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The Tacombi team crams more elements into this Mexican canteen than would fit in an overstuffed burrito: The hybrid eatery pulls quadruple duty as a Veracruz-style coffeeshop, a tortilleria, a taqueria and a seafood restaurant. In the mornings, find made-to-order juices (strawberry-papaya, pineapple-ginger) at a juice bar, and La Antigua–brand java (café con leche, cortados) at the coffee station. An in-house tortilleria produces organic flour and corn wraps, swaddling tacos filled with carne asada and barbacoa-style beef. Peels alum Jason DeBriere rolls out a locavore seafood menu at night, highlighting Montauk catches in dishes like a colima crujiente (pollack seared in mustard-butter sauce).