An Indian Summer Brunch at Sandoval’s Mexican Bistro, Maya
By Doug Singer
Summer seemed to jettison like a thief with a pocket of loot, but was back just as quickly as it graced New York City with a glorious weekend. This sunny, beautiful day brought us to the Upper East Side’s Maya restaurant for their highly acclaimed brunch.
Maya didn’t miss a beat when they expanded their space a couple of years ago and still seem to have a tremendously loyal following with everybody within striking distance. Their fantastic brunch menu consists of an array of elevated Mexican culinary delights alongside just as interesting cocktails.
From the Huitlacoche & Wild Mushroom Enchiladas (corn tortilla / chayote salad / roasted garlic / Mexican ricotta cheese / fire roasted poblano chile sauce) to the classic “with a twist” Maya Benedict (masa sope / poached eggs / pork carnitas / avocado / poblano cream sauce) the food shined. Add to that a wide array of delicious Sunday afternoon cocktails including the Maya Mimosa (champagne / blood orange purée / passion fruit purée) and the tequila Spiked Agua Fresca, and it’s hard to go wrong.
This is brunch done right and just one more reason that Chef Richard Sandoval’s restaurants are expanding on a global scale—check it out.
www.richardsandoval.com/mayany
Summer seemed to jettison like a thief with a pocket of loot, but was back just as quickly as it graced New York City with a glorious weekend. This sunny, beautiful day brought us to the Upper East Side’s Maya restaurant for their highly acclaimed brunch.
Maya didn’t miss a beat when they expanded their space a couple of years ago and still seem to have a tremendously loyal following with everybody within striking distance. Their fantastic brunch menu consists of an array of elevated Mexican culinary delights alongside just as interesting cocktails.
From the Huitlacoche & Wild Mushroom Enchiladas (corn tortilla / chayote salad / roasted garlic / Mexican ricotta cheese / fire roasted poblano chile sauce) to the classic “with a twist” Maya Benedict (masa sope / poached eggs / pork carnitas / avocado / poblano cream sauce) the food shined. Add to that a wide array of delicious Sunday afternoon cocktails including the Maya Mimosa (champagne / blood orange purée / passion fruit purée) and the tequila Spiked Agua Fresca, and it’s hard to go wrong.
This is brunch done right and just one more reason that Chef Richard Sandoval’s restaurants are expanding on a global scale—check it out.
www.richardsandoval.com/mayany
