If you haven’t had the chance to try tán, there is no better time than the present. Just a few blocks away from Grand Central (a good way to avoid congestion pricing) is this gorgeous, Tulum-inspired restaurant that feels worlds away from Midtown East.
From now until April 22nd, tán is showcasing a Viva Abejas menu with dishes inspired by the initiative’s focus on brining awareness of the vital role of bees in our ecosystem. The limited-time menu features dishes that incorporate honey and other bee-derived ingredients, highlighting the importance of pollinators in our food systems. Every year, Chef Richard Sandoval puts together a special menu in the spring which donates a percentage of the proceeds to the Viva Abejas (long live the bees!) Initiative. This initiative aims to inspire future generations about the crucial role of The World Bee project and has helped educate over 60,000 young people worldwide.
Why the bees, you may ask? Well, for Chef Sandoval, it’s a no-brainer. “As a chef, I’ve always been passionate about the ingredients that shape our cuisine. When I learned that one in every three bites of food we eat relies on bees, I knew I had to take action. Viva Abejas was born from a desire to give back to these incredible pollinators and educate future generations about their importance."
I had the chance to try some of the special menu items including the coconut tuna ceviche, which was a super refreshing combination of fresh tuna, avocado, and honeycomb. The honeycomb added a touch of sweetness that paired well with the coconut milk as well as a satisfying crunch. All of the flavors blended well together without over shining the other components. If you aren’t a fan of coconut, my coconut-adverse dinner guest tried this dish and enjoyed as well. We also tasted the honey lavender margarita which was another refreshing homage to spring. This drink combines blanco tequila with lavender and honey of course, but also creme de violette and alma finca orange liqueur, which is a true farm-to-bottle spirit.
If you can’t make it to tán by next week, dining at one of Chef Sandoval’s restaurants (which includes Maya), is still making a impact for the bees in the long run. ”We focus on responsible sourcing, reducing food waste, and supporting local farmers whenever possible who practice sustainable agriculture,” says Chef Sandoval. “Sustainability isn’t just a single initiative—it’s part of our culinary philosophy."