Salón Hecho

Just went there last night with some old co-​workers of mine, and one of them suggested this location for the strong drinks and good Mexican food during happy hour, as she comes here regularly after work.
I think along the Bowery strip of bars and restaurants, this one is a small gem that (debatably) is sadly unnoticed. I actually really enjoyed the quieter atmosphere on a Wednesday night with friends, but perhaps on the weekend it can become louder and more crowded. But because of the lack of people yesterday night, you could learn to appreciate the location and interior because you can actually pay attention to your surroundings.
Walking through the place, you take in the whole environment, which was quite nice as a more «upscale» Mexican bar haha. Even the spacious bathrooms were quite urban with a modern edge, although they had a space heater because I think the cold creeps in from the outside to this area.
In total, during happy hour, each of the four of us purchased 2 drinks, a smaller portioned dinner entrée (the food comes from the restaurant next door. it’s kind of two in one, this section I am speaking of is more their «lounge»), and split chips/​guac, and paid roughly 40 $ each after tip and tax. I think it was a fair price, the bartender/​server was so sweet, and my friends and I had a fun 3 hours together.

My friends and I were bar hopping last night. We ended our night here at this amazing bar because we lost track of time since this place was so much fun! I have been to many Mexican bars (I’m Mexican) and I can say this is by far THE BEST MEXICAN BAR! The service from the bartender was great and the atmosphere is very friendly. The bartender played classic Mexican songs (Pepe Aguilar, Juan Sebastian, etc.) which made this a GREAT NIGHT! The drinks were good and spicy. It wasn’t crazy crowded which is good. My friends and I will be coming back here for more fun. THANKS FOR HAVING SUCH A GREAT PLACE.

This is the greatest Mexican restaurant I have been to in the United States. I lived in LA for eight years and nothing compares. Absolutely delicious

always empty — cocktails below par. poor concept overall.

Saløn Hecho appears that it used to be a full-​time bar — it has a raised platform/​stage in the back, as well as a projector and screen. However, it doesn’t seem to currently be used as a bar on its own, but rather an extension of Hecho en Dumbo next door. I went for a birthday party to Hecho en Dumbo with a group of about 18 people, and we were seated in Salon Hecho. It’s still a great space, subdued yet awesome décor. And fun times. :-)

It’s a small place. Décor is subdued. It’s cool, but nothing special.
First off, the service was great. Very attentive despite a birthday party taking up most of the venue.
I had two appetizers, the crab and marrow tacos – great! But Salon Hecho took a disappointing turn from there.
My drinks had potential on the menu, but didn’t make much of an impression. They could have used more tequila and sotol respectively.
We both ordered dinner, at an average cost of $ 22. One plate was a massive amount of different kinds of pork, hot sauce and small flour tacos. It seemed a bit monotonous to me and could have used more seasoning. The other was a poussin (pigeon?) in mole sauce. It was tasty, but tiny.
All in all, I wished I just grabbed a taco next door at Bowery Bar’s taco stand.

Went on a friday night, was empty when we showed up around 11pm. Bartender was super nice and their cocktails are spicy and delicious!
Would def go back.

Has a groupon for appetizers and margaritas for two. Amazing deal I can’t pass up. The food was pretty good. Had the pork sliders and guacamole, of course. The margaritas were pretty awful. Left a bad taste in your mouth after swallowing, but eh, to even want to swallow it was a chore.

A friend and I stopped by here with a margarita craving the other Friday. I tried the Pantera Rosa («Pink Panther» with grapefruit, chili infused tequila, and St. Germain) and a regular margarita. Both were well-​mixed, well-​balanced and made with fresh, quality ingredients.
The venue has a mixture of booth, table and small table seating. Dimly lit with some art on the wall, they also host music acts Order from the bar and they bring it to your table. We were off peak (past happy hour), so I don’t know how busy it gets, but I hope to check it out again and see.

I’m not sure why there isn’t a line outside trying to get into this place.
And where are the reviews?!
So they have a sign out front, Happy Hour 5−7pm. To me? That’s the bat signal in my world.
I want to go to cool places and never wait to be seated. The trick is to brute force your way into a cool place the second they open.
Well, I’m here at 4:55 and the doors are locked. I’m reading the menu and the food sounds awesome. If you think Mexican food is Taco Truck food, you are sadly mistaken. Mexican food is elegant. It can also be fun, handheld food and fun is what I want on a Friday night before I have to work on the weekend Honey-​do list.
So its happy hour, lets talk about my happiness.
I start with a Margarita. The bartender suggests the «Pantera Rose» that’s made with a house infused Chile Serrano. sooo good!
Now, I’m a middle aged man. I can handle a few drinks. So I have my kick azz margarita and I also order a Michelada as well as a side of Guac and chips to get this party started.
Maybe I had only coffee for lunch, maybe the drink was so good that I drank it fast, there are a lot of maybes but the one drink is starting to get me buzzed. (I’m cutting myself off after one drink!)
The home made guac and chips come out and happy is what I’m feeling.
So now, I’m buzzed, full and I’m looking around. This is a cool looking spot with a big bar and large dining area. Looks are deceiving from the outside.
*Hidden Secret — I see in the back, there is a special chefs table that anyone can sit? That would be fun for my family to do.
Noted for next time!

We went to check out this new spot in our neighborhood — got here around 9:30 Friday before Easter so it was kinda slow. It’s very dark and needs some movement so you feel like you are still alive. The cocktails are well made– my husband’s Esmerelda was really good, my El Pasito was very good too. Round two wasn’t as good as round 1. Biancanieve & El Castizo. We got some tortas– carnitas (which were actually chuleta) and Cochinita Pibil both very yummy. I only gave 3 stars because I feel like if you charge $ 13 avg for drinks that there should be a waiter taking my order at the table. It’s not take out food. So why not come over? This way you can suggest things to us and sell us more drinks when we finish ours. At 10:30 a DJ started to play that reminded me a bit of Ross from friends when he played his electric music at Central Perk.

The recently opened Mexican cocktail bar offshoot of the successful Hecho en Dumbo restaurant, Salon Hecho brings the good cocktail to lower Manhattan. Owner Ethan Smith and his wife Monica Ramos (who is from Mexico) are married to Mexican authenticity, which is illustrated in the rapid boom of their once tiny taco shop in Dumbo, Brooklyn. It became too tasty for its own good and had to relocate three years later in 2010 to the grander space it now fits in the East Village. They soon felt the food needed a bar counterpart and thus, Salon Hecho was born this October.
Nestled next to its sister on Bowery, Smith and his chef-​partner Danny Mena created the classic throwback feeling of a Mexican cantina. Smith said he wanted a sophisticated but relaxed social atmosphere, which he achieved with mixing speakeasy low light and leather booths with rustic wooden domino tables and chairs. The walls are emblazoned with eye candy by young Mexican artists and Mexican bands are showcased nightly — Mexican pride to its fullest.
Smith can also be proud of the cocktails ($ 11 – 14) he has thoughtfully concocted. He doesn’t see the bother in pressing fresh juice in-​house, or allowing avocado leaves and poblano chiles to infuse their mezcals and tequilas in old medicine glass «Botica» bottles. This patience and care radiates with each vibrant drink, which is something I greatly appreciate. (I’m tired of bartenders rolling their eyes when I ask for my Margarita with fresh lime juice, as if the pains of squeezing citrus are unbearably daunting. Heaven forbid I should prefer the real deal to Rose’s lime syrup.)
If your are into smoke and spice, you must try Smith’s favorite the «Tres Vidas» (the smokey mezcal is a bit too prominent for my taste.) Muddled with spicy smoked chile meco and bell pepper, and balanced with a hint of lime and agave, it definitely makes a piquant impression on the tongue, but was certainly not my favorite.
True standouts were the «Pantera Rosa» and the «Magarita Tamarindo.» The «pink panther» was an expert balance of serrano chile house-​infused Herradura blanco tequila, the spice mellowed by the tartness of fresh grapefruit juice and a touch of sweet St. Germain liquer, the latter further offset by a salted rim. Each flavor enhanced the other in a layered tasting effect that expanded along the palate with each subsequent sip. So too was the classic blanco magarita jazzed up with the simplicity of house-​made tamarind juice (instead of lime) and a rim lined with spiced «chile piquin» powder, its power giving each chug a memorable kick.
Elegance is found in the «Esmeralda,» perfectly mellow with flavors that reveal themselves like a blooming flower. Herbaceous basil is elevated by the smokey mezcal into which it is muddled, cool cucumber blending into the background of botanical gin. Rounded out with a pour of lime juice, every element is showcased and enhanced by its complementing ingredients.
Not such a hit was the «Flor Morada,» a blend of vodka with hibiscous flower tea, Combier, and lime juice which oddly tasted like an uninteresting vodka-​cranberry. For the sweeter palate, go for «El Pasito.» Fresh pineapple pieces and cucumber equally emanate through the Hacienda Sotol Plata (agave-​originating spirit like tequila) with which they are shaken and strained.
To kick it old school, I thoroughly enjoyed the pure simplicity of «Tequila con Sangrita» and the «Michelada» ($ 6). The former allows you to sip a neat Reposado alongside a spicy red Bloody Mary mix-​like sangrita. Whether you alternate between the two on your tongue or take each in its purest solo shot, the combination is incredible. By the same token, the clean refreshing finish of the icy Modelo beer and lime juice Michelada can not be taken for granted, the salted rim a salivating reminder to savor every gulp.
As Smith said in his effort to recreate a cantina as an alternative the the typical New York bar, «It is a social setting where friends can gather together comfortably and wile away the evening over fine agave-​based cocktails and spirits.» To that I can say, a fine job you did.