We’ve been studying your eating habits.
A pie chart was involved.
And through the use of modern technology, we’ve reached a simple conclusion: you eat lunch and dinner pretty much every day.
Which works out, because here comes an equally simple spot for you to do just that...
Meet Taqueria Tsunami, a Latin-y, Asian-y house of Vietnamese pork tacos and sake sangria that’s as simple (or complex) as you want it to be, soft-opening early next week in Buckhead.
Seriously though, do with this place what you will.
Maybe it’s one of those midday quickie scenarios when an ardent stride toward the stainless steel island bar makes the most sense. You’ll have that Kogi BBQ Short Rib Taco in front of you in no time. Maybe even before you finish your first Hibiscus Margatini (hibiscus tea, tequila blanco). It’s tea. Your expense report will never know the difference.
But should your current disposition skew more toward an extended happy hour scenario (as current dispositions often do), you’ll want to scout out the wooden communal table in front of the bar—a cold Modelo for you and a Chili Orange Martini for your parched new intern should do.
Consider it a primer for the barrage of tacos headed your way, from the bulgogi-marinated steak variety to chili-crusted mahi tacos with hoisin-lime mayo.
The Chinese have really stepped up their mayo game lately.
A pie chart was involved.
And through the use of modern technology, we’ve reached a simple conclusion: you eat lunch and dinner pretty much every day.
Which works out, because here comes an equally simple spot for you to do just that...
Meet Taqueria Tsunami, a Latin-y, Asian-y house of Vietnamese pork tacos and sake sangria that’s as simple (or complex) as you want it to be, soft-opening early next week in Buckhead.
Seriously though, do with this place what you will.
Maybe it’s one of those midday quickie scenarios when an ardent stride toward the stainless steel island bar makes the most sense. You’ll have that Kogi BBQ Short Rib Taco in front of you in no time. Maybe even before you finish your first Hibiscus Margatini (hibiscus tea, tequila blanco). It’s tea. Your expense report will never know the difference.
But should your current disposition skew more toward an extended happy hour scenario (as current dispositions often do), you’ll want to scout out the wooden communal table in front of the bar—a cold Modelo for you and a Chili Orange Martini for your parched new intern should do.
Consider it a primer for the barrage of tacos headed your way, from the bulgogi-marinated steak variety to chili-crusted mahi tacos with hoisin-lime mayo.
The Chinese have really stepped up their mayo game lately.
