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Flor de Mayo Reviews

From The New York Times (2/23/05)

I tasted more than 30 rotisserie chickens for this article, and a panel of Dining section reporters and editors compared six popular birds at a blind tasting. When it comes to simple roast chicken, we found that organic and free-range birds offered a noticeable boost in flavor. They also provided the most versatile and juicy leftovers for recipes. Flor de Mayo (Peruvian) was the near-universal favorite at our tasting. A few of our favorite chickens:


Flor de Mayo is my new favorite restraunt! This is a good neighborhood spot where the food is delicious and not to mention affordable! The service is very quick and the staff is superb! I definitely recommend this place to everyone!

From Frommer'

Cuban/Chinese cuisine is a New York phenomenon that started in the late 1950s when Cubans of Chinese heritage immigrated to New York after the revolution. Most of the immigrants took up residence on the Upper West Side, and Cuban/Chinese restaurants flourished.