A Coastal Culinary Evolution: Hacienda Tulum Brings Upscale Mexican Steakhouse Concept to Long Beach
The Long Beach boardwalk has long served as a quintessential slice of the American coastal experience, defined by the rhythmic crashing of the Atlantic and the salty breeze of a New York summer. However, a new culinary landmark is redefining the intersection of seaside relaxation and high-end gastronomy. Hacienda Tulum, the latest venture from restaurateurs Nicolas Geeraerts and Tommy Mitsios, has officially opened its doors at 180 Boardwalk, promising to marry the sophisticated traditions of Mexican fine dining with the seasonal bounty of Long Island.
This opening marks a significant milestone for the duo behind the successful Tulum Tacos & Tequila brand. While their previous ventures focused on modern Mexican accessibility, Hacienda Tulum represents a strategic evolution, positioning itself as a destination steakhouse that honors the depth and complexity of Mexico’s culinary heritage while firmly rooting itself in the character of its waterfront home.
The Genesis of a Culinary Concept
The path to 180 Boardwalk began long before the doors opened. Nicolas Geeraerts and Tommy Mitsios, partners in business and longtime friends, first made their mark on the Long Island dining scene by identifying a gap in the market for elevated, authentic Mexican flavors. Their initial concept, Tulum Tacos & Tequila, found success in Mineola and Baldwin, quickly becoming a local favorite for its vibrant atmosphere and commitment to quality.
However, the vision for Hacienda Tulum was born from a desire to push the boundaries of their brand. "The Long Beach community is absolutely amazing," Geeraerts remarked during the opening week. "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."
The project was conceived as a year-round destination. By utilizing a prime piece of real estate that offers panoramic ocean views and direct beach access, the team sought to create an environment that felt like a sanctuary—a "hacienda" that offered warmth during the winter months and an airy, breezy escape during the peak of summer. The design aesthetic incorporates furnishings imported directly from Mexico, grounding the space in authenticity while maintaining a contemporary, upscale flair suitable for a high-end steakhouse.
Culinary Philosophy: The Long Island-Mexican Intersection
At the heart of the Hacienda Tulum experience is a bold culinary manifesto: presenting the "flavors of Long Island through a Mexican lens." This is not a fusion restaurant in the traditional sense; rather, it is a marriage of technique and terroir.
To lead this ambitious program, Geeraerts and Mitsios tapped Culinary Director Eduardo Salgado. A graduate of the prestigious Culinary Institute of America and the former chef of Emat in Mexico’s renowned Valle de Guadalupe, Salgado brings an intimate knowledge of both the technical rigors of fine dining and the soulful, rustic traditions of Mexican cuisine.
The Menu Architecture
Salgado’s menu is designed to move guests beyond the ubiquitous "taco shop" perception of Mexican food. Instead, the kitchen utilizes a sophisticated palette of ingredients:
- The Steak Program: Sourcing premium meats—most notably from Pat LaFrieda’s Prime 850 Club—the restaurant treats high-grade beef with the reverence of a traditional steakhouse, but elevates it with Mexican flavor profiles. A standout is the sliced rib-eye taco, which incorporates an Oaxaca cheese crust, sharp pickled onions, and the deep, smoky heat of salsa macha.
- The Seafood Connection: Given the restaurant’s proximity to the Atlantic, the raw bar is a focal point. Featuring a rotating selection of East and West Coast oysters, alongside ceviches and aguachiles, the menu highlights the freshness of the local catch.
- Ancestral Techniques: The kitchen prioritizes labor-intensive, traditional preparations. A prime example is the chochoyotes—masa-based dumplings served with a complex pesto of pistachio, pumpkin seed, and cilantro. These dishes serve as a bridge, introducing diners to the nuances of heirloom corn and regional moles that are rarely seen outside of Mexico’s culinary heartlands.
Beverage Program and Atmosphere
A fine dining steakhouse is only as strong as its bar program, and Hacienda Tulum does not disappoint. The beverage team has curated an extensive collection of premium tequilas and mezcals, intended to be sipped and savored alongside the meal rather than just used as cocktail mixers.
The signature cocktail menu highlights the creative use of Mexican ingredients. The Piloncillo Passionfruit Mezcalita balances the smoky notes of artisanal mezcal with the deep, molasses-like sweetness of piloncillo, while the Prickly Pear Champagne Margarita offers a lighter, effervescent twist on a classic.
The physical space is designed to facilitate both intimate dining and large-scale celebrations. With an indoor dining room that flows seamlessly into an outdoor patio, guests can experience the ocean breeze from almost any seat. For private events and corporate functions, the restaurant features a dedicated private dining room, ensuring that the venue serves as a multi-functional anchor for the Long Beach business and social community.
A Legacy of Hospitality: The Geeraerts Journey
The success of Hacienda Tulum is underpinned by the decades of experience brought to the table by Nicolas Geeraerts. His career trajectory reads like a masterclass in hospitality management. Beginning in his family’s restaurant in Belgium, Geeraerts developed an early appreciation for the discipline and consistency required to operate a successful venue.
Upon moving to the United States, his resume expanded to include stints with some of the most influential names in the industry, including the Patina Group, Jean-Georges Vongerichten, and the Delmonico’s Restaurant Group. These experiences instilled in him a "guest-first" mentality that he has translated into the operational ethos of the Tulum brand. From the logistical complexity of managing a multi-unit operation to the intricate details of front-of-house service, Geeraerts’ background ensures that Hacienda Tulum operates with the precision of a seasoned institutional powerhouse.
Operational Implications and Future Growth
The opening of Hacienda Tulum is more than just a single restaurant launch; it is a signal of the maturation of the Tulum Tacos & Tequila brand. By creating a tiered structure—with the casual Tulum Taco Stand facing the boardwalk for beachgoers, and the upscale Hacienda Tulum for dinner service—the partners have effectively captured multiple segments of the Long Beach market.
Furthermore, the anticipation surrounding the forthcoming Cemelle—an intimate, 24-seat agave bar located within the restaurant—indicates that the brand is looking to cultivate a "nightlife" presence as well. This diversified approach mitigates the risks associated with seasonality, ensuring that the business remains a viable, year-round operation.
Logistics and Accessibility
Recognizing the parking challenges inherent in any beachfront location, the restaurant has gone to significant lengths to ensure guest convenience. The inclusion of an attached parking garage located beneath the structure, combined with private elevator access and valet services, addresses the biggest pain point for potential visitors. This level of infrastructure investment is a testament to the long-term commitment the owners have made to the Long Beach property.
Conclusion: A New Standard for Long Island Dining
As Hacienda Tulum settles into its place on the boardwalk, it serves as a reminder of what happens when vision, experience, and local passion intersect. By refusing to compromise on the quality of its sourcing—as evidenced by the partnership with Pat LaFrieda—and by daring to challenge the local palate with authentic Mexican techniques, the team has created a dining destination that feels both necessary and refreshing.
Whether you are a local resident looking for a refined steak dinner or a beachgoer seeking a sophisticated cocktail, Hacienda Tulum offers a compelling reason to visit the 180 Boardwalk. As the brand continues to expand, it remains clear that Geeraerts and Mitsios are not just building restaurants; they are crafting a legacy of hospitality that bridges the gap between the coastal shores of Long Island and the storied culinary traditions of Mexico.
For those interested in experiencing the menu, reservations are currently being managed via OpenTable, and more information regarding private events and upcoming menu additions can be found on their official website. As the restaurant begins its journey, the local community—and the broader Long Island food scene—will undoubtedly be watching to see how this "Mexican lens" continues to shape the future of waterfront dining.
