ForbesBertie

Mention most New Yorkers’ breakfast favorites and what comes to mind is a bagel, salmon, and bagel with two fried eggs, homemade fries, and toast. But Roberto Levinson, a former hospital administrator in Monterrey, Mexico and transplanted to New York, is bringing an authentic Mexican breakfast to Manhattan’s Midtown East with his new cafe, Animo!

It opened on October 10, 2024. The restaurant seats 28 people inside and 13 outside and offers several third-party delivery people.

Animo!’s menu consists of Mexican specialties: 1) chilaquiles or tortilla chips dipped in cheese and salsa served with eggs or shredded chicken, 2) molletes made from bolillo tortillas topped with refried beans, melted cheese and pico de gallo, and 3) barbacoa and egg tacos or beef with scrambled eggs.

When asked what would attract New Yorkers to a breakfast menu they’re often unfamiliar with, Levinson is quick to dismiss the question. He says many New Yorkers have vacationed in places like Mexico City and Oaxaca and are familiar with the basic elements of this Mexican breakfast. “They now have a daily option with Animo!” It’s leaking in New York.

Unlike many eateries in New York City that stay open late, his restaurant opens at 8 a.m. but closes at 4 p.m., meaning it covers breakfast and lunch but closes before dinner. From where? Levinson explains that closing early allows the space to be rented for private events and parties, creating another revenue stream. He says it’s too early to determine how much revenue this will generate.

A breakfast and lunch spot in Manhattan is building a following by combining authentic Mexican dishes.

Although independent, Animo! The shortened hours follow in the footsteps of fast-growing restaurant chains such as First Watch, which is open from 7 a.m. to 2:30 p.m., and Broken Egg Café, which is open from 7 a.m. to 2 p.m. most days and until 3 p.m. on Sunday.

Because it is in 2^And Street and 53^third Located on Midtown’s East Street, where many advertising firms, publishing and finance companies are located, Levinson says it attracts a diverse clientele of office workers, neighborhood residents and many tourists.

Since the neighborhood is full of bars and restaurants, adding a Mexican breakfast restaurant to the mix gives customers a new option, he says.

His name is Animo! It is a phrase often used in Mexico as a sign of encouragement, as in Animo or go ahead. The exclamation mark also emphasizes encouragement.

How did Levinson adapt from hospital administration to restaurant management? There’s a natural crossover between both areas of expertise, he says, because in both settings “the end goal is great care for people.” He said he learned to “put the well-being of customers first” in hospitals, and that carries over to serving restaurant patrons.

Moreover, as a hospital administrator, he learned supply chain ordering, which was a natural transition to food ordering at Animo!

He came to New York to attend a graduate program, returned to Mexico, and then transferred to New York in 2018 and made it his home.

Unlike most startup restaurants, especially in pricey Manhattan, Levinson self-financed the place, has no angel or other investors, and owns 100 percent of the company. He states that he spent his life savings to buy Animo! from the ground.

The best way to introduce these authentic Mexican dishes to customers who aren’t familiar with them and haven’t vacationed in Mexico is to “offer the best version of each dish using high-quality ingredients,” he says. He adds that traditional Mexican dishes like burritos and enchiladas are also on the menu.

Customer reaction on Yelp to eating at Animo! It was mostly positive. MCF from The Woodlands, Tx, said she ordered the chilaquiles with chicken and found it “fulfilling and comforting, full of delicious spices.” He also tasted all three sauces offered at the table and found them “crisp and tangy.” He ended up liking the moca mayo, a chocolatey, spicy coffee.

“Everything is made in-house, including the tortillas, pastries, and hot sauce,” wrote Erin, a Manhattanite who lives near the restaurant. “Oh my God,” she described the pastries.

When asked about the keys to his future success, Levinson responds: 1) Maintaining a commitment to high-quality service, 2) Ensuring a positive experience for every customer, 3) Maintaining high-quality ingredients, thereby creating original dishes.