The Mexican chef-owner cooks food from his Puebla past (tortas, tacos, and quesadillas) and his New York present (burgers, Caesar salad, and phyllo-wrapped shrimp b'steeya in a pool of mole poblano). The pastries are equally bicultural, from Mexican rolls to cranberry scones. — Rob Patronite and Robin Raisfeld
Recommended Dishes
Crab cake, $7.95
8.8
"Highly Recommended" Average Reader Rating on a Scale of 10
Went to La Flor for dinner one night. The staff was very nice and service quick. But the food was just average. The idea behind the menu seemed great but the dishes lacked a bit of flavor. Don't know if it was just an "off" night, but all of our food was a bit bland and could've really used a splash of lime.
While I basically agree with the other reviews, there are less than sterling items on the menu. The three small burgers are quite pedestrian. Viko puts fruits in many of his dishes which gives them a distinct flavor. The tuna wrap is made with yoghurt (and apples) rather than mayo which makes it both light and sweeter than the usually fishy tuna salad. The crab cakes are the best item, with corn salsa and molasses dressing (but ask for the pink dressing on the side). Meats tend to be cooked in too much oil. The specials are usually excellent. There's a big and generally excellect selection of desserts. Does not take credit cards.