Casa Bond, set in New York City‘s Bowery, is a passport to an inspiring culinary adventure serving the best regional Mexican fare by Owner Mike Khuu and led by Managing Partner Luis Villanueva and Executive Chef-Owner Rodrigo Abrajan. The kitchen focuses on traditional dishes from the Pacific coast to the mountains of Sinaloa. The Casa Bond experience is based on Tulum’s vibrant art and burgeoning culinary scene.

Since Casa Bond’s opening one year ago, Chef Rodrigo has added new menu items. Starter courses to share include the Lobster Guacamole with habanero, jícama, cilantro macho, baked heirloom tomatoes, and a side of totopos.

Signature Ceviche dishes include Shrimp Ceviche in lime juice, cucumber, red onions, avocado, chile habanero, and cilantro; and Fluke Tiradito in cucumber, fresh lime, cilantro, árbol chile fresco, and sea salt. The simplicity of the ingredients allows the fresh fish’s flavor to shine. The spiciest of the ceviche is the Aguachile Negro, sliced prime ribeye seared to a tender medium-rare in yuzu, salsa negra, marisquera, and avocado foam. This unique style of beef ceviche originates from Sinaloa and is the city’s first offering of its kind. A Trio Tasting of all three is available, served with a plate of plain and chia seed-baked tostadas.

Small plates include the Gobernador Taco, shrimp and marinated steak on a house-made flour tortilla topped with Chihuahua cheese, tomato, and poblano; the Quesadilla de Costilla with Negra Modelo braised short-rib, Morita adobo, atop aged cheddar cheese-filled, house-made, hand-pressed tortillas; and the Quesadilla Verde, with spinach, jalapeño, epazote, and cremini mushrooms, atop crispy, hand-pressed Oaxacan cheese-filled spinach and corn tortillas.

Entrées selection are Pescado Zarandeado, broiled and butterflied branzino marinated in annatto-guajillo and served with hand-pressed tortillas; Duck Confit Mole Mixteco 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, with a side of rainbow carrots and grilled asparagus. “For Two” options are available including Cochinita Pibil, Yucatan-style pork shoulder, wrapped and slow-roasted in a banana leaf with achiote paste, cured lime onion, habanero and chile tetemado; Mixiote De Cordero, slow-braised Hidalgo-style lamb shank, with aromatic avocado leaves and a salsa verde cruda.

Casa Bond Chef Rodrigo Abrajan

The “For Two” plates are served with a bowl of Equites, Mexican street style corn with lime and chile piquín, Wild Rice and a side of tortillas. Sides may also be ordered a la carte,  along with options of Grilled Asparagus and Refried Beans for a balanced meal.

Casa Bond Managing Partner – Beverage Director Luis Villanueva

The revamped cocktail list is a testament to the artistry of Beverage Director/Managing Partner Luis Villanueva. He has created classic and innovative cocktails by balancing spirits and liqueurs perfectly.

The Bonding Hour, from 5-7 p.m. Monday through Friday, offers signature cocktails priced below $13 and happy hour small bites: Oysters, Guacamole, and select Tacos and Ceviches. The 5 O’Clock Margarita is priced at $40 and serves five glasses in an oversized coupe.

Interior Designer Michael Arguello has designed Casa Bond to blend his luxury residential background with hospitality design to create the ambiance of an exclusive private dinner party. He employs a timeless black-and-white theme throughout the restaurant, and exotic plants create an urban tropical vibe. The high-quality sound system and carefully curated art reflect the vibrant downtown culture of Tulum and New York City with a mix of modern and contemporary styles featuring colorful murals by local artists.

Casa Bond
334 Bowery, New York, NY 10012

HOURS:
Monday to Thursday, 5 p.m. – 11 p.m.

Friday 5 p.m. – 12 a.m.

Saturday 12 p.m. – 12 a.m.
Sunday 12 p.m. – 7 p.m.

Bottomless Brunch:

Saturday 12 p.m. – 4 p.m.

Sunday 12 p.m. – 7 p.m.