Sobre Masa

Heirloom corn is revered at this Bushwick restaurant, where chef-owners and husband-and-wife Zack and Diana Wangeman nixtamalize, mill, and knead heritage Mexican corn into beautiful, soft tortillas in house. The tightly edited menu gives equal playing time to those tortillas in a variety of ways while also showcasing Chef Zack's fine dining chops. Traditional dishes range from carnitas to ceviche, while creative dishes like chicken liver tostadas with candied kumquats or wagyu tongue empanadas are boundary pushing in the very best way. Lamb belly barbacoa served with a fresh green chepicha salsa is a simple but satisfying meal. The vibrant, beautifully spiced salsas like avocado-lime, garlicy tuom, chile de arbol, and chile morita are deserve commercial bottling.