Cuerno

New York has seen a surge in international takes on the Americana steakhouse in recent years. And in 2025, the founders of the Costeño Group, who run over 50 restaurants across Mexico and Spain, decided to take a spin on the genre by introducing a vibrant Mexican steakhouse.

Making a home for itself in Rockefeller Center, the bi-level space breathes new life into the Time Life Building, as sunlight shines through massive windows into an airy dining room, featuring exposed brick, an illuminated wine cellar stocked with Mexican varietals, and a large mural of a skeleton riding a bull—its tiles made of soil derived from northern Mexico. The lower level reserves itself for more private affairs, and the open-air patio out front is an easy sell for a carnivorous summer feast.

As far as food goes, Cuerno tips its hat to Mexico's culinary traditions, particularly the fire-driven ones. The steakhouse prepares its meat in the norteño style, a cooking method originating from Northern Mexico that uses a straightforward approach to grilling: salt and smoke. This translates to tomahawks crusted with salt from Colima, Mexico, and 12-hour, slow-roasted short ribs, smoked in the mesquite-filled Josper charcoal oven. But lest you think it's all carne, Cuerno easily keeps things interesting with hamachi kissed with chile chiltepín and Caesar salads that sub out croutons for pork chicharrón nubbins. There's also a full menu of tacos to be had, including Baja varieties and a tableside experience that adds bone marrow to the mix. Oh, and that complimentary bowl of chips with five salsas that comes right to the table when you walk in the door? Go in on all, particularly the smoky matcha version.