Pampano - CLICK to see a larger, detail view of Pampano
Pampano - CLICK to see a larger, detail view of Pampano

Pampano
209 East 49th St.
(bet. 2nd & 3rd)

212-751-4545

www.modernmexican.com



Para La Mesa
pez espada ahumado
smoked swordfish / tomato / onion / cilantro / tortilla chips

Barra De Mariscos
ostiones
malpeque or blue point oysters / purple onion / cilantro / spicy citrus sauce

almeja
shaved cherry stone clam / shallots / spicy vinaigrette

Ceviches
ceviche de camaron
shrimp / sweet & spicy chile chipotle sauce / avocado / jicama / cilantro / onion

ceviche de atun
tuna / tomatillo / chile poblano / mango / purple onion

ceviche de mahi mahi
mahi mahi marinated in lemon juice / avocado /
onion / cilantro / tomato / chile serrano

Platos Fuertos
albondigas de mariscos
seafood albondigas / shrimp, lobster & chile guajillo sauce / truffle essence / shaved manchego cheese

pampano adobado
sautéed pompano / plantain ~ black rice / roasted garlic ~ chile guajillo sauce

huachinango
pan fried whole baby red snapper / cactus salad / roasted garlic ~ chile de arbol sauce

camarones al mojo de ajo
roasted garlic marinated sautéed shrimp

salmon glaceado con piloncillo
piloncillo glazed salmon / white corn / chayote / cremini mushroom

mixiote de cordero
banana leaf braised lamb / roasted baby vegetables

PampanoCuisine: Modern Mexican Seafood
Avg. Check: $40 - $45
Attire: Casual Neat

At Pampano restaurant, Richard Sandoval, the chef and owner of the very highly rated and ever popular Maya, set out to create a fresh and contemporary Mexican seafood menu, which the New York Times subsequently stated “serves sharply executed seafood dishes that keep the taste buds busy."

Chef Sandoval began his culinary journey in his native Acapulco working in the kitchens of the two highly regarded restaurants owned by his parents, Madeiras and Villa Fiore. That experience and the motivation fueled by the tremendous influence of his Grandmother led Chef Sandoval to the United States to attend the Culinary Institute of America. In March of 2003 Richard opened Pampano Restaurant with Placido Domingo in New York City, featuring Seafood from the coasts of Mexico.

The stark white décor at Pampano is like a blank canvas that is painted upon with all of the colorful dishes that Chef De Cuisine Josefina Santacruz prepares for guests. "Pampano's red-snapper picadillo with Oaxaca cheese and crema fresca may be the most delicious quesadilla in town", declares New York Magazine. Also a must try is salmon glaceado con piloncillo - piloncillo glazed salmon served with white corn, chayote, and cremini mushrooms. Why order just one of the many wonderful ceviches as an appetizer when a sampling of all four are available to entice your taste buds?

An outdoor dining lanai over looking 49th street is complete with sculptures of the abstract metal fish, rendered in bright Miró colors, which appear as a theme throughout the eatery. The welcoming atmosphere and knowledgeable, friendly wait staff are there to insure that your Mexican journey goes by without a hitch.

Most will agree with the commendation of New York Magazine's Hal Rubenstein - "If you are mad for Mexican cuisine, I want you to go somewhere where the food is exceptionally fine, even conversation-stopping". Pampano is where it's at.

PRIVATE PARTIES; ON & OFF PREMISE CATERING; TAKE OUT

RESERVATIONS
Suggested

CREDIT CARDS
Amex, Visa, Mastercard, Diner's Club

HOURS
Lunch
Mon. - Fri. 11:30 - 3

Dinner
Thurs. - Sat. 5 - 11
Sun. & Mon. 5 - 10
Tue. - Wed. 5 - 10:30



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