You might expect a Mexican place invoking hell in its name to deliver some strong heat, but the approach is more sophisticated here. Your introduction is a complimentary steaming crock of black beans, corn and cilantro drizzled with a creamy poblano sauce. It’s perfect as a dip for thin triangles of sweet corn bread. Plantain empanadas filled with goat cheese swim in a pool of tomato coulis. Entrées are sauced up too: Try the ancho-crusted tuna and yucca cake with smoky peanut sauce. Reservations are recommended; scoring a pretheater table without a wait is about as likely as hell freezing over. That may be moot, since at press time a move was being planned.
|Venue name:||Hell’s Kitchen||Contact:|
679 Ninth Ave
|Cross street:||between 46th and 47th Sts|
|Opening hours:||Mon, Sun 5–11pm; Tue 11:30am–3pm, 5–11pm; Wed–Fri 11:30am–3pm, 5pm–midnight; Sat 5pm–midnight|
|Transport:||Subway: A, C, E to 42nd St–Port Authority|
|Price:||Average main course: $20. AmEx, MC, V|