The Black Ant, a modern Mexican restaurant from the team behind Ofrenda, has recently opened in the East Village. The menu combines traditional ingredients and modern techniques.
The menu includes huaraches de nopal—grilled cactus, Black Mission figs, asadero cheese, piloncillo chilhuacle marmalade—as well as Tacos Enchapulinados, with a crust of shrimp and chapulin (grasshopper), with tabiche aioli, avocado, pickled carrots and onions, and añejo cheese. Even ants, dehydrated and imported from Mexico, will figure in a few dishes.
Besides wines and beers, the bar program features agave-based cocktails, and small-batch agave spirits.
The Black Ant
60 Second Ave. (between Third and Fourth streets)