ave you ever wondered what freestyle hopscotch looks like?

The owners of Rayuela (hopscotch in Spanish) are introducing NYC diners to Estilo Libre Latino - a type of freestyle Latin cuisine that doesn’t adhere to the traditional Latin American and Spanish cuisine. Though most dishes fall in the tapas template, you will be surprised with such inventive ceviche dishes, concocted by chef Máximo Tejada, as the Tiradito de Scallop - Bay scallops marinated in cava kiwi citrus sauce and served with radish and crispy serrano ham – and the Tuna in Watermelon that serves tuna and calamari marinated in a watermelon, lemon-grass citrus sauce.

One of the most interesting feature of the restaurant is the space that has a full grown olive tree that spans two floors of Rayuela and fits nicely into the stylish design.
-E.J.