Mon-Sun: 5:00 PM - 12:00 AM

128 Grand Avenue, New York

Est. 2009 · Ember & Olive

Our Story

OurLegacy

Every evening at El Fuego is built around rhythm, atmosphere, and craft. From fire-kissed tapas to precision cocktails, our team brings together warm hospitality and expressive flavor so every table feels like the best seat in the city.

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Our Philosophy

Built for lingering evenings, designed around people and craft.

We treat every detail as part of the experience, from the first pour to the final plate. The kitchen, bar, and floor move in sync to create a space where conversation, cuisine, and hospitality all feel intentional.

Explore Menu

4.9

2,400+ Reviews

Team Editorial

Meet The Makers

The roster of people behind every plate and pour. Hover a line to reveal the portrait, then open the full editorial profile.

Service Chronicle

Tonight’s Leads

House Cast

Who Shapes

Your Night

Head Chef

Marco Delgado

Since 2018

Fourteen years balancing Catalan fire craft with modern precision on every pass.

Marco Delgado portrait in warm editorial light

Bar Director

James Arlo

Since 2019

Architecting spirit-forward programs that keep Spanish cocktail culture sharp and contemporary.

James Arlo portrait in evening bar light

Sommelier

Sofia Reyes

Since 2020

Pairing each course with acidity, structure, and finish that elevate the table.

Sofia Reyes portrait with cellar backdrop

Pastry Chef

Lena Voss

Since 2021

Translating seasonal produce into plated desserts with restraint, texture, and warmth.

AUTUMN

Smoke & Root

TrufflePumpkin AshAged ManchegoIberico

Sep → Nov

WINTER

Depth & Preserve

Salt CodBlack GarlicSmoked BoneWalnut Oil

Dec → Feb

SPRING

Bright & Foraged

Wild GarlicPea ShootLemon VerbenaBurrata

Mar → May

SUMMER

Fire & Citrus

SaffronGrilled PrawnTomato ConfitBasil Oil

Jun → Aug

PHILOSOPHY OF IMPERMANENCE

The menu you see
tonight is already dying.

We rebuild our menu four times a year - not for novelty, but out of respect. Respect for what the season gives us, and the discipline to let go of what it takes away. Every dish has an expiry date. That’s what makes it worth ordering.

We don’t have a signature dish. The season is our signature.

- Head Chef, Ember & Olive

4×

per year

12 WKS

each menu lives

dishes repeated

★

GUEST VOICES