Two of a kind
Thomas Kelly (left) and David Schillace are the forces behind Mexicue Kitchen & Bar in New York City.
Mexicue’s dining room was created, in part, by local design firm RecycledBrooklyn.
The restaurant’s bourbon and tequila bar is wrapped in recycled corrugated metal.
Reclaimed wood walls give Mexicue a rustic ambiance.
Circular iron chandeliers hang over the 102-seat dining room and communal table.
Comfort at its best
Here’s an assortment of some Mexicue favorites.
A favorite non-meat item on the menu is the avocado “shroom” tacos.
A Southern taste
A nice Mexicue snack is the grilled cornbread.
A classic with a twist
Another taste of the south is grilled shrimp on Anson Mills rice grits.
The Mexican influence comes through strong with these smoky carnitas tacos.
A Mexicue menu favorite is the burnt ends brisket sloppy joe sandwich.
Another menu highlight is the smoked chicken burrito.