tán by Chef Richard Sandoval

tán by Chef Richard Sandoval presents a coastal Mexican dining experience in Midtown Manhattan, shaped by the meeting of fire, seafood and seasonal ingredients. The cooking draws on Latin flavours while using contemporary techniques, creating a style that connects Mexican culinary heritage with a modern city setting.

The restaurant occupies an expansive dining room at 209 East 49th Street, with a lush outdoor patio and a private dining room available for different types of gatherings. The setting suits an evening meal, a weekday lunch, a weekend brunch or a drink-led visit during happy hour. For visitors from the Whitsundays, the venue offers a distinctly urban take on coastal Mexican cuisine in central New York.

Chef Richard Sandoval’s culinary approach centres on contemporary Latin cooking, with traditional influences interpreted through refined presentation and modern preparation. Fire is an important part of the restaurant’s identity, while the emphasis on seasonality keeps the menu connected to changing ingredients rather than a fixed list of dishes.

Service covers weekday lunch, evening dinner from Sunday to Thursday, later dinner hours on Friday and Saturday, and weekend brunch. Weekday happy hour runs from the afternoon into early evening. These separate service periods make tán suitable for several occasions, from a business lunch and a relaxed brunch to a dinner gathering or private function.

The venue also provides spaces that can be customised for private events, including the private dining room, patio and main dining area. That range gives groups options for a more contained meal or a larger hosted occasion. Reservations and event enquiries can be made directly through the restaurant.