The Manhattan dining scene is seeing a revival with Chef José Andrés opening Oyamel in Hudson Yards. Located in the spaces previously occupied by his Spanish Diner and Leña, Oyamel offers a taste of Mexico City, building on the concept that first launched in Washington, D.C., in 2004. According to a report by Eater, the New York location features a menu with items like ceviches, tacos, and lamb barbacoa designed for sharing.
Located at the corner of 10th Avenue and 30th Street, the space has been transformed into Oyamel. Designer Rockwell Group has redesigned the interior, incorporating lush greenery to evoke the festive atmosphere of a Mexican street fair, as noted by Eater. The restaurant draws inspiration from Mexico’s food traditions and also acknowledges the annual Monarch butterfly migration, which holds cultural significance in Michoacán, Mexico. The butterflies are welcomed as spirits of ancestors during Day of the Dead celebrations. Oyamel, named after the sacred fir tree that serves as their home, reflects this cultural connection in its menu and décor.
With a focus on authentic Mexican cuisine, Oyamel's offerings are as rich in flavor as they are in cultural significance. ABC7NY features the restaurant's Content Chef, Nicholas Lopez, emphasizing the importance of heritage, "At the end of the day, it's just respect, respect for the story, respect for the recipe book, and respect for the authenticity of the Mexican cuisine." The kickoff to a meal might begin with freshly made guacamole, followed by an assortment of tacos that Lopez describes as the "soul of Mexico."
In addition to tacos, the lamb barbacoa is featured on the menu, slow-cooked in an underground pit using traditional techniques, and is noted for its tender, fall-off-the-bone texture. In an interview with ABC7NY, Lopez talks about the dish, "We have the lamb barbacoa, that incredible dish from Mexico that they cook in an underground pit for four or five hours, until the lamb gets toasted out of the bone." Oyamel's commitment to bringing Mexico to the table flows into its beverage selection as well, highlighted by original mixes like the Salt Air Margarita and a variety of agua frescas.
The dining scene in Hudson Yards is evolving, with Oyamel joining new establishments such as Papa San and Locanda Verde. As the area sees the expansion of Google and a return to in-person work post-pandemic, Oyamel adds to the variety of dining options in the area. Chef José Andrés' New York presence also includes The Bazaar, Zaytinya, and the cocktail bar Nubeluz.
