“No thanks, I don’t want a taco.”
Now there’s a statement you’ll never hear in your life.
And speaking of tacos...
Say hello to Salvation Taco, a candlelit rainbow of a taqueria and cantina from the minds behind the Spotted Pig and the Breslin, now open for lunch and starting dinner Monday in the Pod 39 Hotel.
Ken Friedman and April Bloomfield are responsible for some of the best burgers, pork and oysters you’ve ever had. Naturally, tacos were next. Hence this place—where vividly colored fruits, vegetables and religious iconography adorn the walls, and chicharrón-topped ceviche sits atop your plate.
For now, you’re basically looking at a bar area, so bring friends. Grab a highboy table and a waiter and start with a 5 Island Horchata (a blessed concoction of rum, horchata, coffee and other things that make you say “mmm”).
Then start thinking about things to absorb that. Things like Moroccan-lamb-breast tacos on naan or a seared-salchicha torta (that’s Spanish for “delicious sausage sandwich”).
Or you could go... bigger. Whole-roasted-pig-head bigger. But maybe it’s better to save that for when the Great Room portion of the joint is open and christened (soon-ish). It’s already got murals of a bunch of beautiful señoritas on the wall.
They’re a nice balance to the decapitated swine.
Now there’s a statement you’ll never hear in your life.
And speaking of tacos...
Say hello to Salvation Taco, a candlelit rainbow of a taqueria and cantina from the minds behind the Spotted Pig and the Breslin, now open for lunch and starting dinner Monday in the Pod 39 Hotel.
Ken Friedman and April Bloomfield are responsible for some of the best burgers, pork and oysters you’ve ever had. Naturally, tacos were next. Hence this place—where vividly colored fruits, vegetables and religious iconography adorn the walls, and chicharrón-topped ceviche sits atop your plate.
For now, you’re basically looking at a bar area, so bring friends. Grab a highboy table and a waiter and start with a 5 Island Horchata (a blessed concoction of rum, horchata, coffee and other things that make you say “mmm”).
Then start thinking about things to absorb that. Things like Moroccan-lamb-breast tacos on naan or a seared-salchicha torta (that’s Spanish for “delicious sausage sandwich”).
Or you could go... bigger. Whole-roasted-pig-head bigger. But maybe it’s better to save that for when the Great Room portion of the joint is open and christened (soon-ish). It’s already got murals of a bunch of beautiful señoritas on the wall.
They’re a nice balance to the decapitated swine.
