cueva de lobos mexican restaurant, inc.

1295 spofford avenue apt. 11a
bronx, new york 10474

NYS Entity Status
ACTIVE

NYS Filing Date
APRIL 15, 2014

NYS DOS ID#
4562281

County
BRONX

Jurisdiction
NEW YORK

Registered Agent
NONE

NYS Entity Type
DOMESTIC BUSINESS CORPORATION

Name History
2014 - CUEVA DE LOBOS MEXICAN RESTAURANT, INC.









Buffer

submit to reddit

Telephone
n/a

Fax
n/a

Website
n/a

Email address
n/a

LinkedIn
n/a

Facebook
n/a

Google+
n/a

Twitter
n/a

Pinterest
n/a

Instagram
n/a



  • Around the Web

  • Restaurant Review: At Atla, Mexican for Every Moment of the Day
    By PETE WELLS - Tuesday Jul 25, 2017

    From the chefs behind Cosme, a more casual cafe whose food you may want to eat every day.

    Source: NYT > Home Page
  • Sunday Routine: How Sheryll Durrant, Urban Farmer, Spends Her Sundays
    By SHIVANI VORA - Friday Sep 15, 2017

    The resident manager of the Kelly Street Garden, in South Bronx’s Longwood neighborhood, sleeps in and spends time with her husband and teenage son.

    Source: NYT > Home Page
  • José Luis Cuevas, dark master of Mexican art, dies
    By William Grimes - Saturday Jul 8, 2017

    José Luis Cuevas, whose rebellious personality and dark delineation of human suffering made him one of the most celebrated Mexican artists of the 1950s and ’60s, died Monday in Mexico City.President Enrique Peña Nieto announced his death, posting on Twitter that Mr. Cuevas “will always be remembered as a synonym of universality, freedom, creation.”Working almost exclusively in ink drawings, Mr. Cuevas depicted the wretched of the earth — the infirm, the deformed, the mad — in an unblinking expressionist manner that reflected the influence of artists like Goya, Breughel and Grosz as well as the forms of pre-Columbian art.Countering the warm humanism and leftist politics of the muralists, Mr. Cuevas offered an existentialist’s view of the human condition, with hopelessness a given.Surely there is not a more refined craftsman at work today than Ms. Cuevas, no artist who draws a line with more delicate calculation, who more firmly rejects the impulsive stab or the quick, suggestive squiggle,” the New York Times art critic John Canaday wrote in 1965, adding, “No artist, not even Hieronymus Bosch, has managed to make horror more elegant.Before his illness, he had spent one term studying at the National School of Painting and Sculpture, but he was otherwise self-taught.Shows followed in New York and Paris, where Pablo Picasso bought two of Mr. Cuevas’ drawings, as well as invitations to art festivals around the world, including the 1959 Biennale in São Paulo, where a special room was set aside for his drawings.In the mid-1960s, Cuevas spent two years at the Tamarind Lithography Workshop, where he produced a series of prints on a favorite subject, the Marquis de Sade.Despite the accolades heaped upon him, including a retrospective in 2009 at the Museum of the Palace of Fine Arts in Mexico City, Cuevas never quite shed his image as the bad boy of Mexican art.In 2001, to greet visitors entering the coastal city of Colima, he created “Obscene Figure,” a quasi-human beast in a kneeling position, but with one of its four legs lifted, like a dog by a fire hydrant.

    Source: SFGATE.com: Entertainment News
  • The Mayor and the Restaurateur: How de Blasio Sought Help for an Early Donor
    By WILLIAM NEUMAN and WILLIAM K. RASHBAUM - Monday Jul 24, 2017

    Federal investigators, while declining to prosecute, still questioned City Hall’s conduct. Was the administration doing favors for contributors?

    Source: NYT > Home Page
  • Tom Colicchio Changes His Restaurant’s Racially Tinged Name
    By KIM SEVERSON - Wednesday Aug 23, 2017

    The chef is renaming Fowler & Wells, after learning about the name’s connection with the debunked theories of phrenology.

    Source: NYT > Home Page
  • Restaurant Review: The Pool Strives to Deal With Its Famous Dining Room
    By PETE WELLS - Tuesday Oct 17, 2017

    Changes to the landmark interior of the former Four Seasons create challenges for the new restaurant from Major Food Group.

    Source: NYT > Home Page