La Pulperia Heats Up Hell’s Kitchen

with sunflower seeds, afilia crees salad, crispy red quinoa and smoked piquillo pepper romesco sauce.

Desserts include Volcano Chocolate, a chocolate lava cake in dulce de leche, topped with orange mascarpone cream; and Churros, served warm with dulce de leche.

The Beverage Program was created by Daniel Villanueva, who began his career at Cuba in the West Village. The cocktail menu is composed of fun plays on all of your favorite classic cocktails redesigned with South American spirits. Highlights include the Parcero Old Fashioned, made with Colombian Rum Viejo de Caldas Juan de la Cruz, Amaro, simple syrup and chocolate bitters, smoked in a decanter, and poured into a smoke-filled rocks glass; the Del Callao, made with Pisco, hibiscus, passion fruit, Chile Morita Syrup and lime juice; and The Mean Julep, made with whiskey, fresh lime juice, Chile Morita Syrup and mint, garnished with 24 karat gold flakes. Also included in the beverage program are red and white sangrias and sparkling wine, served to guests in a playful oversized wine glass that contains seven to eight servings, a great option for groups.

La Pulperia’s interior, designed by Andres Gomez, leans into its seafood-heavy menu with fun nautical decor. The interior is anchored by a large marble bar and lined with exposed brick. The back wall is overlapped with different shapes and sizes of framed mirrors, evoking a vintage rustic look. Floor-to-ceiling windows on the far side of the restaurant give diners a clear view of the street outside.

Hidden at the rear of the restaurant is Nxt Room, an intimate soon-to-be-launched cocktail bar.