Murray Hill, NY – Jackson Heights native Steven Cruz joins Teqa as its newest Executive Chef. Formerly of Rayuela, Cavo, and The Orchard House, Chef Cruz brings with him a melding of old school technique (honed from his Argentenia grandmother) with a uniquely modern twist. Situated in the heart of Murray Hill’s vibrant bar scene, Teqa’s new dinner menu (beginning December) is matched only by its creative (and outrageously delicious) cocktail list.
Their signature concoctions - Red Pepper Daisy (Cazadores blanco, red bell pepper, agave nectar, lime, soda) and Voodoo Child (Corzo reposado, vanilla, maple syrup, pressed pineapple, lemon) were our go to drinks for the night, with the Black Opal (Partida reposado, port, agave nectar, Guinness, cinnamon) coming closely behind, imparting an otherwise heavy stout with a sweeter, more mellow profile. It paired smartly with the succulent braised-for-seven-hours Boneless Short Ribs with Roasted Corn Puree. Their staples (Lobster Guacamole, Tuna on Crack, and Pulled Pork Tacos) remain unchanged, but our favorite new entrée was by far the Seared Sea Scallops with Butternut Squash Reduction.
Crisp from top to bottom, and sufficiently tender within, the sweetness of the meat played well with the creamy butternut squash below. The fried yucca chips atop added a delicate crunch that together created a balance of flavors and textures that can only be described as ethereal. And with a Tequila list 50+ strong, nearly all of the dishes we sampled contained it, including our decadently naughty Tres Leches. Teqa calls 477 3rd Ave home (between 30th and 31st Streets), and with the talent that is Chef Cruz bringing exciting new dishes like Guava Chicken Wings, Chipotle Lime Crab Cakes, and the succulent Braised Short Ribs, they've finally got a menu worthy of the extensive selection at the bar.