This San Francisco–style burrito joint is run by two brothers from the Bay Area, Leo and Oliver Kremer, whose mission is to upgrade the Mexican take-out experience in New York. At the same time, they're minimizing their carbon footprint by using organic ingredients wherever possible, hormone- and antibiotic-free chicken and biodegradable utensils, cups, napkins and bags. Kitchen waste gets composted. Furthermore, countertops, tables and chairs are crafted from reclaimed wood from a barn upstate. Burritos, quesadillas and crispy or soft tacos are very good, as is the fresh salsa (both the mild salsa verde and a fiery red version). Seating is minimal, so it's best for takeout.
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