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Co-Owner Todd Birnbaum and TV Host Cognac Wellerlane pose for a photo-op at Tocolo Cantina Restaurant
Co-Owner Lloyd Rosenman and TV Host Cognac Wellerlane pose for a photo-op at Tocolo Cantina Restaurant
Co-Owner Coby Rejwan and TV Host Cognac Wellerlane pose for a phot0-op at Tocolo Cantina Restauant
Renowned Chef Alexis Samayoa and TV Host Cognac Wellerlane poses for a photo-op at Tocolo Cantina Restaurant
Owners Coby Rejwan, Lloyd Rosenman and Todd Birnbaum pose for a photo-op at Tocolo Cantina Restauant
Long Island is about to turn up the heat! Tocolo Cantina just opened its doors on December 3, 2014. This restaurant boast an authentic Mexican cuisine with an innovative twist. This trendy eatery is located in the Gallery at Westbury Plaza (920 Old Country Rd, Garden City).
Renowned Chef Alexis Samayoa, a Brooklyn native with a stellar career, is the executive chef and under his direction Tocolo Cantina will serve refined, modern Mexican and Oaxacan cuisine in a casual and fun atmosphere with a strong emphasis on service.
The 98-seat restaurant merges elements of a modern California eatery with those of a Mexican Cantina. The restaurant's decor is complete with copper walls, encaustic tile, and a hydraulic garage door. The restaurant is anchored by a lively bar in the center of the room.
Chef Alexis Samayoa’s menu is influenced by his upbringing and a career that spans over a decade through renowned kitchens like El Vez, La Esquina (with Chef Akhtar Nawab), Txikito (with Chef Alex Raij), WD-50 (with Chef Wiley Dufresne) and Empellon. His approach at Tocolo Cantina reflects a deep love of food – smells, textures, seasonings and freshness, as well as a devoted skill set most inspired by Empellon’s Chef Alex Stupak and his creativity.
Chef Alex Samayoa incorporates both traditional Mexican fare and his own modern interpretations of customary Mexican dishes into the menu.
The Guacamole Classico (diced onion, jalapenos, cilantro), Snapper Ceviche (with salsa verde) and Lamb Barbacoa Taco balance traditional ingredients with perfection. Samayoa’s talent working with traditional Mexican techniques and flavors is perhaps most apparent in the Pollo Asado (with mole mancha mantele) large plate.
In contrast, the Guacamole Yucateco (mango, habanero chile, red onion, red bell pepper), Shrimp Ceviche (with Salsa Xni Pec) and Chicken Taco burst with flavor and capture Alexis’s creative talent and modern skills.
The menu’s mix of petite and large plates, as well as its two large communal dining tables, hopes to inspire long celebrations over food.
Since no great cantina is complete without a lively bar and lofty cocktail program, Tocolo Cantina promises to deliver the best margaritas and sangrias around. The cocktail menu will offer a large selection of specialty drinks, as well as traditional Mexican tequilas, mezcals and beers. Signature cocktails include the “Grilled Lime Margarita”, made with Lunazul Silver tequila, muddled grilled limes, agave and Grand Marnier in a mezcal rinsed glass and the “Autumn Margarita”, featuring Herradura Reposado, cranberry jam, pomegranate, fresh lime in an allspice rimmed glass.
The restaurant is open for lunch and dinner daily.
For more information please visit www.tocolocantina.com
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