HOTEL ON RIVINGTON : 105 RIVINGTON ST NYC : TEL.212-475-3485
HOTEL ON RIVINGTON : 105 RIVINGTON ST NYC : TEL.212-475-3485
Three Per Order 12
Three Per Order 14
Con Mezcal Y Tequila 14
Tequila Shooters
JARRITOS Y SODAS 4
Served with TRES SANGRITAS 14
REGIONES DE TEQUILA (TERROIR)
TRES REPOSADOS
TRES ANEJOS
CUATRO ESTILOS DE TEQUILA
PALENQUEROS ZAPOTECAS: FOUR VILLAGES OF OAXACA
TIPOS DE MAGUEY: 4 DIFFERENT TYPES OF AGAVE
VINO ESPUMOSO
VINO BLANCO
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ROSADO
VINO TINTO
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SHERRY – VINOS DE JEREZ
In early 2011 the Guerrilla Culinary team embarked on a journey to Mexico. While sampling tequilas, mezcals, and tacos in the state of Guanajuato, they met a local agave farmer named Viktor. They spent the days with Viktor, his family, and his dog Spoils; sampling the old man’s home brewed mezcal, learning his wife’s recipes, and understanding the love he has for his country and culture. It was there that the idea for Viktor & Spoils was born.
Viktor & Spoils is a modern Mexican taqueria and tequila bar serving classic and new style tacos alongside a world-class tequila, mezcal, and cocktail program by Steve Olson, the world’s leading expert on tequila and mezcal and acting wine and spirits consultant for Bon Appétit Magazine. V&S combines Olson’s overwhelming passion and expertise for Mexican culture and it’s artisanal products with Alan Philips & Jason Apfelbaum of Guerrilla Culinary’s ability to create authentic and aspirational hospitality experiences.
Executive Chef John Keller (CO-OP Food & Drink, Le Bernardin, Nobu) has created a globally influenced menu of tacos, taquitos, nachos, Elote corn, and churros. Signature menu items include Housemade Chorizo Tacos with Cilantro-Avocado Crema & Pickled Red Onion, Cactus Tempura Tacos with Aji Panca Sauce, Pickled Jalapeno, Radish, & Cotija Cheese, Lobster Taquitos with Charred Corn, Lime Mayo, Chili De Arbol, Cotija Cheese, and Fresh Lobster, and Spicy Scallop Tacos with Dynamite Sauce, Tobiko, and Fresh Avocado.
The beverage program at Viktor & Spoils is focused on high quality handcrafted cocktails that are drinkable, accessible, and fun. V&S does not have the largest list of tequilas and mezcals, but it does have the highest quality selections. The cocktails combine creativity and the best seasonal ingredients, with perfect execution by some of the best bartenders in the world. Signature cocktail offerings include the Oaxacan Dream made of Vida Mezcal, Pineapple Juice, Cranberry, Lime, Agave shaken, tall, grilled pineapple; the La Vida Buena made with Vida Mezcal, Aperol, Carpano Antica, Orange bitters, and orange peel; the Anejo Smash made with Siete Leguas Anejo Tequila, Grand Marnier, lemon and mint; and the $69 Decadent Daisy made with Don Julio 1942 Anejo Tequila, Grand Marnier 100th Anniversary, Del Maguey Santo Domingo Albarradas Mezcal, fresh tangerine, fresh lime and agave.
Viktor & Spoils was designed by DeVinn Bruce, whose previous projects includes CO-OP Food & Drink at the Hotel on Rivington as well as projects for Versace, Baccarat, Francis Ford Coppola, Jenifer Lopez, and Estee Lauder. Lower east side bodegas and beach towns in Mexico were the inspiration the space, which features a warm and neutral base palate with splashes of color and whimsical nods to urban Latino culture. Notable design elements include a 20’x10’x10’ foot display of Mexican sodas, reclaimed wood walls from a barn in Vermont, and bathrooms wallpapered in Mexican Pesos.
GUERRILLA CULINARY BRIGADE is a hospitality company founded by Alan Philips and partner Jason Apfelbaum specializing in GUERILLA CULINARY, a form of irregular restaurant or gastronomic event. The brigade is a group of foodies including, but not limited to, chefs, restaurateurs, and creative types that use underground culinary tactics along with extraordinary imagination, the element of surprise, and astonishing mobility to construct one-of-a-kind, memorable culinary and social moments.
Tue-Sat 6pm-close
