having become a familiar face in the area
through his work with previous hotspot
Bonjour Crepes and Wine. Now that Viva
Viva is taking Bonjour’s place on the street,
Morales is looking to bring a new and refreshing
vibe to the block. Plus, he’s celebrating
his heritage, which is displayed
from front to back with modern revamps of
famed artwork and icons of Mexico.
“I thought, ‘Why not bring our own culture
to the community?’” he said. “I want
to show you what we have to share.”
Morales has filled many shoes in a variety of
restaurants over the years, using each gig as
an opportunity to increase his knowledge of
the inner workings of the hospitality industry
the only way he knows how: hands-on experience.
He’s worked as a line cook in Thai and
Persian kitchens and managed restaurants
around the city. Now, it is his turn to take the
wheel with his own creation.
“All of that experience has brought me
to here,” he said. “I think day by day, you
always learn new things.”
Morales and Veron met through their
work and began the brainstorming process
40 DECEMBER 2 0 1 9
nearly 2 1/2 years ago, collaborating
to create an experience that local diners
will not soon forget.
The focal point of Viva Viva’s bar is mezcal,
thanks to Veron, who has been mentored by
some of the top mixologists in the metropolitan
area. Now, he’s using the knowledge
he’s acquired to teach Astoria some new
things about the famed Mexican liquor.
Despite being avoided by those who
fear its smoky profile, mezcal has become a
growing staple in the beverage world. Veron
is looking to further that trend by providing
an assortment of concoctions that highlight
the uniqueness of each mezcal. Much like
wine varies by region, the taste profiles of
mezcals from around Mexico differ from one
to the next. Each mezcal variety is heavily influenced
by the location, distillery and year;
one may have a hint of citrus, while another
may have more floral notes.
Veron keeps these differences in mind
while creating different cocktails. Some offerings
are inspired by American cocktails,
but Viva Viva has added a Mexican and
Latin American twist. Each has the classic
smokiness expected from mezcal, but by
leveraging each mezcal’s individual characteristics,
Veron creates well-rounded
cocktails enjoyable for both aficionados
and amateurs.
Veron is also looking to expand the
drinker’s palate through tastings and
flights, and will soon begin inviting experts
from around the area to give their audience
a deeper insight into the products
they use.
As for the food, Morales has taken a slow
and steady approach to creating the menu.
“Sometimes, you go to restaurants
where they give you a huge portion and
huge selection,” he said. “To me, their
focus is on the quantity but not the quality.”
By starting off with a small menu, he
hopes to perfect each bite before building
out a more expansive kitchen with a
larger selection.
“I want to focus on the freshness and the
flavors,” he said. “It makes me excited to
bring this food to your table, even if you’re
just enjoying a simple taco.” That freshness
has been realized across the board, par-
FOOD + DRINK