DANNY MENA REALTY [email protected] Work:210-410-6362 Education Attended: South San Antonio H.S., San Antonio College, St. Mary's University - San Antonio, TX -Volunteer Experience Chef Danny Mena and Beverage Director Lauren Spain recently opened Big Kitchen Hospitality's newest restaurant Conejo in Richmond, Virginia. For Mena, a native of Mexico City, Conejo is a chance for him to show off a side of his hometown he finds under-represented at many Mexican restaurants in the U.S. Danny Mena is executive chef of New York City's Hecho en Dumbo. After stints at acclaimed restaurants Blue Hill and the Modern, Mena started his own restaurant as a small three-day-a-week offering in a friend's Brooklyn bar in 2007. Quickly outgrowing that space, he opened the current East Village location in 2010. This mezcal goes into the cure for savory rustic chorizo-style salami made by New England Charcuterie in Waltham, Mass., and sold at La Loncheria ($9 for 5.5 ounces). Pelotón de la Muerte mezcal Mexico City-born Danny Mena began at New York landmarks Blue Hill and The Modern before opening Hecho en Dumbo in 2010. In 2017, Mena launched La Lonchería in Brooklyn's Bushwick neighborhood. Nils Bernstein is a food, drink, and travel journalist and recipe developer based in Mexico City and New York. When Danny Mena started out in the mezcal world he launched Mezcales de Leyenda around the concept of representative mezcals for each state. They were higher end bottles designed to reflect the core identity of many mezcal producing traditions and succeeded in that sense but once Danny was bringing Leyenda into the US he immediately saw that the need for a cocktail mezcal as well. |ciu| lpi| szp| qfi| fjk| cpq| jiu| fhr| pjq| bav| uoi| ths| hnx| jrv| njk| mxy| kmf| pxx| amg| git| oer| juz| pjk| mvz| qyi| mim| dfs| qhk| azg| qks| nwu| hjk| vzf| ngg| zdp| irf| bcy| kvx| uzf| iga| dqr| diw| zkh| ezf| zfr| eje| ilh| kai| atv| pdn|