Yerba Buena features chef Julian Medina's inventive Latin fare, with cuisine spanning Peru, Cuba, Argentina, Colombia, Mexico and Spain. The menu at the intimate East Village restaurant includes such favorites as blue cornmeal–crusted calamari, fish tacos and suckling pig served atop yucca puree. Latin ingredients also find their way onto the expertly crafted cocktail menu, in drinks like the Poquito Picante, made with gin, jalapeno and cilantro. An extensive wine list features bottles from South America, Spain and the United States. Weekend brunch includes unlimited cocktails for one hour. Downstairs, a private room seats up to 20 people.
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