The chef behind Michelin-starred Oxomoco in Brooklyn expands to Manhattan.
But on one of his first days at the new job—a month before the scheduled opening—he got Covid-19. And he was sent home for two weeks. It was just too much.“I had not left my house in two years. Not even to go to dinner,” Bazdarich said. “We had two kids under 3. I’d just been working and cooking at home or getting takeout for literally two years. [Once I was sent home with Covid] I was so inspirationally tapped. It was hard for me to do anything.
Bazdarich spent the weekend crisscrossing Mexico City, eating at a dozen restaurants, getting reenergized, and drawing fresh inspiration for the seafood-heavy menu at Bar Tulix, which just opened in SoHo . Snacks on the menu include smoked shrimp chicharron; winter citrus dressed with chili, lime, olive oil and salt; and farmers market escabeche. There is also cruda such as oysters with mezcal mignonette and crunchy puya chile oil; salsa macha-encrusted tuna with avocado puree, soy ponzu and guajillo oil; and slivered Hamachi with tequila coco-pina broth, apple-jicama-jalapeño slaw and lime. Red Branzino is encrusted in masa.
For those looking for Xilonen 2.0, a cult-favorite mostly vegan spot, Bar Tulix is not it. Here, there is, of course, the beaucoup seafood, plus queso, chicken, duck and beef . Only the fried potatoes from Xilonen live on, served with octopus, romesco and celery salsa.
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