Though we understand their circumstances may have been a bit different, like Oliver and his clan of orphan boys, we’ve all fallen into a daze dreaming of “food, glorious food” at one point or another.
After all, it’s been said that food is the great equalizer, connecting us and bringing us together, either with family or friends, colleagues or companions, or any others from all walks of life, to dine often at a communal table or gathering space wherein we share stories and reveal the most authentic parts of ourselves.
In our continued effort, however, to find our way into others’ hearts (and stomachs!), sometimes it helps to venture beyond our tables and into the kitchens of others — especially in a city with such a diversified abundance of eateries as New York.
And of course, you can’t spell “theatre” without “eat.”
So, in our food-based series, we continue to poll some of the Great Bright Way’s best to “dish” (get it?) on where they love to eat, drink, and take in the vibes either pre- or post-show, while also answering why they love to sup there, sharing a favorite dish or two, and more.
Today, in honor of their recently released cast album, we take flight with The Lost Boys’ trio of terrifying vampires - Brian Flores (Marko), Sean Grandillo (Dwayne) and Dean Maupin (Paul), who collectively present a plethora of restaurants and dishes they’re dying to sink their teeth into!
First up, Brian Flores previously played the Main Stem as Musidorus in Head Over Heels, and appeared as the title role in the national tour of Pippin. He also appeared in Signature Theatre’s Oratorio for Living Things, and its initial mounting at Ars Nova, the latter for which the production won a Lucille Lortel Award for Outstanding Ensemble. TV credits include Deuce and The Marvelous Mrs. Maisel.
But where does Brian grab a bite?
(417 W. 47th Street)
With a name derived from the Arabic term for a small street-side vendor’s stand found in Middle Eastern open marketplaces known as souks, the “slow fast casual” Basta Grill has been serving up “centuries-old recipes from Morocco, Tunisia, Iraq and beyond” since it opened officially in 2025.
With a set-up similar to that offered at DIG, customers can build their own meals, mixing and matching a variety of proteins, vegetables, dips, sauces and more, to create their own sandwiches, salads, boxes or bowls, each boasting “ancient flavor profiles passed down through generations….that are reminiscent of another time and place.”
“We don’t like restaurants that make you choose between an appetizer and a main,” says Basta’s chef and self-proclaimed “brand manager” Liz Vaknin.
Having launched her establishment following a career in fine dining, she aims to make the dining experience as “approachable and deeply personal” as she can.
Claiming the idea of “enjoying a little of everything is a dying art” within the larger scope of the industry, she reinforces that, at Basta, “you can leisurely sample your way through. It’s not about rushing.”
And there’s certainly plenty to sample, from beets, carrots and babaganouj, to red cabbage pickles, potatoes, beef kofta, and zaalouk, the latter a classic Mediterranean dip made from grilled eggplant and bell peppers. “My go-to order to the chicken shawarma pita wrap,” says Flores, who found the establishment courtesy of The Lost Boys’ hairdresser Jill Sawyer; spit-roasted and seasoned with their signature spice, it offers “a good amount of protein, amazing pita… it’s the perfect pre-show meal for me…. and they definitely don’t skimp on the portions.”
“I also love their falafel. It’s got a nice kick to it,” he adds, of the side dish, served crispy and also seasoned with herbs and spices. “If I'm feeling particularly hungry, I’ll do a side order with my shawarma wrap.”
Should you prefer your meal in a more traditional format, there are three sandwiches, served standard as is. Among the customer faves at the top of that list is the nine-spice fish kofta. Ground in-house with parsley and onions, seasoned with paprika, turmeric and a special family spice blend – “passed down for generations,” Vaknin explains – simmered in a “rich and picante” tomato broth, and served in a pillowy pita bread alongside lemon cabbage slaw, “it’s the Moroccan version of meatballs in sauce,” shares the chef, who also puts the sandwich at the top of her personal list.
Be it for work, theater (as a performer or audience member), or simply being caught up in the general hustle-bustle culture of the city, “Hell’s Kitchen is often seen as a place people just pass through,” Vaknin laments. “But there’s a real community here.”
Emphasizing how Middle Eastern cultures “have always practiced a kind of hospitality so generous it fills both stomach and soul,” she reiterates, “I want [the restaurant] to be a place where residents and workers meet in the middle.”
That’s why at Basta – according to their mission statement – that’s what you’ll get: “big, bold flavors, shared warmth, and [a] deep sense of belonging that comes from a table that always has room for one more.” Pull up a chair… unlike the vamps, they won’t bite!
Basta Grill is open 7 days a week from 11am-9pm.
(134 W. 46th Street)
Boasting “amazing, authentic Mexican food prepared with quality ingredients and crafted with love and passion,” Amor Loco NYC has been transporting New Yorkers to the streets of Mexico City with its bold and vibrant flavors since 2019. Deemed by critics to “a very good alternative to the mainstream Times Square restaurants,” Flores assures, “It always hits.”
“The space is beautiful, layered with a long bar,” he continues. Bathed in pink ambient lighting, it’s fun and festive for a night out with friends. “Loco Friday" nights (the first Friday of every month) see the eatery transform into a burlesque club for a special show, while rotating DJs spin the turntables on Saturdays. Space on both floors can also be booked for private events, be they business or pleasure. Says an ad: “Pull up cute, bring your people, and let the night do its thing.”
As for eats, courtesy of Executive Chef Gustavo Mendez, who puts personal creative spins on traditional Mexican selections, “I always get the Burrito Loco with steak,” Flores affirms. (Shrimp, chicken and birria also available, for the record).
Loaded with rice, black beans, pico de gallo, guacamole, sour cream, and dusted with cotija cheese, one might think “it’d be too much and not that great before hanging upside down for two minutes,” he says, with a laugh. But prepared à la Amor Loco, with “perfectly spiced” rice and high-quality steak, “it’s the perfect meal, and perfect amount of food.”
Other customer favorites include the Love Me Some Nachos, with choice of protein and three cheese blend, pickled jalapeños, sour cream, pico de gallo, black beans, & guacamole, the Chicken Mole Enchiladas — mole poblano & queso fresco — any of their wide variety of tacos, including chile-marinated Grilled Octopus, Tuna Steak, or gluten-free Carne Asada, and “the best Guacamole in the city.”
“I’d also recommend ordering their Elote Street Corn on the side,” Flores add to his list. Char-grilled and served with chipotle mayo, piquin pepper, and the obligatory dusting of cotija cheese, it’s “a little sweet, a little spicy,” but altogether “delicious… so good.”
Drinks are also plentiful here — try the Piña Mezcalita (pineapple, cinnamon agave, lime, spicy salt) or Crazy Love cocktail (Aspen vodka, passion fruit juice, aperol, lemon and blue flower tea float) among a plethora of others. Happy hour, with $5 margaritas & $12 food menu, is offered all day Mondays, and from 4-6pm Tuesday-Friday. A sumptuous brunch menu, accompanied by bottomless cocktails and the occasional “dazzling drag performer,” is available on Sundays.
Overall, “if you’re looking for a great Mexican meal with a margarita before heading to a show,” says Flores… you know you have to have a taco or two at Amor Loco!
Amor Loco NYC is open Sunday-Tuesday from 11:30am-11pm, and Wednesday-Saturday from 11:30am-12am.
