Vato, the all-day tortillería, bakery, and neighborhood restaurant, from the team behind the Michelin-starred Corima, opens on November 20th in Park Slope [226 7th Avenue]. Vato is a concept created by four lifelong friends – Chef Fidel Caballero, Sofía Ostos, Paco, and Erica Alonso – and is a space shaped by shared heritage, collective creativity, and deep friendship. A Chicano slang term meaning “homie,” Vato, reflects the sense of closeness and community at the heart of the project. By day, Vato serves sourdough flour tortillas by the dozen, Chihuahuan-style burritos and pastries by Corima’s pastry chef, Erick Rocha, and Oaxacan coffee. At night, it becomes a full-service restaurant and wine bar, where Caballero blends Basque technique with Northern Mexican flavors, paired with a natural wine list by Corima’s Mariano Garay. Set in a bright, wood-and-concrete space with an open kitchen, the 30-seat space includes bar seating, a dining room, and a backyard patio. The walls are adorned with custom photography by Paco Alonso.
Vato is a concept co-created by partners Fidel Caballero, Sofía Ostos, Paco Alonso, and Erica Alonso, longtime friends from the sister cities of Ciudad Juárez and El Paso, whose shared heritage shaped the vision for the restaurant. Caballero draws culinary inspiration from his upbringing on the border and from his time cooking in Spain at Martín Berasategui, while the group collectively leads the creative direction and design. Sofia and Erica will co-lead operations and creative direction, while Paco will oversee day-to-day front-of-house. The pastry program will be led by Erick Rocha, the pastry chef at Corima, who trained in pastry at Blackbird in Chicago, and Mariano Garay, Corima’s wine director, will lead Vato’s robust natural wine program.
Vato’s daytime menu is centered around Chihuahuan-style burritos including options like Burnt Ends Egg & Cheese with hickory–mesquite smoked brisket, soft-scrambled eggs, and cheddar; Pollo en Mole with free-range chicken braised in mole negro; Verde with braised pork shoulder in salsa verde and potatoes; Chile Relleno with fried poblano stuffed with asadero cheese and refried beans, to name a few. All burritos will be served on housemade fresh flour tortillas, which will also be sold in packs of 10. Other day-time menu items include toasted sandwiches on freshly baked bolillo – traditional Mexican bread rolls, as well as Mexican-influenced pastries from pastry chef Erick Rocha, including Hazelnut Praline Chocolate Chip Cookies, Churros, and Conchas filled with seasonal flavors.
The dinner menu at Vato is inspired by Fidel’s time in the Basque Country and his evolving approach to modern Mexican gastronomy. Opening menu highlights include a Tuna Crudo with bluefin tuna, Gordal olives, new onions, chopped piparras, and parsley; Avocado & Yuzu with smashed avocado, yuzu koshō, yuzu juice & oil, pickled shallots, cucumbers, green tomatoes, fried beef tripe, and tostadas; Charales a la Gabardina with beer-battered smelts, smoked salt, and fried-egg mayo; Cockles al Sidra, cider-steamed cockles, herb butter, and toast; and Tortilla de Bacalao, Spanish-style cod & potato omelette with cod machaca and pil-pil sauce. Other dishes from the nighttime menu include Mollete de Txangurro, Donostiarra-style crab, butter beans, and toasted birote – a sourdough-esque Mexican bread; and Chistorra Talo with griddled Basque sausage served with warm corn-flour talo.
Vato’s beverage program will feature a curated selection of vermouths and amaros from Spain and Mexico, which can be enjoyed on their own or incorporated into thoughtful drinks created by Edward Hardebeck (Corima’s Bar Director), made with Fino Sherry, vermouth, and Vin Jaune. The wine program, led by Mariano Garay, will spotlight character-driven bottles from Mexico, Spain, and beyond, with a focus on natural expressions, including Cava, Albariño, and Garnacha, alongside selections like Riesling and Champagne. Non-alcoholic offerings will include drinks like Oatchata, and the Ghiribaldi, a vibrant citrus-forward take on the classic
The 30-seat dining room is minimalist in its design, rooted in the team’s Northern Mexican heritage. The design reflects the partners’ shared borderland roots: minimal and modern, yet deeply personal. Every detail prioritizes intimacy over spectacle, creating a space that feels warm, lived-in, and like a neighborhood restaurant from day one. Cement-toned walls and natural wood finishes provide a clean yet textured palette, anchored by an open kitchen at the center of the dining room, lined with 5 bar seats. A soft wood-paneled hallway creates a tunnel-like entrance, leading guests from the street into the main space, while large windowed doors flood the interior with natural light and offer a clear view of the front bar. Guests can also enjoy a spacious backyard patio with seating for 25, during both day and evening services. Walls are lined with street photography by partner and photographer Paco Alonso, captured in Ciudad Juárez and El Paso, adding layers of hometown storytelling and visual intimacy.
Vato is open from Thursday to Monday from 7:00 AM – 3:00 PM. The restaurant will be open for dinner as well, beginning mid-December from 5:00 PM – 10:00 PM. Vato does not take reservations and is walk-in only. For more information, please visit @vato.nyc on Instagram.
