal.

AM: We had the pleasure of meeting you and enjoying your selections first hand. Can you tell us about the Beverage Program that is offered?

LV: Our cocktail program is a testament to my creation of classic and innovative cocktails by uniting the perfect balance of spirits and liqueurs.

The Couture is made with McQueen Gin, Colt 43, and Luxardo. When mixing McQueen gin with the fresh lemon juice, the cocktail changes color from purple to pink. The Deluxe Margherita is made with Casa de Dragones silver tequila, made by the first woman-owned distillery in Mexico, Cointreau, fresh lime juice, and agave nectar. The Señor Bond is a play on the Old Fashioned, using Woodford Reserve bourbon, aromatic bitters, smoked maple, and Amarena cherries.

AM: What are 3 tequila cocktails that you suggest we should keep in mind?

LV: For those who want a classic tequila drink, you cannot go wrong with our Deluxe Margherita, made with Casa de Dragones silver tequila, Cointreau, fresh lime juice, and agave nectar. For those who want something sweet and tropical, we recommend the Bond•ing Cocktail, a delicious fusion of Del Maguey Mezcal, Herradura Silver Tequila, Malibu rum, passion fruit, and pomegranate juice. And finally, for the tequila enthusiast, we recommend the XXVII Karat Cocktail, made with Herradura Legend, Grand Marnier Cuvée Louis-Alexandre, yuzu, and local honey.

AM: We enjoy Mezcal and had the pleasure of enjoying these cocktails - what are 3 that you suggest?

We also highly recommend trying the Couture, made with McQueen Gin, Colt 43, and Luxardo. When mixing McQueen gin with the fresh lemon juice, the cocktail changes color from purple to pink. The Señor Bond is a play on the Old Fashioned, using Woodford Reserve

bourbon, aromatic bitters, smoked maple, and Amarena cherries. And, the Downtown, a mélange of grapefruit, pineapple, orange, Meyer lemons, lime, and Pisco Liquor, making for a sweet cocktail that complements the spicier dishes.

AM: You have a Beverage cart that has 15 premium tequilas, can you tell us more about this?

LV: We take pride in showcasing the latest and finest tequilas to our guests. To that end, we feature a display cart housing our top-tier premium selections, including renowned brands such as Clase Azul, Don Julio 1942, Esperanto Extra Añejo, Maestro Dobel 50 Cristalino, and Herradura Legend, among others. This curated collection offers a diverse array of exceptional and exquisite tequilas for our guests to enjoy.

AM: Tell us about Bonding Hour!

LV: Bonding Hour reimagines the classic happy hour experience, running Monday through Friday from 5 to 7 PM at the bar and front tables. Featuring specially priced cocktails and small plates, guests can indulge in handcrafted drinks made with premium liquor for $9, including our signature margarita, espresso martini, and coconut mojito, alongside delicious bites. Outdoor seating is also available on our sidewalk café, weather permitting.

AM: We love a great brunch, what can you tell us about this portion of the menu when we come in with friends and family?

LV: Executive Chef-Owner Rodrigo Abrajan has designed the brunch menu with a focus on the best seafood dishes from the Mexican coast and put his twist on classic American breakfast items.

Brunch highlights include: Benedictinos: blue corn masa memelita (masa cakes), Cochinita Pibil, poached eggs, and habanero hollandaise sauce, Hamburguesa Blue Demon: 8 oz. prime sirloin, brioche bun, caramelized onions, and blue cheese, served with wedge fries, and Chilaquiles Verde: crispy corn tortilla smeared in a green tomatillo sauce, topped with onions sour cream, and queso fresco with choice of eggs, steak, or shrimp.

For those looking to elevate their Tulum-inspired experience, Casa Bond offers live DJ sets on Sundays from 1 p.m. to 4 p.m. in collaboration with Housematic Entertainment, which has specially curated a selection of deep house beats infused with Tulum vibes.

Brunch is available on Saturdays and Sundays from 12 p.m. to 4 p.m. and outdoor seating will be offered, weather permitting.

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PHOTOGRAPHY COURTESY | Casa Bond