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The hospitality landscape of Long Island’s South Shore has reached a new milestone with the official opening of Hacienda Tulum, a sophisticated Mexican fine dining steakhouse situated prominently on the Long Beach boardwalk. Located at 180 Boardwalk, the establishment represents a significant expansion for longtime friends and business partners Nicolas Geeraerts and Tommy Mitsios, who have already established a footprint in the region with their successful Tulum Tacos & Tequila brand. This latest venture seeks to redefine the coastal dining experience by merging the rustic elegance of a Mexican hacienda with the upscale requirements of a contemporary American steakhouse, all while maintaining a steadfast commitment to local sourcing and seasonal ingredients.
A New Vision for Coastal Fine Dining
Hacienda Tulum occupies a prime piece of real estate, offering patrons panoramic ocean views and direct access to the beach. Operating as a year-round destination, the restaurant is built upon the foundational philosophy of presenting the "flavors of Long Island through a Mexican lens." This conceptual framework allows the culinary team to utilize the bounty of the Atlantic and the agricultural richness of the island’s farms, interpreting them through the complex techniques and vibrant flavor profiles inherent to Mexican gastronomy.
For Geeraerts and Mitsios, the opening of Hacienda Tulum is more than just a third location; it is the culmination of a brand evolution. Their journey began with a focus on modern, accessible Mexican cuisine in Mineola and Baldwin. However, the Long Beach project demanded a more ambitious approach. The owners recognized a gap in the local market for a high-end, sit-down experience that honored Mexican heritage without succumbing to the tropes of casual "Tex-Mex" or standard boardwalk fare. The result is a venue designed to celebrate Mexican culinary traditions while fully embracing its identity as a Long Island landmark.
Culinary Leadership and Menu Composition
Central to the success of Hacienda Tulum is the appointment of Eduardo Salgado as Culinary Director. A graduate of the prestigious Culinary Institute of America (CIA) and the chef behind the acclaimed ‘Emat’ in Mexico’s Valle de Guadalupe, Salgado brings a wealth of technical expertise and authentic cultural perspective to the kitchen. His vision for the menu explores the vast breadth of Mexican cooking, moving far beyond tacos and guacamole to include sophisticated preparations of premium steaks, whole fish, and intricate moles.
The menu is a study in the marriage of high-quality proteins and traditional Mexican craftsmanship. A cornerstone of the steak program is the partnership with Pat LaFrieda Meat Purveyors. Hacienda Tulum features selections from the exclusive Prime 850 Club, ensuring that the beef served meets the highest standards of marbling and aging. Signature dishes include the Pat LaFrieda sliced rib-eye tacos, which are elevated by an Oaxaca cheese crust, pickled onions, and a rich salsa macha.
Beyond the grill, the kitchen showcases technical finesse through items like chochoyotes—traditional masa dumplings—served with a contemporary twist of pistachio, pumpkin seed, and cilantro pesto. The raw bar serves as a bridge between the local waters and Mexican coastal traditions, offering a rotating selection of East and West Coast oysters alongside fresh ceviches and aguachiles. Each dish is designed to introduce guests to the depth of Mexican preparations, highlighting the use of various chilies, seeds, and fermentation techniques that are often overlooked in mainstream dining.
The Beverage Program and "Cemelle" Agave Bar
Complementing the robust food menu is a beverage program that prioritizes the diversity of agave-based spirits. Hacienda Tulum boasts an extensive inventory of tequila and mezcal, sourced from both large-scale distilleries and small-batch artisanal producers. The cocktail list is curated to reflect seasonal availability and regional Mexican ingredients, featuring unique concoctions such as the Piloncillo Passionfruit Mezcalita and the Prickly Pear Champagne Margarita.
In a strategic move to cater to connoisseurs of Mexican spirits, the owners have announced the forthcoming opening of "Cemelle," an intimate 24-seat agave bar located within the Hacienda Tulum complex. Cemelle is intended to serve as a sanctuary for education and appreciation, offering curated flights and rare bottles that showcase the terroir of different Mexican regions. This "restaurant-within-a-restaurant" concept adds a layer of exclusivity and depth to the overall guest experience, positioning Hacienda Tulum as a destination for both casual drinkers and serious collectors.
Architectural Design and Guest Amenities
The physical environment of Hacienda Tulum was meticulously designed to harmonize with its seaside surroundings while transporting guests to the interior of a luxury Mexican estate. The interior features furnishings imported directly from Mexico, emphasizing natural textures, warm wood tones, and artisanal craftsmanship. Large windows and outdoor seating areas maximize the connection to the Atlantic Ocean, creating an atmosphere that is simultaneously grand and relaxed.
Recognizing the logistical challenges often associated with boardwalk dining, the developers integrated significant infrastructure improvements to enhance guest convenience. The restaurant features an attached parking garage located beneath the building, providing rare private parking in a high-traffic area. Guests can utilize a private elevator that transports them directly into the dining room, or opt for valet parking services.
For those seeking a more casual interaction with the brand, the property also hosts the Tulum Taco Stand. Facing the boardwalk, this walk-up window provides high-quality, quick-service options for beachgoers, ensuring that the brand’s reach extends across multiple price points and dining styles. Additionally, the venue includes a private dining room and an expansive patio, making it a versatile hub for corporate events, weddings, and local celebrations.
Founders’ Background and Professional Trajectory
The success of Hacienda Tulum is rooted in the extensive hospitality background of Nicolas Geeraerts. His career began in Belgium at his family’s restaurant, where he learned the fundamentals of service and kitchen management. After moving to the United States, Geeraerts honed his skills within some of the world’s most renowned hospitality organizations. His resume includes tenures with the Patina Group, Jean-Georges Vongerichten, Todd English, and the Delmonico’s Restaurant Group. Most recently, he worked with JF Restaurants before focusing his energy on the expansion of the Tulum brand on Long Island.
This pedigree is evident in the operational standards of Hacienda Tulum. Geeraerts’ experience in fine dining and large-scale hospitality management provides a foundation for the restaurant’s service model, which aims to deliver Manhattan-level sophistication in a coastal setting. His partnership with Tommy Mitsios combines this high-level operational expertise with a deep understanding of the Long Island market, a synergy that has proven successful in their previous ventures.
Market Context and Economic Impact
The opening of Hacienda Tulum comes at a time when the Long Beach boardwalk is undergoing a significant culinary renaissance. In the years following the devastation of Hurricane Sandy, the area has seen a steady influx of investment, with developers and restaurateurs seeking to transform the boardwalk into a year-round culinary destination rather than a seasonal tourist strip.
Hacienda Tulum contributes to this economic revitalization by providing year-round employment opportunities and attracting a demographic of diners seeking premium experiences. The integration of high-end brands like Pat LaFrieda and the recruitment of international talent like Chef Salgado signal a shift in the perceived value of the Long Beach dining scene. Furthermore, the restaurant’s ability to operate throughout the winter months provides a critical anchor for the local economy during the off-season.
Broader Implications for Mexican Gastronomy
The emergence of Hacienda Tulum is also reflective of a broader trend in the American restaurant industry: the "premiumization" of Mexican cuisine. For decades, Mexican food in the United States was largely categorized as inexpensive street food or casual family dining. However, a new generation of chefs and restaurateurs is successfully challenging these perceptions, demonstrating that Mexican culinary techniques deserve a place alongside French and Italian traditions in the world of fine dining.
By positioning Hacienda Tulum as a "Mexican Steakhouse," Geeraerts and Mitsios are tapping into a lucrative market segment that values both the familiarity of a steakhouse and the adventurousness of global flavors. This hybrid model allows the restaurant to appeal to a wide audience while pushing the boundaries of what guests expect from a Mexican restaurant.
As Hacienda Tulum begins its first season on the boardwalk, it stands as a testament to the evolution of Long Island’s culinary identity. It is a project that respects the past—through the use of traditional Mexican moles and masa—while looking firmly toward the future of the American waterfront. With its combination of strategic location, culinary pedigree, and thoughtful design, Hacienda Tulum is poised to become a cornerstone of the Long Beach community and a premier destination for diners across the Tri-State area.
Hacienda Tulum is currently accepting reservations through OpenTable. The restaurant is located at 180 Boardwalk, Long Beach, NY, and continues to provide updates on its seasonal offerings and the opening of the Cemelle agave bar through its digital and social media channels.
