??Cold beer, hot whiskey,?? is part of the slogan for this Bay View bar, nestled near Groppi??s Market and Goodkind and the Cactus Club. It??s also your portal to Southern deliciousness like baked pimento cheese on sourdough, fried chicken and biscuits, and shrimp po?? boy.
Not your average taco filling. But Gypsy Taco isn’t your average maker. The truck – I guess you could call it more of a trailer – lives on the Boone & Crockett patio and services that bar’s barrel-aged cocktail drinking crowd. The Gypsy himself, Mitchell Ciohon, uses his fine-dining background to infuse his offbeat tacos with some razzle-dazzle, so expect drizzly schmears and garnishes of things like whipped goat cheese, toasted pumpkin seeds and arugula salad. His juicy-decadent shredded pork (the soda braising liquid leaves a mildly sweet finish) topped with cabbage, jalapeño, sliced radish, homemade pickles and a jigger of aioli – holy flavor burst! Add the extra creaminess of queso for $1. That’s what the Gypsy calls “Stallis-style.”
For a fun and casual night out for seafood, Barnacle Buds has everything to satisfy your taste buds. Try one of their legendary crab cakes, almost any kind of seafood and one of their scrumptious sandwiches or salads. While chowing down on their delicious options, try one of their summery cocktails or come on a weekend for build your own Bloody Mary Bar.
Order badly? It’s not likely here, not with huevos rancheros, avocado smash-up and enchiladas verdes as options.
The call came last spring. Francisco “Frank” Sanchez, whose family ran the old Taqueria Azteca on Oklahoma and Chase, was back – returning to the industry after several years out of the dining limelight. Only not at a straight-up Mexican place as he was known for before. Read more…
One of your first sights upon entering Carnitas Don Lucho is the counter. Yes, there’s an unseen kitchen in this space, but at the counter where you place your order, you will marvel at the glistening pork carnitas, the butt cooking right there, hunks of which are lopped off and sold by the pound. The tender confit-like meat is akin to manna folded inside large, fresh corn tortillas. Drizzle fresh lime and Lucho’s smoky pasilla chile salsa (one of up to six sauces) over the meat. The taco doesn’t need much more to enhance the flavor.
The menu is divided into meat, seafood and vegetarian categories (the Celtic ??triskele?? symbol has three interlocked spirals). The restaurant is a tad south of Walker??s Point restaurant developments, and that gives it sleeper status. A terrific place for mussels (the Tuesday-night special), burgers and create-your-own mac and cheese.
Pakistani cuisine tends to be rich and very flavorful. Anmol gets that message. Meat dishes like haleem (shredded beef), mutton kahari and the tandoori platters are of note.
This sibling to Movida and Hotel Madrid puts a modern spin on the 1950s diner, with some classics and untraditional spins. Examples include the bananarama French toast, “naughty” angel burger, chicken pot pie and corned beef hash. Drinks range from boozy milkshakes to a spiked cereal cocktail. Breakfast is served all day.
I sense a trend. While Sweet Diner has brought a very un-dinery look and vibe to the Third Ward, Don’s Diner & Cocktails is offering up its “classic diner you crave” theme ‒ but without a more modern aesthetic ‒ in Walker’s Point. Read more…