You know you’re doing something right when you have 4 successful restaurants in New York. This is the case with Nick Cervera and his wife Guadalupe Elizalde. I think their success has much to do with this lovely couple. Lupe mans the kitchen with her authentic Mexican fare and Nick charms patrons in the front of the house.
Susan Rike invited me and a few other food writers to dine at Nick and Lupe’s newest location on the Upper East Side. The first thing I noticed was how well the restaurant was doing. They have a great outdoor seating area that was jam packed full of young people drinking margaritas. Nothing pleases me more than a busy restaurant.
My favorite of the evening, the sopa de elote, was our first dish. Lupe’s fire roasted corn soup had all the elements I love. The texture was velvety (and pleasantly interrupted by the tiniest pieces of corn). The soup was livened up with pieces of cilantro and the naughtiest strips of tortilla.
The next dish, crepas con huitlacoche (homemade crepes with a creamy poblano pepper sauce) was executed right. The crepes were able to stand up to the sauce without becoming mushy (a pet peeve when it comes to crepes).
My last dish of the evening (because I had a second event to attend that night) was the pescado Veracruzana. This is the ultimate dish for a girl who still wants to go out, but not feel guilty about eating. The flounder was light and flaky. The capers in the sauce added a nice salinity to the dish.
***NOTE – Mole has an amazing tequila list. I did not partake that night because I was on my way to the Hedge’s wine event at Millesime (and did not want to become a sloppy mess). If you’re a fan of tequila, I don’t think you’ll be disappointed.