Not everything needs a sequel.
Michael Bay, we’re looking at you.
But if you must, the original should be a classic.
Like The Godfather. Ken Griffey Sr. Or La Esquina’s queso fundido.
Presenting Café de La Esquina, an iconic 1950s Brooklyn diner that’ll serve as address #2 for Nolita’s most sacred Mexican street food, opening a week from today.
Let’s face it: there was a time when you’d walk across hot coals for La Esquina. So, really, you’re kind of getting off easy with only a subway ride into Williamsburg.
Just like the corner deli locale of the original, outpost numero dos is divided up into three distinct sections. There’s the takeout window/taqueria (always wise to bookend a bar night with veal tongue tacos). The intimate back room (think chile de árbol braised brisket by candlelight). And a vintage diner area that’s now technically a saloon with 100-plus sipping tequilas.
And by the end of August, the taqueria is getting an all-important outdoor cerveza yard—complete with tree canopies and strings of festive lights—which you’ll make your spot for alcoholic shaved ice and grilled corn rolled in lime mayo, chili and cotija cheese.
A good corn on the cob is 87% location.
Michael Bay, we’re looking at you.
But if you must, the original should be a classic.
Like The Godfather. Ken Griffey Sr. Or La Esquina’s queso fundido.
Presenting Café de La Esquina, an iconic 1950s Brooklyn diner that’ll serve as address #2 for Nolita’s most sacred Mexican street food, opening a week from today.
Let’s face it: there was a time when you’d walk across hot coals for La Esquina. So, really, you’re kind of getting off easy with only a subway ride into Williamsburg.
Just like the corner deli locale of the original, outpost numero dos is divided up into three distinct sections. There’s the takeout window/taqueria (always wise to bookend a bar night with veal tongue tacos). The intimate back room (think chile de árbol braised brisket by candlelight). And a vintage diner area that’s now technically a saloon with 100-plus sipping tequilas.
And by the end of August, the taqueria is getting an all-important outdoor cerveza yard—complete with tree canopies and strings of festive lights—which you’ll make your spot for alcoholic shaved ice and grilled corn rolled in lime mayo, chili and cotija cheese.
A good corn on the cob is 87% location.
