Croft Alley

Made with Espadin mezcal, cucumber juice, and grapefruit syrup

Served by the slice on a sizzling platter a la mode

Duck-fat caramel dotted with nuts and draped over a yolk-heavy vanilla ice cream

Genoise cake with dulce de leche and meringue

Flame-licked asada cooked over mesquite, piled into blistered tortillas with salsa roja, avocado salsa, and cabbage

Deeply soulful and packs a slight heat

Pint-sized, nostalgic bean and cheese burritos

Platter-sized tortilla with choice of protein (asada, pollo, or cabeza), cooling guacamole, melty Monterey Jack cheese, stewed beans, and spicy chiltepin salsa

Flour tortilla folded around pinto beans, cheese, salsas, avocado, and cabbage

Filled with shredded chicken and blistered tomatoes

Served alongside coconut vinegar-spiked beans

Gluten-free fried chicken drumsticks, lollipopped and dusted with a verdant seasoning salt comprised of pulverized roasted rice, shiitake mushrooms, and an intoxicating blend of alliums and herbs

Top-quality seafood dressed with nam jim sauce

Can be topped with herby lamb chops, branzino, or barbecue jerk cauliflower

Fall-apart-tender lamb barbacoa with consomé

Crispy corn tostada topped with Monterey Jack, salsa roja, avocado salsa, cabbage, and choice of protein including poblano and pinto beans

Meals end with matcha tea and handmade wagashi, or colorful rice flour and red bean confections

Masterful roast chicken with fatty olives and charred lemon to squeeze on top

Root beer-braised short ribs with whipped yams

Bathed in garlic mojo

Steak in a peppery au poivre that doubles as a great french fry dip

The bird transforms into roasted duck breast and duck legs confit

Crispy tripa-topped tacos

Carefully chosen wood-fired steaks

Near-perfect circles

Served as deboned chicken wings stuffed with cheese and ham, alongside a Buffalo beurre blanc dipping sauce

Delicate, in beurre blanc

In a shallow puddle of olive oil

Rich, may be more cheese than soup

Topped with bone marrow aioli and a thick slice of white cheddar

Freshly-fried

Bottomless

Duck and bacon sausage

Spicy arrabiata sauce, fresh mozzarella, Italian sausage, garlic, grape tomatoes, and fresh basil

Soaks up excess sugo from meatballs

Double-fried green banana patacones served with a lip-puckering ajillo sauce

Plump shrimp over red chimichurri

Sticky and vibrantly spiced honey chicken berbere bites

Gently blackened sweetbreads

Razor-thin, achiote oil-splashed tuna carpaccio draped over a yuca tostada

Buttery, briny starters

Remarkably creamy

Aromatic, saucy oxtails served with cabbage, plantains, and creamy mashed potatoes

Thai-style fried chicken

With Syrian spices

Butterflied branzino

Breads, spreads, hearth-fired small plates, and one large main

Pre-packaged Levantine dishes

Crowd-drawing tlayuda joint