LONG BEACH, NY – The culinary landscape of Long Island’s South Shore has reached a new pinnacle with the official opening of Hacienda Tulum. Situated at the iconic 180 Boardwalk, this ambitious fine-dining destination represents a sophisticated evolution for restaurateurs Nicolas Geeraerts and Tommy Mitsios. By merging the rugged luxury of a premier steakhouse with the intricate, soul-stirring traditions of Mexican gastronomy, Hacienda Tulum aims to redefine waterfront dining through what the founders call a "Mexican lens."
The establishment is not merely a restaurant but a multi-sensory experience that bridges the gap between the sun-drenched shores of the Yucatán Peninsula and the seasonal bounty of Long Island. With sweeping ocean views, direct beach access, and a culinary program led by an internationally acclaimed chef, the venue is poised to become a year-round anchor for the Long Beach community.
Main Facts: A New Paradigm for the Long Beach Boardwalk
Hacienda Tulum occupies a prime piece of real estate at 180 Boardwalk, a location that demands both high-volume efficiency and high-end execution. The restaurant is the flagship project of Geeraerts and Mitsios, the duo behind the successful Tulum Tacos & Tequila brand. However, while their previous ventures focused on modern, accessible Mexican fare in Mineola and Baldwin, Hacienda Tulum is a distinct pivot toward the ultra-premium sector.
The core philosophy of the restaurant—"the flavors of Long Island through a Mexican lens"—manifests in a menu that prioritizes local sourcing. By utilizing seasonal produce from Long Island farms and seafood harvested from Atlantic waters, and pairing them with traditional Mexican techniques like nixtamalization and slow-simmered moles, the kitchen creates a dialogue between two distinct coastal cultures.
The facility itself is designed for versatility. It features expansive indoor and outdoor dining areas, a high-end raw bar, and a dedicated private dining room for corporate events and celebrations. In a city where parking is often a deterrent for diners, the restaurant offers a rare amenity: an attached underground parking garage with private elevator access directly into the dining room, alongside professional valet services.
Chronology: From Casual Tacos to Fine Dining Flagship
The journey to Hacienda Tulum began years ago with the professional partnership of Nicolas Geeraerts and Tommy Mitsios. Geeraerts, a hospitality veteran whose career began in his family’s restaurant in Belgium, brought a European sensibility to the New York dining scene. His resume includes stints with some of the world’s most prestigious culinary groups, including the Patina Group, Jean-Georges Vongerichten, Todd English, and the Delmonico’s Restaurant Group.
This deep-rooted experience in high-stakes, high-volume fine dining provided the foundation for the Tulum brand. The first iteration, Tulum Tacos & Tequila, was born from a desire to bring authentic, modern Mexican flavors to the Long Island suburbs. The concept resonated quickly, leading to successful locations in Mineola and Baldwin.
However, the owners always envisioned a "Grand Hacienda"—a space that could showcase the full depth of Mexican culinary artistry beyond the taco. The opportunity arose when the 180 Boardwalk location became available. Throughout the planning and construction phases, the team focused on elevating the brand. The transition from a casual "Tacos & Tequila" model to a "Mexican Steakhouse" required a total reimagining of the kitchen staff, the supply chain, and the interior design.
The opening of Hacienda Tulum in late 2024 marks the third and most ambitious chapter of this expansion, transforming the brand from a local favorite into a regional destination.
Supporting Data: Culinary Architecture and Operational Excellence
At the heart of Hacienda Tulum’s success is its culinary leadership. Culinary Director Eduardo Salgado, a graduate of the prestigious Culinary Institute of America (CIA) and the executive chef of ‘Emat’ in Mexico’s famed Valle de Guadalupe, brings a rigorous technical approach to the kitchen. Salgado’s menu is a masterclass in balance, contrasting the richness of dry-aged meats with the acidity of fresh citrus and the heat of artisanal chilies.
The Steakhouse Element
A defining feature of the menu is the partnership with Pat LaFrieda, the "King of Meats." Hacienda Tulum sources selections from the exclusive Prime 850 Club, ensuring that every cut of beef meets the highest standards of marbling and aging.
- Signature Dish: The Pat LaFrieda sliced rib-eye tacos. This dish serves as a bridge between the two concepts, featuring a decadent Oaxaca cheese crust, pickled onions, and a complex salsa macha (a rich, oil-based salsa made with dried chilies and nuts).
Seafood and Traditional Staples
The raw bar serves as a focal point, offering a rotating selection of East and West Coast oysters, alongside sophisticated aguachiles and ceviches.
- Chochoyotes: One of the most traditional items on the menu, these masa-based dumplings are served with a contemporary twist—a pesto made of pistachio, pumpkin seed (pepita), and cilantro, demonstrating the kitchen’s ability to modernize ancient staples.
The Beverage Program
The bar program is designed to be as complex as the kitchen’s output. Beyond the standard margarita, the beverage team has curated an extensive library of small-batch tequilas and mezcals.
- Innovations: The Piloncillo Passionfruit Mezcalita utilizes unrefined Mexican cane sugar (piloncillo) to add earthy depth, while the Prickly Pear Champagne Margarita offers a high-low fusion perfect for boardwalk celebrations.
- Cemelle: Coming soon to the interior of the restaurant is "Cemelle," an intimate, 24-seat agave bar. This "store-within-a-store" concept will offer curated tastings and rare spirits, catering to the growing demographic of agave connoisseurs.
Official Responses: A Vision for the Long Beach Community
For Nicolas Geeraerts, the opening is a moment of both professional pride and personal connection to the area.
"The Long Beach community is absolutely amazing," Geeraerts stated during the opening festivities. "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. We wanted to create something that felt like it belonged here—something that respected the history of the boardwalk while bringing a new, sophisticated energy to the neighborhood."
Tommy Mitsios echoed these sentiments, emphasizing the importance of the "Mexican lens" concept. "We didn’t want to just open another steakhouse or another Mexican spot. We wanted to marry the two in a way that felt organic. By using Pat LaFrieda meats and Long Island produce, we are honoring our home, while Eduardo [Salgado] ensures we stay true to the incredible culinary traditions of Mexico."
Management also highlighted the restaurant’s commitment to year-round operations. While many boardwalk establishments thrive only in the summer months, Hacienda Tulum was designed with a warm, "Hacienda" interior featuring imported Mexican furnishings to provide a cozy, upscale environment during the New York winters.
Implications: The Evolution of the Long Island Dining Scene
The arrival of Hacienda Tulum carries significant implications for the local economy and the broader New York dining landscape.
1. Economic Revitalization of the Boardwalk
Long Beach has seen a steady transformation over the last decade, evolving from a seasonal retreat into a year-round residential hub. High-end investments like Hacienda Tulum signal confidence in the local economy. The restaurant’s multi-pronged approach—offering a casual "Tulum Taco Stand" for beachgoers and a fine-dining room for evening patrons—ensures a steady stream of revenue and employment opportunities regardless of the season.
2. The "Premiumization" of Mexican Cuisine
For decades, Mexican food in the United States was often relegated to casual "Tex-Mex" categories. Hacienda Tulum follows a growing national trend of "Alta-Mex" or high-end Mexican dining (joining the ranks of Manhattan’s Cosme or Pujol in Mexico City). By positioning Mexican cuisine alongside premium steaks and fine wines, Geeraerts and Mitsios are helping to elevate the cultural and culinary status of the cuisine on Long Island.
3. Competition and Culinary Standards
The inclusion of a CIA-trained chef and a partnership with Pat LaFrieda raises the bar for other restaurateurs in the Nassau County area. As diners become more discerning, the "experiential" aspect of Hacienda Tulum—the private elevator, the ocean-view patio, and the specialized agave bar—sets a new standard for what a "night out" should entail.
4. Sustainability and Local Sourcing
By emphasizing "Long Island ingredients," the restaurant supports local agriculture and fisheries. This reduces the carbon footprint associated with long-distance shipping and ensures that the menu remains dynamic, changing with the seasons of the North Atlantic.
In conclusion, Hacienda Tulum is more than just a new restaurant; it is a sophisticated cultural bridge. By combining the precision of a New York steakhouse with the vibrant, ancient heart of Mexican cooking, Nicolas Geeraerts and Tommy Mitsios have created a destination that is both globally inspired and locally rooted. As the salt air of the Atlantic mingles with the aroma of grilled rib-eye and artisanal mezcal, Hacienda Tulum stands as a testament to the enduring appeal of the Long Beach boardwalk.
Hacienda Tulum is located at 180 Boardwalk, Long Beach, NY. Reservations are recommended and can be made via OpenTable. For further updates on the opening of the Cemelle agave bar and seasonal menu changes, follow @hacienda.tulum on Instagram.
