From the team behind Celestine and Grand Army, Managing Partners Julian Brizzi (pictured left) and Lauren Broder (pictured right), Titán is a dynamic, regionally- inspired concept drawing from Chef Alan Delgado’s upbringing along the U.S.-Mexico border that explores the depth and diversity of the country’s cuisine. Opening June 17, at 5 Front Street in Dumbo, Brooklyn, inside a historic landmark built in 1824, Titán is designed to be both a neighborhood restaurant and a destination for New Yorkers and visitors alike, with a back patio offering direct views of the Brooklyn Bridge.

Honoring Mexican Cuisine

Titán is a Mexican restaurant and bar in Brooklyn’s Dumbo neighborhood, offering the authentic ingredients, bold flavors, and techniques of Northern Mexico. Led by Chef and Partner Alan Delgado (Los Burritos Juárez, recognized by the Michelin Guide; Oxomoco), the menu draws from his upbringing in the region and is informed by time spent exploring its culinary traditions ahead of opening. It highlights both Northern Mexican cuisine and the broader diversity of Mexico’s culinary landscape. The bar program, led by Beverage Director and Partner Ivy Mix (Whoopsie Daisy, Speed Rack, and a 2026 James Beard Award nominee for Outstanding Professional in Cocktail Service), takes an ingredient-driven approach, with each cocktail centered around a single element such as an herb, fruit, or spice native to Mexico, and designed to showcase its character through the vast array of Mexican spirits. The concise menu is designed to complement the food, reinforcing a cohesive and intentional dining experience.

Food

Titán’s debut menu showcases a dynamic selection of dishes rooted in the flavors and techniques of Northern Mexico. Shaped by Chef Alan Delgado’s ongoing exploration of Mexico’s culinary traditions, the menu reflects both a personal point of view and a broader interpretation of the country’s diverse foodways.

The experience begins with shareable botanas including Guacamole, Ostiones with bone marrow butter and morita oil, and seafood-driven dishes such as a seasonal fish served with a trio of aguachiles, alongside Pulpo Frito with ayocote beans, avocado, mandarin vinaigrette, and chile pequín.

The taco selection centers both flour and corn tortillas with fillings including Asada with grilled skirt steak and chihuahua cheese, Pescado with cod in masa tempura and slaw, and the Doradito, a potato taco with, papa, and salsa cruda. Additional highlights include the Volcán with chicharrón, pinto beans, salsa verde, and queso tatemado, alongside a House Salad with bitter greens, anchovy, and menonita cheese.

Larger-format entrées include a Braised Chile Colorado Pork Chop with guajillo-braised pork and pickled red onions, Eggplant Milanesa with mole and chile güero escabeche, Grilled Half Chicken with charred poblano peppers, Butterflied Porgy with nopales en chipotle and masa dumplings, and a New York Strip with salsa de chiles secos and papa asada, with cabrito barbacoa planned for a later addition. Desserts include Tres Leches, Pan de Nuez, and Sopapillas.

Beverage

Titán features a carefully curated beverage program led by Beverage Director and Partner Ivy Mix, defined by a thoughtful, ingredient-driven approach in which each cocktail is created spotlighting a singular element, an herb, fruit, or spice native to Mexico, and designed to highlight its character through a range of regional spirits. The program is centered on tequila and other Mexican distillates, with a particular emphasis on Northern Mexican spirits such as bacanora, sotol, rums, and eau de vies, expanding the lens beyond more familiar categories. Offerings include a draft Margarita (blanco tequila, Cointreau, lime), alongside a rotating selection of Micheladas built with house-made seasonal sangritas. Rather than leaning on traditional variations, these sangrita expressions highlight unexpected flavor combinations such as cantaloupe, carrot, and habanero; mango, orange, golden beet, and ancho chile; and tomatillo, peach, basil, and serrano.

Standout cocktails include the Diablo en Patines (Mezcal doba yej, Aperol, grilled yellow bell & habanero peppers, mango, lime) and the Pick Your Tune (Prickly pear eau de vie, mezcal salmiana, Campari, blanc vermouth), alongside a range of regionally-inspired cocktails incorporating ingredients such as Oaxacan rum, which is included in the No Seas Mamey (Oaxacan rum, mamey, coconut, lemon, vanilla (Frozen). With a focus on lesser-known and indigenous flavors, the program offers a nuanced and exploratory take on contemporary cocktails.

The broader beverage program includes a wine list from Europe and the Americas as well as a selection of Mexican beers and a robust lineup of non-alcoholic options.

Design

Titán takes its name from the street in Mexico’s Ciudad Juárez where Alan Delgado’s family grew up and is a personal point of origin that serves as a guiding influence for the restaurant. In that spirit, the space, designed by Lauren Broder of Celestine, is conceived as a reflection of a home grounded and deeply connected to its surroundings and memory. The historic character of 5 Front Street, which has stood in Dumbo for more than two centuries, informs the design throughout, creating a thoughtful dialogue between the building’s original architecture and Titán’s warm, contemporary interpretation of Northern Mexican sensibility. The space carries subtle traces of its past, including its Prohibition-era use as an illegal saloon. Designed as a warm, transportive space tucked beneath the Brooklyn Bridge, Titán draws inspiration from the raw beauty of regional materials and architectural forms found in the landscape of northern Mexico. The design is rooted in an elemental palette—limewashed walls, terracotta finishes, handcrafted tile, rich wood tones, and abundant greenery come together to create a space that feels grounded and cohesive. Wooden beams and flooring add warmth and texture throughout, reinforcing a sense of timelessness and connection to place.

Architectural moments anchor the space, most notably a sweeping arched bar that serves as a focal point, alongside a series of sculptural arches woven through the hallway and interior. Wood shelving layered with plants and textures further blurs the line between built environment and landscape, evoking a feeling of being immersed in the surrounding environment.

The restaurant extends this aesthetic outdoors through a patio tucked beneath the Brooklyn Bridge, offering up-close views of the landmark and creating a one-of-a-kind setting within Dumbo. Envisioned as an extension of the dining room, the outdoor space allows Titán to embrace an indoor-outdoor sensibility during the warmer months, with both spaces working in harmony to create an atmosphere that feels open and lush.

Service will be available for dinner Wednesday through Sunday and weekend brunch on Saturday and Sunday, with plans to expand to additional days.

Image courtesy of Titán