Gran Electrica is an authentic Mexican restaurant in the heart of DUMBO. Together, owners Tamer Hamawi, Elise Rosenberg, and Emelie Kihlstrom, 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.
Gran Electrica’s emphasis on keeping our 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 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.
CHEF ROBERT STAUNING
Born in Saratoga NY, Rob Stauning spent his childhood in the suburbs of New Jersey. Food was always an integral part of his life growing up – both his Mom & Nanna boasted an impressive backyard garden where they would grow everything from cucumbers to peppers, and he would spend his summers harvesting the garden and cooking the fruits of their labor together. After studying history at Gettysburg College, Rob realized his passion for food had never faded, and he left Pennsylvania and moved to France to attend Ferrandi, L’école Française de Gastronomie. After the year-long program, Rob first worked at Jadis in Paris and later in London, where he continued to sharpen his culinary skills and stage his way around the city, eventually working at St. Johns and Moro. Upon returning to the United States, Rob immediately found a new job that he was passionate about at Colonie in Brooklyn Heights where he was hired as Sous Chef. After one and a half years there he was ready to take on more. Having recognized his talent, owners Emelie, Elise & Tamer appointed him as the new Executive Chef of their sister restaurant, Gran Electrica in DUMBO. This past January, Rob embarked on a culinary exploration trip to Mexico to seek inspiration and explore the regional specialties of Oacaxa. At Gran Electrica, Rob is excited for the opportunity to take advantage of the bold, loud flavors of Mexican cuisine, demonstrate the beauty in its simplicity, and explore some of the unchartered culinary heritage of Mexico.