Dia de Los Muertos Celebration at the Meatpacking District’s Mexican Hotspot, BODEGA NEGRA

Group Shot, Courtesy of David Jacobson of Bodega Negra

For the first time ever at Meatpacking’s Mexican hotspot Bodega Negra, the annual celebration of Dia de Los Muertos, otherwise known as the Day of the Dead, will be taking place with a four night dinner party experience with specialty menu items that are exclusively available from October 31st – November 3rd.

Specialty menu offerings, curated by Executive Chef Bradley Warner and Pastry Chef Paola Marocchi, include:

Ceviche Negro ($20) – Shrimp, Lobster, Pasilla Negra Chile, Smoked Black Lava Salt

Albondigas ($17) – Mole Blanco, Black Garlic, Pomegranate Seeds, Marigold Petals

Smoked Brisket Tacos Suaderos ($21) – ​Tamarind Chile Rub, Pickled Plum Salsita, Pistachio Tortilla

Tamales ($15) – Mole Negro, Huitlacoche, Poblano Rajas, Goat Cheese

Calabaza “Esquites” ($14) – Roast Pumpkin, Black Beans, Serrano Aioli, Queso Blanco, Epazote  

Don Huevo Calavera ($22) – Dark Chocolate Molten Cake, Horchata Ice CreamNegra Modelo Caramel Sauce

Bodega’s Ofrenda ($18) – Don Julio 70, Blood Orange Purée, Agave, Lime Juice, Coconut Water, Black Walnut Bitters, Egg White

Bodega’s Ofrenda

With life size skeletons in traditional dress and servers in floral headpieces, gloves and top hats, guests will be able to adorn themselves in vibrant face paint by on-site artists. Custom decor highlights include: altar-shrines with marigolds and roses, picture frames with photos of late celebrities, candles, sugar skulls & figurines and papel picado, among others.

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