From Our Editors
Executive Chef Julian Medina draws inspiration from across Latin America when creating his modern, oft-praised dishes. His saffron-tinged paella del mar evokes memories of Spain with its collection of clams, mussels, and calamari, while the dry-aged rib eye arrives with a distinctly Argentinean chimichurri sauce. Flavors from Cuba, Peru, Chile, and Mexico also appear throughout the menu, occasionally intermingled with Asian ingredients—such as miso and crispy won tons—for added complexity and surprise.
Manhattan hosts two Yerba Buena locations, both demonstrating a commitment to bold flavor combinations. Time Out New York praised the West Village location's "superior drinks and excellent, assertive food," and the New York Times says that the "tiny pan-Latin spot in the East Village has the swagger, service and potted palms of a restaurant three times its size." To further lift spirits at each locale, bartenders blend and balance inventive cocktails with everything from lemongrass syrup and lychee-infused sake to mango extract and poblano peppers.