tán by Richard Sandoval in New York City is more than a restaurant. It is a journey through aromas, visuals, and flavors that takes you from Manhattan‘s concrete jungle and transports you to an oasis of tranquility and culinary delights. Guided by Sandoval, Michelin-star Chef Jonatan Gomez Luna, and Sous Chef  Giancarlo Sandoval, the food delivers beyond your highest expectations.

From the instant you cross the door, are greeted by a friendly hostess, and climb the steps you’re in for a singular experience. ​Step inside the ​to find décor that combines elegance and minimalism to ease you into a Mexican seaside ambiance.

Chef Giancarlo Sandoval

As you sit​ back​, dishes pass​ by your table​, with colorful presentations ​that seem like a​ perfectly timed culinary symphony, with Chefs Gomez Luna and Sandoval as conductors.

Service is impeccable, and now is your turn. A server offers the menu and will guide you through options. The staff is knowledgeable and can​ recommend dishes ​to best satisfy your palate.​ That also applies to ​cocktails, which are ​crafted with exciting spirits and presented in unique ways​ designed to generate multiple likes in your Instagram feed.

Keeping with the Mexican Caribbean theme the menu leans heavily on seafood. On our visit every single dish delivered perfection.

Guacamole with ​Spicy Tuna

We highly recommend starting with the ​Guacamole and adding the ​Spicy Tuna option. Ceviches are a must. There’s the tán Ceviche with lobster, shrimp, bay scallop​s​, and coconut leche de tigre; or opt for the Tuna Tartar or Crab Tostada. 

In our recent interview with Chef Giancarlo Sandoval​ shared some of his ‘can’t miss’ dishes​, which coincide with our preferences.

tan Ceviche Trio

“A few of my favorites would be our ceviches, they are amazing. We have El Campechano, which has red snapper, octopus and shrimp, leche de tigre, celery and lime juice, it’s a classic ceviche. Then there is the Ceviche Trio which I love.

Bone Marrow

Next you have your Bone Marrow, which is two pieces of bone marrow with black garlic, avocado relish, octopus and salsa verde.

Tulum Wagyu Mar y Tierra

You have the Lobster Tacos which is my dad’s classic dish. He is known for it from when it was Pampano, that’s an amazing dish. Then you have the Tulum Wagyu Mar y Tierra, it comes with two shrimp and crab enchiladas, it’s to die for. It’s a take on a surf and turf dish.
There’s Short Rib Al Carbon, which is incredible. We have the Tikin-Xic Fish which is a dish I proposed to my dad. I’m all about the Latin culture so I said why not do a branzino, open face and do the Mexican flag, with adobo on one side, the middle white of the fish, then the adobo verde to the other side. My dad was ‘What a great idea, let’s do it.”

For dessert​  try the Yellow Corn Cake with tequila caramel sauce, popcorn gelato, vanilla crumble and berry.

tán is now implementing Chef  Richard Sandoval’s Viva Abejas initiative, which aims to inspire future generations about the crucial role of bees in our ecosystems and the vital connection between the food we eat and the environment. Through this partnership with The World Bee Project, Chef Sandoval has helped educate over 60,000 young people worldwide.

Braised Short Rib

This specialized menu includes Coconut Tuna Ceviche with orange blossom honey, Charred Avocado Salad dusted in bee pollen, Duck Confit Tacos drizzled in agave honey, Braised Short Ribs glazed and braised in honey, and Honey Cheesecake flambeed in Alma Finca Orange liqueur.

Honey Cheesecake

The Cocktail Collection uses Alma Finca liqueur and consists of Honey Lavender Margarita, Scarlett Blossom, Honey Symphony sweetened with honey, Sweet Revolution blood orange and honey, Golden Melody a honey and orange mocktail, and Orchard Sidecar a boozy tribute to Alma Finca orange liqueur.

The Caribbean vibes are not limited to the restaurant,  after dinner, head downstairs to lúm, where the DJ keeps the party going from 9:30 PM to 2:30 AM.

Whether you have been to Tulum or not,  tán ​p​resents an atmosphere that will take you away from the ordinary and create unforgettable culinary memories.