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The Pan-American
202 Mott St
New York, NY 10012
Uber
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Main Menu
Tacos
3 For $14.00
Grilled Salmon
avocado mousse, salsa rabano
Skirt Steak
spring onion, chimichurri
Pork Belly
mofongo, lime sour cream
Vegetarian Black Bean And Rice
Roasted Pork
fried tostones, salsa rojo
Swiss Chard
mushroom, poblano
Braised Oxtail
chipotle aioli, black bean salsa
Pacifico Battered Fish
slaw, lime sour cream
Sliders
P.b.l.t.
$9.00
pork belly, lola rosa, garlic aioli
Cuban
$9.00
ham, pork, swiss, pickles
Pan Am Burger
$10.00
onion jam, sdt ketchup, cheddar
Snacks
Stuffed Jalapenos
$8.00
spicy berry jam
Asparagus
$7.00
tasso ham or spicy piquillo
Papas Bravas
$7.00
garlic aioli, pimenton, garlic chips
Calamares Frito
$10.00
cornmeal, chipotle tomato sauce
Yuca Fries
$7.00
vegan aioli
Smoked Duck
$11.00
corn puree, pickled red onion
Cajun Croquetas
$9.00
confit chix, spicy remoulade
Plates
Octopus And Squid
$14.00
braised octopus and squid, pimenton potaoes, piquillo sauce
Fried Chicken
$12.00
free range, buttermilk battered, dirty rice, pickled okra, cajun chicken jus
Skirt Steak
$15.00
asparagus, spring onions, chimichurri
King Salmon
$14.00
cedar smoked potatoes, cabbage, spiced bourbon apricot foam
King Oyster Mushrooms
$13.00
quinoa, spinach, citrus vinaigrette
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General Info
Hours
Monday:
11:00am - 2:00am
Tuesday:
11:00am - 2:00am
Wednesday:
11:00am - 2:00am
Thursday:
11:00am - 2:00am
Friday:
11:00am - 3:00am
Saturday:
11:00am - 3:00am
Sunday:
11:00am - 2:00am
About Us
he Pan American is back: after a fire two floors above shuttered the new Nolita hotspot in the spring, the team that made Spanglish-speaking sparks has come back for round two. The bones are the same: a chic space that encourages playful cuisine, owners with enough heart for all the geographic regions they aim to represent, and a dynamite menu with flavors North and South of the border. But much is new: The Pan American is wearing this season’s flavors—quite literally modernizing and polishing itself by serving honest, locally-sourced ingredients. It’s also featuring the deft hand of Executive Chef Harry Stoehr, whose upbringing on a Wisconsin farm and experience at such classics as DB Bistro Moderne add a unique flair to the restaurant’s heart and soul.