He knows Chicago-style pizza.
She knows sushi.
You know that you really want a fish taco.
Someway, somehow, this is all going to come together perfectly...
At Buzz Bait Taqueria, a new fish-taco specialist from two very different and very pedigreed chefs who one day must’ve been like, “Let’s do fish tacos because we can.” It opens Friday in Old Town, here’s the slideshow, and here’s the menu.
This is the result of two major names in the history of Chicago restaurants deciding to make California-style tacos together. Those names being Marc Malnati (you may be more familiar with his dad’s name, Lou) and Giulia Sindler (her grandmother brought sushi to Chicago in 1967 with Kamehachi).
Now, they make their mark via the medium of the taqueria.
You’re walking into a regular quick-serve dynamic here. You’re stepping up to a counter and ordering Sapporo-battered cod with mango salsa and smoked-, glazed-salmon tacos. You’re making other decisions, like whether you want a bowl, a salad or a giant eight-inch taco. You’re then off and on your way.
But when you realize they’re also offering blueberry-mint margaritas and a 16-seat patio, well, things may morph into one long taco-eating, margarita-lingering afternoon.
So maybe it’s more of a linger-serve spot.
She knows sushi.
You know that you really want a fish taco.
Someway, somehow, this is all going to come together perfectly...
At Buzz Bait Taqueria, a new fish-taco specialist from two very different and very pedigreed chefs who one day must’ve been like, “Let’s do fish tacos because we can.” It opens Friday in Old Town, here’s the slideshow, and here’s the menu.
This is the result of two major names in the history of Chicago restaurants deciding to make California-style tacos together. Those names being Marc Malnati (you may be more familiar with his dad’s name, Lou) and Giulia Sindler (her grandmother brought sushi to Chicago in 1967 with Kamehachi).
Now, they make their mark via the medium of the taqueria.
You’re walking into a regular quick-serve dynamic here. You’re stepping up to a counter and ordering Sapporo-battered cod with mango salsa and smoked-, glazed-salmon tacos. You’re making other decisions, like whether you want a bowl, a salad or a giant eight-inch taco. You’re then off and on your way.
But when you realize they’re also offering blueberry-mint margaritas and a 16-seat patio, well, things may morph into one long taco-eating, margarita-lingering afternoon.
So maybe it’s more of a linger-serve spot.
