DISH OF THE WEEK: Cocktails at MAYAHUEL

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

SADLY, MAYAHUEL IS NOW CLOSED.

This blog post is going to be an ode to one of the greatest bars of our generation more than an actual post about a specific dish. Mayahuel has been the country’s premier tequila and mezcal bar since Phil Ward and his partners opened the bar in 2009. It has been the hand’s down highlight of our Craft Cocktail tour since the beginning and has spread the love and knowledge about quality agave based spirits.

But like many of my favorite places to eat and drink in this ever-changing city, Mayahuel is forced to close its doors. Come August 8, they too will fall victim to greedy difficult landlords.

I have not felt as personally hurt by a restaurant closing since Cafe Edison (my breakfast spot of choice in my early New York days) was forced out of Times Squre. But this one really hurts.

So I had to pay my final respects to this temple of mezcal one last time and order as many cocktails as I could responsibly drink.

Everything I’ve ever tasted from here has just been spot-on. Even if you think you don’t like tequila or mezcal, the brilliant bartenders at Mayahuel will prove you wrong.

Over the years, I’ve written about some of my favorites, like the Dark Side of the Fu and the Puebla Drink with No Name.

I also wish I had chosen to write about the Green Gloves (a mindblowing balance of jalapeño-infused tequila, green chartreuse, celery, and smoked salt), the refreshing crowd-pleasing Randy Cocktail (reposado tequila, fresh ginger juice, and a mezcal rinse), and the classic Oaxacan Old Fashioned (mezcal, tequila, agave nectar, and angostura bitters).

On this last visit, I chose two classics I had never tasted before – the Ron’s Dodge Charger, which featured the perfect balance of spicy chile de arbor infused mezcal, sweet and tart pineapple, and a rim of smoked salt. And the bittersweet Lipsin #2 (smoky mezcal, tart sloe gin, and potent Cynar) was the perfect way to end the evening. It was dark, strong, and smooth.

Sadly none of these will ever be their own Dish of the Week because this is the last week of Mayahuel as we know it.

For those that have never been here (and for those that have), you have just under a week to come and experience the love, care, and precision that this crew puts into their work. Thanks to Justin, Will, Jordan, Nicole, Leanne, Kayla, Amanda, Bina, Shannon, and all the other employees who made this a very special place that I will never forget.   Price: $15