In the spirit of Cinco de Mayo, Cantina Rooftop restaurant and lounge opened its doors to a private Mexican cuisine and cocktail fiesta on Monday, May 4th.  Located atop Stage 48, nightlife industry veteran Pedro Zamora is the driving force behind this year-round, fully retractable rooftop in Hell’s Kitchen.  Surrounded by lush greenery, banquettes and communal and individual tables Cantina Rooftop hosts a 20-seat bar and lounge and an 80-person outdoor dining experience with a secondary bar.


Cantina Rooftop offers a Modern Mexican menu from Executive Chef Gonzalo Colin, known for his culinary expertise at Frankie & Johnnies, Robert and Sequoia in NYC.  Hailing from Mexico City, Gonzalo brings the best Mexican dishes to Cantina including a selection of ceviches, guacamoles, tostaditas and tacos.  Signature house specials include Barbacoa de Carnero, a Maguey braised lamb shank consommé with Gaujillo sauce and comal corn tortillas, Pollo Campestre served with Grandma’s mole negro and green rice and Grilled Black Angus Arrachera Steak with roasted potatoes, Poblano peppers, and charred asparagus.


Cantina Rooftop’s signature cocktail menu are created by mixologist and tequila expert Jay Silverman from Agave NYC and Mojave in Queens.  These include a delicious Pomegranate Margarita made from tromba blanco tequila, pomegranate molasses, blood orange, lime, mandarine napolean, agave nectar and smoked salt and the sweet Cuarenta y Ocho made from ocho plata tequila, st. germaine, lime, passion fruit puree, and red fresno chilies.


Cantina is open on Tuesday-Thursday from 5pm-11pm, Friday & Saturday from 5pm-12am.  The lounge opens nightly until 4 a.m., Sunday brunch is coming soon!


-Yanique Bourjolly