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Partners from Westchester’s popular Cinco will open a brand new restaurant next month in the former Tompkins Square Bar and Grill called The Manchester. The place takes a completely different path than the group’s seven-year-old Oaxacan restaurant by featuring American classics and fresh cocktails. The new business is also story of a successful immigration, food, tequila, and mezcal.
The Manchester’s seasoned team includes veterans from Bar Chloe, The Yard, and the now-closed bar Copa d’ Oro with Blake Landis, John Weir, Ben Molina, and Hernan Fernando. The group met 14-years ago when Fernando arrived in the U.S. from Oaxaca as a teenager. The group used an electronic translator to understand Fernando’s story of crossing the border. According to Landis, “His selflessness inspired us so much that we decided to become a part of his journey to reunite his family,” says Landis. “Today, we are all quasi-bilingual, we own Cinco, we co-founded a tequila called Angelisco, we built his family a house in Oaxaca, and we planted 60,000 agave (plants) with his family in Oaxaca to make our own sustainable mezcal.”
The Manchester’s partners opened Cinco in 2013. The Manchester will crank out American dishes from personal chef, Drew Jackson. Expect a dry-aged Delmonico steak, meatballs and polenta, bread from Lodge Bread Company, and the six dollar burger, a classic roadside burger with a thin patty.
Molina’s LA bar experience goes way back at The Yard and 77 Lounge. Molina created Cinco’s cocktail menu, and hired bartenders to utilize made-from-scratch syrups and kitchen techniques to make drinks like one with blanco tequila, fresh celery water, and a Mediterranean tonic.
Hours will be from 5 p.m. until 2 a.m. daily.
The Manchester. 8522 Lincoln Blvd, Westchester, CA
