Today’s the second official day of summer.
And the first official day of drinking tequila with oxtail quesadillas outside.
And we know just how you’re celebrating.
Heartily, at Broken Spanish, a radical dinner and pavement-drinking destination from B.S. Taqueria’s Ray Garcia, opening tonight in Downtown. (See the slideshow.)
This was Rivera. It’s still sexy. But brighter, more translucent and more devoted to a homey Mexican-American decor, with random family photos, adobe-pot chandeliers and spiked punch in some more pots. And backlit cinder blocks. Call it abuela-chic. Only, don’t.
Maybe you’ll visit before or after something at Staples, sit down in the corner room where the walls open out to the street and order whipped-carnitas-fat tortillas, lamb-neck tamales and oxtail-plantain quesadillas. Or, you know, something else.
But you’ll probably just ditch that entire thing at Staples once you meet the dual sidewalk patios.
The right one is for lingering over draft Tepache Fizzes (with reposado, pineapple tepache, nutmeg and East Indian cream sherry) in the evening’s fading summer sunlight.
The left one is for your full brisket salpicon and red snapper dinners. You’ll eat on glass here—the restaurant windows flip halfway down to become tables.
Smart technology.
And the first official day of drinking tequila with oxtail quesadillas outside.
And we know just how you’re celebrating.
Heartily, at Broken Spanish, a radical dinner and pavement-drinking destination from B.S. Taqueria’s Ray Garcia, opening tonight in Downtown. (See the slideshow.)
This was Rivera. It’s still sexy. But brighter, more translucent and more devoted to a homey Mexican-American decor, with random family photos, adobe-pot chandeliers and spiked punch in some more pots. And backlit cinder blocks. Call it abuela-chic. Only, don’t.
Maybe you’ll visit before or after something at Staples, sit down in the corner room where the walls open out to the street and order whipped-carnitas-fat tortillas, lamb-neck tamales and oxtail-plantain quesadillas. Or, you know, something else.
But you’ll probably just ditch that entire thing at Staples once you meet the dual sidewalk patios.
The right one is for lingering over draft Tepache Fizzes (with reposado, pineapple tepache, nutmeg and East Indian cream sherry) in the evening’s fading summer sunlight.
The left one is for your full brisket salpicon and red snapper dinners. You’ll eat on glass here—the restaurant windows flip halfway down to become tables.
Smart technology.
