Five years ago, David Schillace and Thomas Kelly introduced New Yorkers to a hybrid cooking style that blends Mexican cuisine with Southern American barbecue. Their vehicle was a food truck called Mexicue. Because of their success, Schillace, the c.e.o., and Kelly, the chef, opened two brick-and-mortar locations—Mexicue To Go (345 Seventh Ave.) and Mexicue Kitchen and Bar (1440 Broadway), their first full-service restaurant. In April, they opened their second full-service outpost (225 Fifth Ave.). The newest restaurant is the largest yet with a 25-foot bourbon and tequila bar, which offers more than 70 different types of bourbon, tequila and mescal. The restaurant incorporates modern and rustic elements, including reclaimed wood walls, sustainable furniture and a large communal table. Take a look.

Photos: Alex Stein