If Ricky Martin gave the Nuevo Latino invasion a bad name, then Calle Ocho restored its dignity (and proved to have far greater staying power, having eclipsed the ten year mark recently). This slick, vibrant spot delivers some much-needed livelihood to the Upper West Side. Salsa music blares over the loud conversation of the young, pretty crowd swarming the bar area, and high ceilings, brick archways and bright rooster murals on the wall enhance the festive atmosphere. Specialty cocktails abound at the bar: caipirinhas, cojitos (coconut rum, lime juice, mint and sugar) and tropical daiquiris are among the selections. Starters shine here as well, from multiple varieties of ceviche and tiraditos (Peru's answer to ceviche) to goat cheese-stuffed sweet corn empanadas and bacon-wrapped stuffed dates. Similarly colorful entrées such as paella, ropa vieja and mojo-braised pork shank celebrate multiple culinary traditions of the Latin world, from Colombia and Cuba to Costa Rica and Spain. A number of coffee drinks and deluxe desserts – flan with whipped sour cream, toasted coconut ice cream with a chocolate shell and pineapple sauce – provide a memorable finish. Full bar. Serving dinner nightly. Late-night Sat–Sun. Sun brunch 11:30 am–3 pm.
Where the Locals Eat Rating
Best Central/South American
Top 100 Restaurant, New York City
"Calle Ocho is a world all its own, where you are immersed in bright lights, big flavors, samba music, mojitos, and caipirinhas. An evening here might begin in the lounge, where intimate banquettes, specialty cocktails, and a selection of cool, refreshing ceviches set the mood and whet the appetite. Next stop is the high-ceilinged dining room where the city's finest Nuevo Latino menu features dishes such as Rum Glazed Shrimp, Tuna Tiradito, and Crispy Cuban Pork. Finish the evening with one of our signature desserts, freshly ground South American coffee, or an aged tequila."
– Calle Ocho website
"Lively and casual with a busy bar and lounge scene."
—The New York Times
"Let the staff steer you toward the flash fires of ceviches or the soothing arepas and tamales that the kitchen has devised to enthrall the neighborhood."
—New York magazine
"This is one bustling, colorful place. ... Make reservations. And go hungry."
– Newsday
"Your taste buds will salsa after enjoying dishes like jerk pork chop, banana-leaf wrapped snapper, and panela glazed salmon."
—Michelin New York City
How Others Rate Calle Ocho
The New York Times
* (Good)
Zagat 2008
22 Food Rating (Very Good to Excellent)
New York magazine
Critics' Pick
Time Out New York
Critics' Pick