Getting down to Mixteca, the new agave-focused cocktail bar at One Cornelia in New York’s West Village, has experienced some changes in timing. However, the establishment, created by Jeff Bell and Victor Lopez of PDT, is no stranger to a few setbacks.
“It’s taken eight years to get here,” Bell says a few weeks before the late August opening. A long-time presence and current managing partner at the renowned East Village speakeasy,Please Don’t Tell, Bell has long desired to expand and concentrate a bar on Lopez, a long-time andbeloved bartending veteran, also at PDT. “I don’t want to impose anything,” he adds. “We had a concept that dates back to 2017, but then there was the pandemic and a flood. However, I am a patient individual.”
Bell and Lopez are managing more than just a bar. The corner location is a multi-concept establishment, marking the PDT team’s first new NYC project in 18 years, with three separate experiences available on the street levelcocteleria Mixteca, run by Lopez; Tacos 1986, the California-run taqueriabringing its East Coast premiere; and Kees, a stylish retro downstairs cocktail bar scheduled to open this fall.
The original idea for Mixteca came from a pop-up Bell that was operating at Coachella. “We have a different theme each year there, and one time they asked me to bring Crif Dogs [the hot dog spot connected to PDT] out,” he explains. “I’m willing to take risks but also practical. We weren’t able to transport Crif Dogs. So, we worked with Tacos 1986. I wasn’t familiar with them, but I really liked their food.”
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A growing friendship between Bell and the Tacos 1986 team encouraged Bell to explore a new location in New York. “I had always wanted to do something different from PDT, an agave-themed concept,” he explains. “It’s like, if we create an agave bar centered around Pueblo, Mexico, where Victor is from, then the food can be tacos — 1986 tacos. 1986 would be successful on its own. And then you can enjoy some tacos with your Mezcalita, Margarita, Paloma or Michelada. It sounded like a winning idea.”
No matter what the ultimate idea was, it was always going to include Lopez. “I think it’s really important to associate yourself with truly good people,” Bell says. “And Victor is too modest to say this, but he’s probably one of the most popular bartenders in the city. Victor and I have collaborated for 15 years. He has been at PDT longer than me. He actually taught me how to work behind the bar.”
PDT and Crif Dogs gave the Mixteca team a strong business model to follow: a self-supporting restaurant that is profitable on its own, along with a nearby bar that can use a shared kitchen. “If you have a kitchen staffed and you’re not preparing restaurant-level portions, it’s a big expense and hard to be profitable,” Bell explains. “At PDT, 10% of our revenue comes from food. I’m not sure what the average is for bars in the city, but I don’t think any of them make more than 30% of their revenue from food.”
A few weeks following my first Zoom conversation with Bell and Lopez, I went to Mixteca just hours before its official opening (there was a constant noise of saws, hammers, and drills). Whatever you think you know about PDT, consider the opposite when it comes to Mixteca. It’s a bright area with large windows that lead out to the street. The taco stand next door already had a long line (and after taking a few bites, I can confirm it’s deserving of the buzz).
Regarding the beverages, expect traditional Mexican bar and restaurant favorites with a unique twist. “Classics form the base,” Bell explains. “But I believe they’re a bit different. Victor developed most of them — there’s an entire section dedicated to Margaritas, some Micheladas, Mexican beer and wine. The cocktails are centered around tequila and mezcal.” So imagine easy-to-drink, familiar drinks that are slightly different from the trendy, more food-inspired cocktails.
“I’m really excited about this menu,” Lopez says. “We have a green Michelada — you don’t often come across those, but it’s really full of flavor and very refreshing. It’s not traditional, but still tasty.” In the first few hours, I tried a pineapple and blue curacao version of a Margarita called La Franja, and a deconstructed shot tray of blanco tequila, sangrita, and jugo verde called La Bandera (the Spanish word for flag, hence the white, red, and green shot combination). There are also drinks with masa-infused tequila, a Batanga with Fernet, a cocktail (Machata) that blends reposado tequila, horchata, matcha, PX sherry, and cinnamon, and a Instagram-worthy mix with vampire teeth called, naturally,Vampiro.
Opening downstairs this fall, Keesis a “dream bar” for Bell (the name comes from a family name that also relates to the Dutch characteristics of the city in the early 1600s). A Midtown NYC idea moved downtown, Bell refers to Kees as capturing the vibe of mid-20th century bars and clubs such as Stork Club and El Morocco, “places where you would dress elegantly and encounter someone like Lucille Ball.” Prepare for terrazzo floors, plenty of brass, marble tabletops, and a reservation-only approach.
It will be very considerate, skillfully made, modest, and self-assured beverages,” Bell says. “There won’t be a TikTok trend drink that serves as the centerpiece. The drinks will be classic and exact. It’s a perfect contrast for the upper area.
Bell, who’s also bringing beverages to the Waldorf Astoria, is a very busy person these days — our first interview took place outside due to the ongoing bar construction, while the second one had him swinging around workers trying to complete the bar that’s just hours away from opening. “I’m a bit of a masochist,” he admits. “Making money isn’t fun for me, but creating cool things is. And the experiential aspects are what really get me up in the morning. When you’ve built something and people love it, that’s the real victory, right?”
You can visit The Spill’s Instagram forMore about our trip to Mixteca.
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The post The sequel to the renowned speakeasy PDT is unlike what you might anticipate appeared first on Muara Digital Team.
