Gran Electrica is an authentic Mexican restaurant in the heart of DUMBO. Together, owners Tamer Hamawi, Elise Rosenberg, Emelie Kihlstrom, along with Chef David Goody, (formerly of Morimoto and Noma) offer an authentic and market-driven Mexican menu inspired by travels abroad, particularly traditional Mexican street fare. Creating a new take on regionally-influenced Mexican cuisine, the menu aims to showcase a diversity of dishes from across the country.
Chef Goody’s emphasis on keeping Gran Electrica’s menu rooted in authentic Mexican cooking and techniques is expressed through items like fresh hand-pressed tortillas crafted with heirloom corn, house-made crema and queso fresco, as well as spicy chorizo made on site.
The beverage program incorporates Mexican flavors with seasonal ingredients, and cocktails by Tamer Hamawi and Israel Mejia include tequila and mezcal by small-batch and artisan distillers.
For more information on our food and drink, check out our menu.
With a respectful nod to Mexico, Gran Electrica boasts artful touches celebrating the vibrancy of Mexican art and painting. Inspired by famous Mexican artist Jose Guadalupe Posada, carefully designed wallpaper includes classic Day of the Dead themes with a quirky twist – set in the Brooklyn landscape. Embracing the surrounding neighborhood, Gran Electrica also offers a large outdoor area directly under the Brooklyn Bridge for dining or casual drinks.
About David Goody
CHEF DE CUISINE
As a graduate of CIA Hyde Park, Chef David Goody began his culinary career in a small Mexican restaurant while attending Lehigh University. Upon completion of the bachelors portion of his culinary education, Chef Goody returned to Philadelphia to work for chefs such as Masaharu Morimoto, David Ansill, and John “Chainsaw” Taus. After returning from his stint at Restaurant Noma in Copenhagen, he moved to the Napa Valley in California to aid in the opening of Morimoto’s latest West Coast venture, as well as working for Chef Jeremy Fox at Tyler Florence’s Rotisserie and Wine. He joined our restaurant group in the fall of 2011, when he relocated to the East Coast and came to work at Colonie.
Chef Goody has always had a passion for hand crafted food that is as authentic as possible while rooted in tradition. He has traveled extensively throughout Mexico including Tulum, Mexico City, Puebla, Veracruz, Guadalajara and Cholula, tasting and learning about the food and cultures represented in the different cities and states that characterize the indigenous flavors of those specific locales.