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Corazón Y Miel Coming To Bell This Saturday

Jalapeño Relleno at Corazón y Miel

Jalapeño Relleno at Corazón y MielPhoto: Justin Baker

What sounds like the name of Julieta Venegas' new album is really a fresh new pan-Latin restaurant opening in Bell this Saturday from chef Eduardo Ruiz, who is breaking out on his own from the kitchen of Animal. The Atlantic Street restaurant, which neighbors the Epoca Hall event space, is pretty chiquito, with room for about 50 at most, though there is an equally large space in back that could potentially pack in parties. Menus are currently still in flux, with a grip of photos on Instagram giving more of a glimpse into the brightly colored cocktails than the plates.

The few food pics show what appears to be garlic-roasted Guatemalan chompipe on an open-faced sandwich. Nothing is exactly set in stone, but other dishes could include mushroom mole with hominy, pickled onion, and lime crema, and the bacon-wrapped jalapeño relleno with chorizo on an elote-influenced side salad that you see above. Ruiz's partner clarifies that the concept can't be pinned down to a specific region, so stay tuned for more menu details in the days to come.

Corazón y Miel, 6626 Atlantic Ave. Bell; 323-560-1776.

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