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The culinary landscape of Long Island’s South Shore has reached a new milestone with the official opening of Hacienda Tulum, a premier Mexican fine dining steakhouse situated prominently on the Long Beach boardwalk. Located at 180 Boardwalk, this ambitious venture is the latest project from seasoned restaurateurs Nicolas Geeraerts and Tommy Mitsios, the duo behind the successful Tulum Tacos & Tequila brand. The establishment introduces a sophisticated "Mexican lens" to the traditional steakhouse format, blending premium cuts of meat and locally sourced seafood with the complex, vibrant traditions of Mexican gastronomy.
Occupying a prime oceanfront position, Hacienda Tulum is designed as a year-round destination, aiming to provide a high-end dining experience that transcends the seasonal fluctuations typical of coastal communities. By integrating the character of the waterfront setting with the depth of Mexican culinary heritage, the restaurant seeks to redefine the luxury dining experience in Long Beach.
A New Vision for Mexican Fine Dining
The opening of Hacienda Tulum marks a significant evolution for Geeraerts and Mitsios. Their journey began with Tulum Tacos & Tequila, which focused on modern Mexican street food and a robust tequila program. However, the founders envisioned a more elevated concept that would celebrate the nuances of Mexican cuisine while honoring the local ingredients of Long Island.
"The Long Beach community is absolutely amazing," Geeraerts stated during the opening proceedings. "It’s a whole different level than anywhere else. I get goosebumps just thinking about it. For us to be a part of it, I’m super excited." This sentiment reflects a broader trend in the hospitality industry where experienced operators are moving away from the saturated markets of Manhattan and Brooklyn to establish flagship "destination" restaurants in affluent suburban enclaves like Long Beach.
The culinary direction is helmed by Eduardo Salgado, an esteemed chef and graduate of the Culinary Institute of America (CIA). Salgado is well-known in international circles as the chef of ‘Emat’ in Mexico’s Valle de Guadalupe—a region often referred to as the "Napa Valley of Mexico." His expertise in Valle de Guadalupe’s "Baja Med" style, which emphasizes fresh, local ingredients and innovative techniques, is a cornerstone of the Hacienda Tulum menu.
The Intersection of Land and Sea: The Culinary Program
Hacienda Tulum’s menu is a calculated departure from standard Tex-Mex or casual Mexican fare. Instead, it focuses on the intersection of a high-end steakhouse and a traditional Mexican cocina. A centerpiece of the kitchen’s operations is its partnership with Pat LaFrieda Meat Purveyors, specifically drawing from the "Prime 850 Club." This ensures that the steakhouse component of the menu features some of the highest-quality beef available in the United States.
Signature meat offerings include the Pat LaFrieda sliced rib-eye tacos, which are elevated with an Oaxaca cheese crust, pickled onions, and a rich salsa macha. This dish exemplifies the restaurant’s philosophy: taking a world-class cut of meat and applying traditional Mexican preparation methods to create something unique.
The seafood program is equally robust, leveraging Long Beach’s proximity to the Atlantic. The raw bar serves a rotation of East and West Coast oysters, ceviches, and aguachiles. One of the more complex dishes on the menu is the chochoyotes—masa-based dumplings—served with a sophisticated pesto made from pistachio, pumpkin seeds, and cilantro. This focus on masa and moles demonstrates Salgado’s commitment to exploring the "depth and creativity" of Mexican cuisine, moving beyond the ubiquitous taco to highlight the indigenous staples of Mexico.
Chronology of the Tulum Brand Expansion
The opening of Hacienda Tulum is the culmination of a strategic expansion plan that began several years ago.
- Phase One: The Inception. Geeraerts and Mitsios launched the original Tulum Tacos & Tequila in Mineola, New York. The concept was built on high-quality ingredients and a modern aesthetic, quickly gaining a following among Long Island residents.
- Phase Two: Scaling the Concept. Following the success in Mineola, the duo expanded to Baldwin, refining their operational model and building a brand identity synonymous with upscale Mexican dining.
- Phase Three: The Flagship. The move to Long Beach represents the most significant investment to date. The 180 Boardwalk location is not merely another branch but a flagship "Hacienda" concept that introduces fine dining and a steakhouse focus.
- Phase Four: Integrated Concepts. The Long Beach site also hosts the Tulum Taco Stand for casual boardwalk traffic and will soon debut "Cemelle," an intimate 24-seat agave bar located within the main restaurant.
Architectural Design and the Guest Experience
The physical space of Hacienda Tulum was designed to bridge the gap between a rustic Mexican estate and a modern coastal retreat. The interior features furnishings imported directly from Mexico, ensuring an authentic aesthetic that avoids the clichés of themed dining. The layout maximizes the ocean views, with both indoor and outdoor seating areas that allow the atmosphere to shift with the seasons.
Logistics and accessibility were also prioritized to cater to a high-end clientele. The restaurant features an attached parking garage located directly beneath the building. Guests can utilize a private elevator that transports them directly into the restaurant, a feature often reserved for exclusive Manhattan clubs. Valet parking is also available, addressing one of the primary pain points of the Long Beach boardwalk area.
For private events, the restaurant offers a dedicated dining room and patio. This positioning makes Hacienda Tulum a candidate for corporate retreats, wedding-related events, and high-level social gatherings, further cementing its role as a versatile anchor for the local economy.
Analysis of the Beverage Program and Market Trends
The beverage program at Hacienda Tulum reflects the surging global demand for premium agave spirits. According to recent market data, tequila and mezcal have become the fastest-growing spirits categories in the United States, frequently outpacing American whiskey and vodka in the luxury segment.
Hacienda Tulum leans into this trend with an extensive curated selection of tequilas and mezcals. The cocktail menu, designed to complement the smoky and savory notes of the steakhouse fare, includes innovative pairings such as the Piloncillo Passionfruit Mezcalita and the Prickly Pear Champagne Margarita. The forthcoming Cemelle agave bar is expected to offer rare labels and tasting flights, catering to the growing demographic of spirit connoisseurs.
Economic Implications for Long Beach
The arrival of Hacienda Tulum is seen by local business analysts as a positive indicator for the Long Beach economy. Traditionally, boardwalk businesses have struggled with the "off-season" lull. By establishing a high-end, year-round steakhouse, Geeraerts and Mitsios are betting on the permanent residency of the South Shore, which has seen an influx of affluent professionals over the last four years.
Furthermore, the restaurant’s multi-tiered approach—offering a casual taco stand for beachgoers and a fine-dining steakhouse for evening guests—maximizes the utility of the real estate. It creates a "gastronomic hub" that serves different market segments simultaneously.
Background of the Founders
The success of Hacienda Tulum is underpinned by the extensive experience of Nicolas Geeraerts. Having started his career in his family’s restaurant in Belgium, Geeraerts moved to the United States and worked with some of the most prestigious names in the industry. His resume includes stints with the Patina Group, Jean-Georges Vongerichten, Todd English, and the Delmonico’s Restaurant Group.
This background in world-class hospitality groups provided the operational framework necessary to manage a complex, multi-concept venue like Hacienda Tulum. Partnering with Tommy Mitsios, the duo has combined high-level culinary standards with a deep understanding of the Long Island market.
Looking Ahead
As Hacienda Tulum begins its first season on the boardwalk, the focus remains on consistency and community integration. Reservations are currently being managed through OpenTable, and the restaurant has already seen significant interest from local food critics and residents alike.
The opening of Cemelle in the coming months will complete the vision for 180 Boardwalk, providing a sanctuary for agave enthusiasts and adding another layer of sophistication to the Long Beach nightlife scene. With a blend of world-class meats, authentic Mexican techniques, and an unparalleled waterfront location, Hacienda Tulum is positioned to become a cornerstone of the New York metropolitan area’s dining scene.
For those looking to visit, Hacienda Tulum is located at 180 Boardwalk, Long Beach, NY. Updates regarding seasonal menus and the opening of the Cemelle bar can be found on their official website and social media platforms.
