Do you love trying new upscale Mexican restos in Manhattan? Here’s just a sampling of what my guest and I devoured at the special Norte preview for press and friends/family last Thursday night. Norte is described as a “neighborhood Mexican steakhouse” and not only was the food truly authentic but there were a tremendous amount of servers so you got a lot of attention. Norte is in the old Burger & Lobster space and it’s large and dimly lit.
Pictured here are Ribeye Con Tuetano which is a Prime ribeye with roasted bone marrow, moho norteno and wild chile piquin, Ostiones Raspadiros De Atun which is Barnstable oysters with bluefin chutoro, Persian cucumber, lemon zest, chives and EVOO, Chicarron De Esquites which is corn tempura, toasted pumpkin seeds, red chili aioli, Grana Padana and lime, and Carlota De Limon which is layered key lime cake, cream cheese, vanilla bean, Maria cookie crumble and pistachio.
Vegetables, seafood and house specialties provide additional variety beyond the steakhouse offerings. Col Asada is a creative preparation of charred cabbage with pistachio, truffle and a creamy beef jus dressing, while the aforementioned Chicharrón de Esquites combines crispy corn and pumpkin seeds with red chile aioli, Grana Padano and fresh lime. The restaurant’s Bar de Mar celebrates northern Mexican coastal flavors through fresh oysters, ceviches, aguachiles and tostadas. One seafood highlight is the Tostada de Atún Cubano, featuring fresh bluefin tuna, avocado, chipotle mayonnaise, pickled onion and citrus-soy. Norte also plans to serve a French Dip de Barbacoa, a distinctive sandwich made with beef cheek and tongue barbacoa slow-cooked for 12 hours, house-made sourdough, melted Chihuahua cheese and a spiced dipping jus. Only 12 orders are planned nightly, making it a particularly intriguing specialty. There is also a Chicarron cart that comes around and gives your freshly sliced crispy pork.
The beverage program at Norte, the new northern Mexican steakhouse in Manhattan’s Flatiron District, is designed to complement the restaurant’s live-fire cooking and vibrant regional flavors. The cocktail menu emphasizes fresh, citrus-forward drinks, with a curated trio of margaritas, signature cocktails featuring spirits from northern Mexico and updated interpretations of classic cocktails. The margaritas are expected to be a natural pairing for the restaurant’s charcoal-grilled steaks, handmade tacos and seafood offerings, while the refreshing citrus notes can provide a bright contrast to the richness of dishes such as rib eye with roasted bone marrow. The cocktail program reflects Norte’s desire to bring the character of Mexican drinking traditions into a sophisticated New York dining experience.
Tequila and mezcal take center stage at the bar, alongside carefully selected sotol and raicilla, two distinctive Mexican spirits that offer guests an opportunity to explore flavors beyond the more familiar agave-based cocktail selections. The wine program is particularly noteworthy, featuring more than 40 Mexican wine labels representing eight winemaking states, complemented by prestigious international selections from Champagne, Bordeaux, Burgundy, Napa Valley, Tuscany, Piedmont and Ribera del Duero. Beer drinkers will find a combination of New York craft brews and traditional Mexican favorites, including Carta Blanca and Tecate. With its range of Mexican spirits, wines and beers, Norte’s drinks menu is intended to appeal to both adventurous cocktail enthusiasts and diners who prefer classic pairings with their steakhouse meal.
Norte is a restaurant worth visiting because it offers a distinctive take on the traditional steakhouse, combining the bold culinary traditions of northern Mexico with the energy and sophistication of New York City dining. Located in Manhattan’s Flatiron District, Norte brings together premium charcoal-grilled steaks, inventive tacos, fresh seafood, creative appetizers and an enticing cocktail and wine program that makes the dining experience about much more than just a great steak. Its live-fire cooking, signature dishes such as rib eye with roasted bone marrow, and interactive touches like the tableside chicharrón cart give guests something memorable to discover, while the thoughtfully designed interiors blend historic New York character with the warmth of Mexican hospitality.
The restaurant’s appeal also lies in its atmosphere, which combines distressed brick, aged timber, metallic ceilings and antique furnishings in a restored 1910 building, creating a setting that feels both timeless and inviting. With its central bar, seafood chef’s counter, private dining room and lively music program, Norte is designed for everything from date nights and special occasions to relaxed dinners with friends. For diners looking to experience a different side of Mexican cuisine beyond familiar restaurant staples, Norte promises an exciting blend of culinary craftsmanship, regional authenticity and convivial dining. It is scheduled to open October 29, 2026, so its food and hospitality are best described as promising rather than personally reviewed at this stage. The address is 39 West 19th Street in the Flat Iron District and the official website is nortenyc.com.
