All Photos by Gail Except Where Noted

If you agree that the mood and comfort-level set by a restaurant’s decor is equally important as the food they serve, then you have to check out  La Pulperia, a welcome addition to the many excellent dining options in Hell’s Kitchen.  Opened in March of 2021, La Pulperia provides diners with fun, innovative Latin American cuisine and cocktails, showcasing renditions of familiar dishes infused with cross-cultural flair. Not only is the food delicious, but the interior design of the space will charm you and enhance your dining experience tremendously.

With interiors designed by Andres Gomez, the main room features exposed brick walls adorned with curated arrangements  of antique mirrors that add a touch of vintage glamour to the space. The mirrors are placed strategically to reflect the natural light and create a sense of depth and openness in the restaurant.

La Pulperia’s ceiling is fitted out with nautical ropes and hooks, with filament bulbs suspended in a criss-cross pattern, adding an industrial feel to the space. The ropes and bulbs create an inviting and somewhat festive atmosphere, perfect for a cozy dinner with friends or a romantic date night.

The furniture in La Pulperia is a mix of rustic and modern pieces, with wooden tables and chairs with padded leather seats adding a touch of warmth to the space. The use of natural materials such as wood and brick, combined with vintage accents creates a unique and eclectic atmosphere that feels both familiar and new.

This Photo Courtesy of Benvenuti PR

Our waiter explained to us that the name La Pulperia, has dual meanings in Latin America: a Pulperia is a seafood shop (which ties in with the  seafood-leaning menu), but it’s also a name for a small grocery store that sells necessities. If you look at the very top shelf above the bar, you’ll see an homage to its bodega namesake. Fun!

We always start dinner with cocktails and we couldn’t wait to peruse the vast selection of potent potables. The beverage program was created by Daniel Villanueva, who began his career at Cuba in the West Village. The cocktail menu is composed of classic cocktails redesigned with South American spirits. There is something for every taste (and they make a mean mocktail as well)!

I enjoyed a refreshing glass of Red Sangria (they also have White Sangria) while my dining companion Anne flipped over her Mojito. We got little buzz on while we looked over the extensive menu.

The kitchen is led by Executive Chef Miguel Molina, who prides himself on his creativity reimagining dishes from Latin and South American countries like Peru, Brazil, Argentina, and Mexico, to create and plate dishes that are totally unique. Chef Miguel hails from Guerrero, Mexico, where he worked at his parents’ small family-run restaurant, helping his mother and father in front and back of the house, learning every facet of the industry. He arrived in New York in 1996 and worked in French and Italian restaurants throughout Manhattan and Brooklyn, finding a knack for composing seafood dishes and mixing ingredients. The menu features classic Latin dishes reimagined and intricately plated.

We were craving something fried and a bit decadent, so we started our culinary adventure with two empanada duos. Corn & Cheese Empanadas ($11)  seen above, are stuffed with Manchego Cheese and Yellow Corn, scallions and cilantro, inside a crispy, golden pastry.

This is what they look like on the inside, with a little freshly-made Chimichurri sauce on top.

The hearty Beef Empanadas ($11) feature a traditional filling of minced lean beef, Spanish onion, hardboiled eggs and olives.

The restaurant won’t allow you to mix two empanada varieties in one order, but we shared the two orders between us so we could each enjoy the different fillings. If you are an empanada fan, these are among he best I’ve had, so I enthusiastically recommend them.

For her entree, Anne selected the generously portioned 10 oz Skirt Steak ($36), served on a plank, topped with marinated red peppers and blistered shishito peppers, with chimchurri and salsa criola on the side. This meal includes a fresh green salad and thick-cut roasted potatoes that were out of this world.

If you’re craving a meat-and-potatoes meal prepared with a latin flair, this is the way to go.

I chose a house specialty, the Short Ribs Pappardelle ($29), served in a mildly-fiery Puttanesca sauce, topped with Granna Padano (similar to Parmigiano Reggiano) cheese and a sprinkling of fresh diced scallions.

I wanted to include a close-up of this dish so you see can the layers of luscious homemade pasta tossed with chunks of melt-in-your-mouth tender short rib. If you’ve never had pasta infused with latin flavors, you are in for a treat if you order this satisfying and unbelievably delicious specialty. The portion is also quite generous, so you if you opted to split a couple of entrees with your dining partner, you would not feel cheated — despite wanting it all to yourself.

It’s always fun to round out the meal with a couple of sides, and we chose the blistered Shishito Peppers ($10) and the perfectly prepared Fried Plantains ($10) which arrived to the table golden brown and crispy the outside but moist and tender on the inside — outstanding!

Did someday say dessert? We saved just enough room.

Desserts include Volcano Chocolate, a chocolate lava cake in a pool of dulce de leche, topped with orange mascarpone cream (really special), and Churros served warm with dulce de leche for dipping. We split both, because of course we did!

If you feel like you can only manage one dessert, opt for the Churros, because they are easy to share and an excellent south American treat that is done right at La Pulperia.

After dinner, our waiter, Daniel ( who was excellent) showed us this fun hidden room at the back or the restaurant that used to be part of a pizzeria. The space will soon open as the NXT Room, an additional cocktail lounge at La Pulperia. Super Cool!

La Pulperia is located at 623 Ninth Ave (Corner of 44th Street) in NYC’s Hell’s Kitchen Neighborhood. Make Your Reservation Here.