After opening its doors in late 2012, Mexican-American restaurant Cinco de Mayo has closed its doors, and the building is up for lease.
A large yellow Richmond Realty sign is covering the shuttered restaurant’s green sign in the front of the building that previously housed the Village Crossroads, located at the intersection of Route 25 and Edwards Avenue.
The back room is completely empty besides three tables, a few chairs stacked against the wall and a handful of drinks left in an open refrigerator.
Ike Israel with Richmond Realty said the business closed its doors on Dec. 31, and the agency got the keys to the building on Tuesday. They are seeking $17.50 per square foot triple net to lease the 4,800 square foot building, meaning the lessee would be responsible for paying taxes, maintenance and insurance.
The restaurant, which opened in Nov. 2012, was the site of a stabbing on April 13, 2014 after a fight between 75 to 100 people broke out around 3:30 a.m. during a “90’s style Old-School Hip-Hop R&B party.”
It was also given a ‘very good’ rating by New York Times food critic Joanne Starkey in 2013.
Attempts to reach Refugio Iglesias, owner of Cinco de Mayo, at his second restaurant, Taquiera Mi Pueblito in Hampton Bays, weren’t successful.
The idea for Cinco de Mayo began last December, when Maribel Martinez and her uncle were driving past a vacant building on Middle Country Road in Calverton.
“He looked at this place and said ‘Oh I think it’s for rent,” Ms. Martinez recalled. “So I said ‘Let’s go look at it.'”
Nine months later, Ms. Martinez and her uncle, Refugio Iglesias, have opened their first restaurant, a Mexican-American eatery at the intersection of Route 25 and Edwards Avenue. The building used to house the Village Crossroads restaurant.
The new restaurant opened the day before Thanksgiving and business so far has been good, Ms. Martinez said Monday.
“It’s been busier than we thought it would be,” she said.
The restaurant serves Mexican-American cuisine, including burritos and frittatas with tomato and shallot. The taco menu ranges from chicken and beef to more exotic offerings such as pork ear and beef tongue.
The menu also includes fresh juices like papaya, orange, peach, pineapple and watermelon. Mr. Iglesias’s wife, Gabriella Martinez, also serves as a chef.
Cinco de Mayo offers breakfast, lunch and dinner and is open seven days a week from 8 a.m. to 11 p.m.
Read more in the Nov. 29 News-Review newspaper.