The Black Ant Takes East Village

Wonderful as Mexican restaurants are, they can sometimes feel monotonous. Yes, a well-crafted taco de pescado is delicious, but every now and again the taste buds yearn for something new. Enter The Black Ant, a contemporary Mexican restaurant set to open in February 2014 in NYC’s East Village at 60 Second Avenue. 

This quirky establishment’s creativity is evident in its logo, the most dapper arthropod since Jiminy Cricket. A cocina de autor (kitchen of an author), its menu boasts original creations by chefs Mario Hernandez and Ovidio Amaya that draw inspiration from both chefs’ traditional Mexican heritage and modern culinary techniques. Among the signature dishes is Pollo Dominguero. A fun take on the typical chicken dinner, this guajillo slow-roasted chicken is topped with salsa de hormiga or “ant sauce” and served with creamy string beans and duck-fat confit potatoes. Another specialty (pictured above) is the Enchiladas de Conejo, a pair of pipian-braised rabbit enchiladas in chile de arbol tortillas topped with pickled carrots and onions.

If the success of its sister restaurant, Ofrenda in West End, is any indication of The Black Ant’s future, restaurant goers are in for a treat. At The Black Ant, as in Ofrenda, Owner and Mixologist Jorge Guzman will serve up a slew of wines and beers, as well as handcrafted agave-based cocktails and premium tequilas and mezcals. One of Guzman’s anticipated creations, The Devil in Oaxaca, is made of Mezcal Joven, carrot juice, lime cilantro, agave, cinnamon, and smoked salt.

To match both its trendy neighborhood and surprising flavor combinations, The Black Ant’s interior is a blend of rustic and chic. Though vast, its four distinct dining areas and private garden – open in warmer months – make for an intimate dining experience.

Guzman, Hernandez and Amaya will be serving up dinner from 5pm to 1am Fridays and Saturdays, and from 5pm to midnight all other days. Brunch is available 11am until 4pm Saturdays and Sundays. 

For reservations and more information, click here.