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Home > Restaurants > Empellón


510 Madison Ave., New York, NY 10022 40.759693 -73.976762
at E. 53rd St.  See Map | Subway Directions Hopstop Popup
212-367-0999 Send to Phone

  • Cuisine: Mexican
  • Price Range: $$$

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Photo by Liz Clayman

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Mon-Weds, 11:45am-10:30pm; Thurs-Sat, 11:45am-11pm; Sun, 11:45am-10:30pm

Nearby Subway Stops

E, M at Fifth Ave.-53rd St.; 6 at 51st St.; B, D, F, M at 47th-50th Sts.-Rockefeller Center



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Breakfast
  • Dine at the Bar
  • Good for Groups
  • Great Desserts
  • Hot Spot
  • Lunch
  • Notable Chef
  • Open Kitchens / Watch the Chef
  • Design Standout
  • Reservations Not Required
  • Online Reservation


  • Full Bar




The Empellón empire has established its roots downtown, but chef Alex Stupak has opened his biggest, most ambitiious restaurant yet in midtown. Billed simply as Empellón, the two-floor, 174-seat operation will serve as the brand's flagship. There are a few familiar tacos on the new menu, which Stupak created with executive chef Colin King and chef de cuisine Duncan Grant, but it largely represents an evolution of his style. To that end, there are sticky-rice tamales, fideos with peas and cotija añejo, and tacos with hash browns and tomatillo ketchup, as well as chicken guisado with ají dulce. Just as he’s started playing with North African flavors downtown, and looking at the “similarities between Indian cuisine and Mexican cuisine,” the chef is also dipping his toes here into the Tex-Mex and Mexican-American canon. There are those sea-urchin “nachos” you’ve heard about, and also a flowery riff on the taco salad made with a chicharrón “bowl.” There are also fajitas, served as sizzling plates of high-grade, Japanese A5 Kobe strip steak with a mess of onions and peppers. In place of steak sauce, it’s served with a mole negro that derives all of its heat from a variety of peppercorns. Before he got into the taco business, Stupak was a pastry chef known for boundary-pushing creations served first at Chicago’s Alinea, then at (the now-closed) wd~50 in New York. So it's no surprise the menu here features a tropical trompe l’oeil. What looks like a plain old avocado is actually avocado parfait frozen in a silicone mold, then airbrushed until its as realistic as possible. Served with eucalyptus yogurt, olive oil, and lime granita, it will certainly offer something unexpected, while still seeming familiar to Stupak’s longtime fans.


Lunch is from 11:45 a.m. to 3 p.m. daily. Dinner is from 5 p.m. to 10:30 p.m. Monday through Wednesday, 5 p.m. to 11 p.m. Thursday through Saturday, and 5 p.m. to 10 p.m. on Sunday.

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Fall Preview 2016: Empellón Will Expand to Midtown This Fall  (08/22/16)