Casa Bond, from Owner Mike Khuu, Executive Chef-Owner Rodrigo Abrajan, and Managing Partner Luis Villanueva, is a stylish, new Mexican restaurant that will serve refined classic fare, focusing on the best regional dishes from the Mexican Riviera to the mountains of Sinaloa and Central Mexico. The Casa Bond experience is based on Tulum’s culture of young, artistic, fun-loving people who are highly proficient in having a good time, their Bohemian chic style, and their propensity for high-quality dining.

Executive Chef-Owner Rodrigo first achieved neighborhood acclaim with El Paso Taqueria in Harlem. He began his culinary journey with a humble taco pushcart in 1993 on the corner of Third Ave and East 104^th St., which eventually grew into a full-service restaurant with three locations. El Paso was perennially lauded as one of the best restaurants in East Harlem by the media and locals alike.

Casa Bond’s menu begins with courses To Share, including: Caviar guacamole, avocado, chives, and crème fraiche, served with house-made blue corn sope, a corn tortilla-like masa cake, and choice of ½ gram or 1 gram of Imperial Osetra caviar; or Lobster guacamole with habanero, jicama, cilantro macho, and heirloom corn tostada shells.

Ceviche & More: Aguachile Negro from the mountains of Sinaloa, consisting of prime ribeye seared to a tender medium-rare in a marisquera sauce made from seven types of chili peppers, topped with avocado foam; Lobster Ceviche with passionfruit, lychee, fresh mango, chile de árbol, and pomegranate, served with baked multigrain tostadas; and Quesadilla Verde crafted with spinach-jalapeño epazote, Oaxacan cheese, and cremini mushrooms, pressed in a masa tortilla.

Casa Bond’s Tacos include: Baja Fish, whitefish, cabbage, avocado, pico de gallo, and habanero aioli; Governador with shrimp, steak, chihuahua cheese, and chiltepin-tomato; as well as Panuchos Yucatecos, chicken, refried beans, pickled red onions, and habanero. All tacos are served on  blue corn tortillas.

Highlights of the Entrees selection are: Duck Confit served in the house signature mole made from 24 ingredients including pumpkin, sesame, and sunflower seeds ground to a paste with white chocolate, hoja santa, and pine nuts; Cochinita Pibil, pork shoulder wrapped in banana leaf with achiote paste, habanero, and chile tetemado; Adobo Lamb Shank with pickled cactus, aromatic avocado leaves, and salsa verde crudo; and Pescado Zarandeado, a broiled butterflied branzino marinated in annatto-guajillo, served with hand-pressed tortillas.

Sides highlight: Esquites, Mexican street corn salad with chile piquín, and Jicama Salad with mixed greens and ancho vinaigrette.

Molecular Dessert Chefs Erica Huertas and Daniella Castro have created a pair of fun-sized twists on classic Mexican desserts that come in beautiful shapes and colors, including: a cylinder-shaped Churro, filled with caramel mousse and decorated with green and yellow striped chocolate; and a diamond-shaped Tres Leches pastry filled with marzipan.

The cocktail list is a testament to the artistry of Beverage Director-Managing Partner Luis Villanueva. He has created classic and innovative cocktails by uniting the perfect balance of spirits and liqueurs. The Couture is made with McQueen Gin, Licor43, and Luxardo, mixed with fresh lemon juice that changes the color from purple to pink; Deluxe Margarita made with Casa Dragones silver tequila, produced by the first woman-owned distillery in Mexico, Cointreau, fresh lime juice, and agave nectar; Señor Bond, a play on the Old Fashioned, using Woodford Reserve bourbon, aromatic bitters, smoked maple, and Amarena cherries; Downtown, a mélange of grapefruit, pineapple, orange, Meyer lemons, lime, and Pisco Liquor, making for a sweet cocktail that complements the spicier dishes.

A unique aspect of the cocktail program is a beverage cart outfitted with 15 premium tequilas and used to prepare the lux signature XXIV Karat cocktail tableside. The drink combines Grand Marnier Cuvée Louis-Alexandre infused with yuzu and local honey with either Herradura Legend tequila or guest’s choice of premium tequila, stirred with ice and garnished with 24-Karat gold flakes and activated charcoal foam.

Casa Bond offers a selection of red, white, and sparkling wines by the glass and by the bottle from old and new world producers curated by Wineberry exclusively for the restaurant. Highlights include: Lady of the Dead from Frias, a top Mexican-American-owned boutique winery in the Napa Valley, Lagarde Viognier from Argentina, and Tinto Pesquera from Ribera de Duero, Crianza Rioja, Spain.

Interior Designer Michael Arguello has designed restaurants, bars, and residences in Miami, Los Angeles, and New York. For Casa Bond he blends his luxury residential background and hospitality design to create the ambiance of an exclusive private dinner party. He employs a timeless black-and-white theme throughout the restaurant inspired by New York City while adding touches of nature with exotic plants. Diamond crystal chandeliers and circular rippled glass light sconces give off a warm glow and candlelight effect. Bellhop lamps sit atop a long, white marble bar accented by dark blue wood.

334 Bowery, New York, NY 10012
www.casabondnoho.com/
@casabondnoho