Monsignor’s has a fondness for crafting quality Italian entrees such as sausage and peppers over pasta and eggplant stuffed with ricotta. However, the menu also saves room for Spanish-inspired meals: flour tortillas envelop quesadillas, and sautéed meats bulk up burritos. Diners can take their meals inside the bistro-style cafe, or head out to a garden decked with grape and fig trees and birdbaths that bubble over with vinaigrette for robins with sophisticated palates.
Press the menu against your forehead to summon a yet-to-be unearthed layer of deliciousness beneath the dull, boring surface of any day. Try the queso fundido (melted jack cheese blended with spicy Mexican sausage, $8) to fire up the stomach furnace, and then keep it fueled with the fajitas de camarón, made from eight marinated jumbo shrimp willingly grilled in a bed of onions and mixed peppers ($18). Other plates of mouth magic include the specialty langosta al ajillo (lobster tails in a garlic, wine, and butter sauce, $22) and the more traditional enchiladas del norte (three corn tortillas filled with chicken and topped with mole sauce and melted cheese, $14).
Oaxaca Taqueria captures the essence of Mexico's street vendors with authentic Mexican food made fresh daily with local and environmentally sustainable ingredients. Their devotion to all-natural meats and crisp garden-grown veggies hasn't gone unnoticed. The New York Times, Time Out New York, and New York Magazine lavished praise upon the food at Oaxaca's four locations, causing the food to become as full of itself as the patrons who frequent the eatery. Known for their light tacos and enchiladas, Oaxaca's chefs stuff carne asada, stewed chicken, and frijoles onto or into corn tortillas for entrees. They grill their Mexican sandwiches, known as tortas, on talera bread, and they serve heaps of their three entrees with rice and beans when catering. Each location boasts a daily lunch special featuring one of their three mainstays, which guests can with one of their traditional beverages such as jarritos or horchata.
Live music and the fragrance of baking pizza fill the warmly lit interior of CU 29 Copper. Whether nestled into a plush, old-fashioned sofa or sitting outside under burrito-shaped constellations on the patio, guests tuck into brunch, lunch, and dinner dishes that combine Mexican, Italian, and American cuisine. The brick oven's flames toss light onto gold, sponge-painted walls that pop with painted murals and brick archways. Bottomless mimosas, bellinis, and bloody marys prep brunch-time gullets for omelets, tacos, and desserts, and shrimp ceviche swims into the mouths of lunch and dinner diners. Forks can sink tines into organic quinoa salad, free-range chicken, or spoon rivals as they tour CU 29’s globetrotting dishes.
Piramide's geometrically solid menu contains enough structurally sound culinary beams to support a small food truck. Release the dinner hounds with an order of queso fundido (three cheeses melted with chorizo, onions, peppers, and a splash of tequila, and served with tortillas, $9.95). Meat-focused palates can move on to Geraldine's famous carne asada, a NY strip steak marinated in secrets and served with mysteriously delectable tortillas, rice, beans, sour cream, pico de gallo, and lime ($16.95), while vegetarians can achieve a satisfied bite via the enchiladas de vegetales, which are stuffed with the vegetable of the day and served with a meatless green-tomatillo sauce ($9.95). The meal also features a strong supporting cast of seafoods, salads, pastas, and desserts.