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This takeout and delivery nook—only a few stools are squeezed in under cramped counter space—churns out Dominican favorites for a Hell’s Kitchen clientele. Pollo al horno, bistec or longaniza—a Spanish-style sausage typically made with pork, paprika and rosemary—anchor combo plates, with a heaping choice of rice and beans or plantains. Mofongo—the namesake dish—topped with a choice of crispy pork rinds, oxtail, shrimp, chicken or braised beef, sate hungry midtowners, as do early-morning helpings of salami, eggs and cheese scrambled together on a mash of green plantains. Wash the starchy Dominican staple down with sips of morir soñando, a sweet combo of milk and orange juice.
316 W 39th St
|Cross street:||between Eighth and Ninth Aves|
|Transport:||Subway: A, C, E to 42nd St–Port Authority|
|Price:||Average main course: $7. AmEx, Disc, MC, V|
|Opening hours:||Mon-Sat 8am-8pm|
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