News & Press
The lovely gals at BitchesWhoBrunch name NYC’s Top Ten Patio BrunchesApril 20th
Thrilled to be on this list of best outdoor brunch spots – thanks bitches!
We got Gooped!April 8th
Jason Wachob of mindbodygreen.com gives Goop the scoop on where he loves to eat and shares his love of Gran Electrica’s brunch!
Zagat’s 9 Must-Try Mexican Brunches in NYCMarch 2nd
Zagat names nine of the best Mexican brunches in New York, from this year’s hottest spots to tried-and-true city favorites.
Join us for Happy Hour!February 11th
Join us for happy hour, you’ve earned it!
5 nights a week.
Monday – Friday
5:30pm – 6:30pm
* $4 draught beers (pint)
* $6 house wines (glass)
* $8 margaritas (the best you’ll ever have)
Only at the bar.
Let us make your Super Bowl extra tasty!January 27th
Having a Super Bowl party? Let us help! Bring a taste of Gran Electrica to your living room on Super Bowl Sunday.
We are offering our house guacamole, salsa & chips for $7/person.
Pre-order by 5pm Saturday February 6th
Pick up by 5pm Sunday February 7th
Email firstname.lastname@example.org to place your order!
Valentine’s Day at Gran ElectricaJanuary 20th
Want to spice things up this year? Grab your sweetie and head over to Gran Electrica. We’ll be cooking up a few delicious new dishes & shaking some seriously sexy cocktails in addition to our regular menu. Email email@example.com for reservations, or just come on over and give us some love!
Ring in 2016 at Gran Electrica!December 7th
Join us at Gran Electrica to help us celebrate New Years Eve!
We’re cooking up a special family style prix fixe menu.
$55 for first & second seating
$70 for third seating includes tequila toast at midnight
Special guest DJs will be keeping things festive at the bar so come early and stay late for drinks & cheer!
Call 718-852-2700 or email firstname.lastname@example.org to reserve.
SALSA FLIGHT served with tostadas
- GUACAMOLE avocado, cilantro, jalapeno, toasted avocado leaf
- TOMATE Y ARBOL roasted tomatoes, white onion, crushed chile de arbol
- SIKIL PAK pepitas, habanero chile, orange
- JOCOQUE toasted dry chiles, peanuts, seasoned yogurt
SOPA DE POBLANO poblano chiles, leeks, crispy potato
CEVICHE fluke, orange, red onion, jicama, cilantro
TACOS DE CARNITAS DE PATO duck confit, salsa roja, green onion
TACOS DE BIRRIA lamb barbacoa, guajillo & ancho chiles, cilantro, onion
TACOS DE VERDURAS brussels sprouts, delicata squash, caramelized onions, queso de cabra
PLANTAINS spiced agave
ESCABECHE pickled carrot, cauliflower, radish, cucumber
COCADAS coconut macaroon
CHURROS cajeta and chocolate
PUDIN DE CHOCOLATE Mexican chocolate, whipped cream, spiced peanut brittle
Adam Goldberg’s Top Five Mexican Spots in NYC
Dia de los Muertos celebration!October 31st
Celebrate Day of the Dead at Gran Electrica this Halloween weekend! We’ll have DJs spinning both Saturday and Sunday evenings, along with drink specials and a costume contest on Saturday night. Bring out your best digs – the winner will receive a dinner for 2 at Gran Electrica!
For brunch/dinner reservations, email email@example.com or call 718.852.2700
Gran Electrica joins Heritage Foods in supporting NO GOAT LEFT BEHINDOctober 30th
In order to make cheese, animals on the farm must be producing milk. And to make milk, mothers must be giving birth and having many babies, consistently. In the case of goat dairies across America, the birth of a male goat creates a dilemma for the farmer: there is no established good market for goat, so male goats are usually sold at birth onto the commodity market where their quality of life significantly diminishes or they are disposed of before their time, thus the reason for No Goat Left Behind.
In 2010 Heritage Foods USA partnered with a dozen goat dairies around upstate New York and Vermont to purchase their unwanted males when they were ready for harvest. The confidence to commit to the purchases came thanks to agreements with over 50 New York City chefs who agreed to feature goat on their menu for the full month of October.
Goat is a seasonal meat with mothers giving birth mostly in the spring. Baby goats grow dining on plentiful spring and summer grasses. They are ready for market in the fall. This is why Heritage Foods USA is working to change the 10th month of the year from October to #GOATOBER!