Cancel your travel plans and save yourself the flight, because T-Bar is hosting Rosewood Mayakoba for the ultimate summer dining pop-up.
Chef Juan Pablo Loza of Rosewood Mayakoba has teamed up with T-Bar’s culinary team to curate a Mexican-inspired menu.
In 2019, T-Bar expanded its acclaimed eatery beyond the Upper East Side, introducing Hamptonites to a selection of tasteful raw bar and steak bites. This spot specializes in New American cuisine, with menu items ranging from a flavorful chicken Milanese to its famous T-Bar Chopped Salad. The restaurant’s recently renovated indoor and outdoor seating in addition to its stellar eats will be one of many reasons to stop by T-Bar this summer.
“This summer is not similar to any other, for the main reason being people’s excitement to enjoy all moments away from their homes after the crazy pandemic year,” says managing partner Derek Axelrod. “Now, everyone seems to be looser and always seeking a good time. Everyone is craving good food and even greater cocktails, while searching for any reason not to head home early like other summers.”
To fill the void of lost beach vacations over the past year, Rosewood Mayakoba, the star luxury resort on Mexico’s Riviera Maya, will participate in a twonight restaurant takeover of T-Bar. In collaboration with the prized culinary team at T-Bar, chef Juan Pablo Loza of Rosewood Mayakoba will serve craft cocktails, Mexican wine and a chefdriven menu inspired by Mexico’s rich heritage.
Bone-in tomahawk steak
“I am truly excited to be having Rosewood Mayakoba host their popup this summer in August at T-Bar,” says Axelrod. “It is truly one of my favorite properties that they operate. To have them debut some of my favorite Mexican dishes here in Southampton is exciting and different for our customers to enjoy and try something new and different.”
A close second to basking in the warm sunshine on Mexico’s beaches is chef Loza’s Hamptons rendition of traditional, locally sourced plates. To provide the East End signature with a taste of Mexico, the chef prepares crispy Long Island duck, paired with sweet potato hash and pickled onions, and finished with a hibiscus flower glaze, and salmon tiradito made with citrus ponzu, cucumber and salsa macha that nods to Chinese influences found in Mexico’s Baja California peninsula.
T-Bar grilled octopus
Because of both T-Bar’s and Rosewood Mayakoba’s like-minded philosophies, their dynamic and partnership are nothing but organic. Both restaurants’ dedication and commitment to the culinary industry make this collaboration a true food fiesta. Thursday, Aug. 5, and Friday, Aug. 6, 268 Elm St., Southampton
Photography by: PHOTO COURTESY OF ROSEWOOD MAYAKOBA; DISH PHOTOS COURTESY OF T-BAR
