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OXOMOCO

BEST NEW BISTRO

OXOMOCO

shortlisted by Lefooding

WHO
Chef Justin Bazdarich takes what he learned wood-firing pizzas at his popular Speedy Romeo, and opened this wood-fired Mexican restaurant in Brooklyn’s Greenpoint neighborhood, focusing on tacos with freshly nixtamalized tortillas of white and red corn masa. Having earned a Michelin star in its first year, this has become a very popular spot both for locals and as a destination.

FOOD
Eight types of tacos sold in pairs or trios ($13-27) are the main focus here, with Antojoitos ($3-4 for smoked mango, ramp escabeche, chili buttered popcorn or smoked peanuts), a large assortment of non-taco Apertivos ($14-20) and three different Platos ($36-99 for a 32oz Carne Brava dry-aged bone-in ribeye) to round out your options.
Of the tacos, the Grilled Maitake with queso de hierbas, epazote salsa ($15/21) was our favorite; while the Soya Marinated Tuna Tostada appetizer, with avocado, salsa macha, and radish ($20) was also satisfying.
Those craving adventure and funk will find both in dishes like the Beef Tartare Tostada, with grasshopper mayo, avocado, arbol peanut and watercress ($17).
But don’t miss the Punta Verde Caesar salad with wood-fired romaine and a cotija masa crunch, surprisingly, our favorite dish and one – happily – most easily eaten with your fingers ($16).
Desserts are $12 and feature a curd, a rice pudding, and a Oaxacan chocolate cake.

DRINKS
A massive list of curated mezcals and tequilas take center stage here, followed by a tasty list of four kinds of margaritas (Classic, Smoked Strawberry, Spicy Mango, Manzanilla, plus a Frozen version, $14-15), in addition to the best Mexican restaurant drink in the city, the Frozen Paloma, a swirl of ruby red grapefruit pink slushy in a chunky margarita chalice with a dusting of freeze-dried kaffir lime (the margarita comes dusted with hibiscus powder). There are also beers in bottles, cans and on draft ($6-8), sangria, aguas frescas ($6), and wines from $12 a glass (red, white, rosé, sparkling and orange), but if you’re here, you might as well go for the agaves or the margs.

DECOR
The semi-unfinished room feels like an upscale Mexican restaurant sprang up in an empty garage. Pockmarked walls reveal brick here and there, and fancy rope bar stools amp up the gritty elegance in a very of-the-moment style of décor (think Cala in San Francisco). Tall ceilings and green vines dripping down from recessed skylights soften the look a bit.

NOISE
Like 99% of restaurants in New York, it’s very loud. Come early to have a conversation you can actually hear, or sit on the patio for a scaled-back menu (no tacos or platos available outside).

SEATING
Bar seats made of rope are gorgeous but not super comfortable, while deep padded banquettes in caramel leather beckon alongside one wall. The outdoor terrace is rocking in warm weather, but has a limited menu.

VIBE
The crowd is a mix of the Russian/Polish neighborhood denizens brushing elbows with hipsters looking for good food in an upbeat place in the hood. Large birthday groups or other revelers can distract from the otherwise relaxed vibe of hipsters out having swanky fun.

RESTROOMS
Many a selfie has been taken next to the trippy mural and mirrored wall in these gender-neutral bathrooms. Disco lighting and piped in pumped up music add to the party atmosphere.

SERVICE
A 20% tip felt like the right move.

WOULD RECOMMEND
For being a fun place for friends or a date, for the fantastic guacamole and chips, and because we can’t ever say no to that frozen paloma.

WHO
Chef Justin Bazdarich takes what he learned wood-firing pizzas at his popular Speedy Romeo, and opened this wood-fired Mexican restaurant in Brooklyn’s Greenpoint neighborhood, focusing on tacos with freshly nixtamalized tortillas of white and red corn masa. Having earned a Michelin star in its first year, this has become a very popular spot both for locals and as a destination.

FOOD
Eight types of tacos sold in pairs or trios ($13-27) are the main focus here, with Antojoitos ($3-4 for smoked mango, ramp escabeche, chili buttered popcorn or smoked peanuts), a large assortment of non-taco Apertivos ($14-20) and three different Platos ($36-99 for a 32oz Carne Brava dry-aged bone-in ribeye) to round out your options.
Of the tacos, the Grilled Maitake with queso de hierbas, epazote salsa ($15/21) was our favorite; while the Soya Marinated Tuna Tostada appetizer, with avocado, salsa macha, and radish ($20) was also satisfying.
Those craving adventure and funk will find both in dishes like the Beef Tartare Tostada, with grasshopper mayo, avocado, arbol peanut and watercress ($17).
But don’t miss the Punta Verde Caesar salad with wood-fired romaine and a cotija masa crunch, surprisingly, our favorite dish and one – happily – most easily eaten with your fingers ($16).
Desserts are $12 and feature a curd, a rice pudding, and a Oaxacan chocolate cake.

DRINKS
A massive list of curated mezcals and tequilas take center stage here, followed by a tasty list of four kinds of margaritas (Classic, Smoked Strawberry, Spicy Mango, Manzanilla, plus a Frozen version, $14-15), in addition to the best Mexican restaurant drink in the city, the Frozen Paloma, a swirl of ruby red grapefruit pink slushy in a chunky margarita chalice with a dusting of freeze-dried kaffir lime (the margarita comes dusted with hibiscus powder). There are also beers in bottles, cans and on draft ($6-8), sangria, aguas frescas ($6), and wines from $12 a glass (red, white, rosé, sparkling and orange), but if you’re here, you might as well go for the agaves or the margs.

DECOR
The semi-unfinished room feels like an upscale Mexican restaurant sprang up in an empty garage. Pockmarked walls reveal brick here and there, and fancy rope bar stools amp up the gritty elegance in a very of-the-moment style of décor (think Cala in San Francisco). Tall ceilings and green vines dripping down from recessed skylights soften the look a bit.

NOISE
Like 99% of restaurants in New York, it’s very loud. Come early to have a conversation you can actually hear, or sit on the patio for a scaled-back menu (no tacos or platos available outside).

SEATING
Bar seats made of rope are gorgeous but not super comfortable, while deep padded banquettes in caramel leather beckon alongside one wall. The outdoor terrace is rocking in warm weather, but has a limited menu.

VIBE
The crowd is a mix of the Russian/Polish neighborhood denizens brushing elbows with hipsters looking for good food in an upbeat place in the hood. Large birthday groups or other revelers can distract from the otherwise relaxed vibe of hipsters out having swanky fun.

RESTROOMS
Many a selfie has been taken next to the trippy mural and mirrored wall in these gender-neutral bathrooms. Disco lighting and piped in pumped up music add to the party atmosphere.

SERVICE
A 20% tip felt like the right move.

WOULD RECOMMEND
For being a fun place for friends or a date, for the fantastic guacamole and chips, and because we can’t ever say no to that frozen paloma.

CHEF

Justin Bazdarich

OPENING DAYS

Open daily for lunch/brunch and dinner.

RESERVATION

The restaurant accepts bookings up to 14 days in advance via their website

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