Vato
Vato presses sourdough flour tortillas in Park Slope, and ten of them cost $10 to take home.1
Why go
This is the daytime counter from the team behind Corima, the Chinatown tasting-menu room. The tortilla is what they carried over.1 The MICHELIN inspector says one bite tells you what the room is for: the precision and the pliability of those tortillas.2 Willa Moore reviewed it for The Infatuation in March 2026. She picked the simplest thing on the board: beans and cheese, wrapped in a tortilla softer still.1
Order this / avoid
- Order: the bean and cheese burrito, then a bag of the tortillas to carry out.1
- Order: the concha filled with yuzu curd, with a cafe de olla.1
- Order: the verde burrito, braised pork shoulder tossed with salsa verde and diced potatoes, if you want something meatier.2
- Avoid: the burnt ends burrito, on Moore's reasoning. The MICHELIN inspector recommends the same dish, so you can go and settle it yourself.1
What locals & experts say
- Willa Moore, The Infatuation (31 March 2026, 8.0), on the one she rejects:
The only burrito we can't get behind at Vato, not because of the saucy burnt ends, but because of the eggs, which taste a little like the dry ones you might find at a breakfast buffet.
1 - The MICHELIN inspector, recommending that same burrito: a
breakfast-style burnt ends burrito filled with tender pulled meat, scrambled eggs and cheddar cheese.
2
Good to know
- Timing: daytime only, and the burritos start at breakfast.1
- Finish with: the house cinnamon roll, under cream cheese frosting and a sprinkle of sea salt.2
Verdict
should-visit — Order at the counter. Sit in the yard if the weather holds; the room handles its own bookings. Moore's advice is to come with a friend or two and order almost all of the burritos. Buy the take-home bag even if you have eaten; the tortillas are good cold.