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Always a pleasure to stop by my new favorite restaurant.
So many things that go into making anything your favorite - anything, don't you think?
Well when it comes to restaurants - I have to say its the food.
And man when I like the food I always go back for more
I'm such a creature of habit and comfort. But its definitely a combination of the food and the vibes.
You provide the right combination great food great vibes and the tacos are to die for.
It feels like I slowly graduated through several levels of taste.
Trying a more mild version on my first visit then building on the added sauces toppings and flavors reaching
the ultimate taco flavor sensation.
TNYO: Can you tell me a little bit about your background in the restaurant business?
John: First I would like to thank you for the compliments on my food and restaurant. I have been a chef for 25 years working in all different
aspects of the restaurant business. I started off as a dishwasher at a local deli and worked myself up to a head chef at a prestigious restaurant. I
worked for places and people such as Greg Zapanthis, David Burke at Townhouse and Michael LaMonaco at Windows of the World to name a few.
Hard work and dedication brought me to where I am today.
TNYO: Why What a Taco?
John: Since I am a widower and have three little girls, I needed to find a job close to home with hours that I could manage. Being a chef requires
many long hours and night shifts. When the opportunity arose with a location close to home, I took the leap of faith to open my own business. This
way, I am able to run a business and a family. I thought of the Mexican concept, because I always found Mexican food to be quick, delicious and full
of flavor. At the time I opened, there were not many (in my opinion) authentic “fast-food” type of Mexican establishments that served quality food.
Since I was born and bred in Bay Ridge, Brooklyn , I wanted to give my community a different type of restaurant with loads of flavor, low prices and
TNYO: Can you tell me a little about the sauces and the toppings - which go well with which, the preparation
John: My menu is made in a way that the consumer can chose what type of ingredients and sauces they prefer. You can choose from an array of
fillers/toppings such as avocado, corn, rice, pico de gallo, broccoli etc.. My sauces range from spicy- Salsa Roja, to medium- Salsa Verde or Smoked
Chipotle, to mild- Green Goddess. All the sauces are made in house. You pick what you like! My favorite combination has to be the al pastor (pork)
with the Salsa Verde. It gives you a kick without overpowering the taste of the meat. Also, I go shopping daily, to ensure that everything we make
is with the freshest of ingredients.
TNYO: What A Taco' - is in What a Great Location, right on 4th Avenue off 86th street - shopping, MTA destination looks like a great place for
this kind of restaurant
what are your thoughts on this - from the perspective of a restaurant owner ?
John: It has it positives and its negatives. I am in an area with many businesses and foot traffic. Everyone seems on the go, and likes to stick to
what they know, and forgo checking out a new establishment. I would like to see more new faces leaving full and happy.
TNYO: John I could not be a more happy camper as I am often in your area and love great food!!
Thank you again for bringing a quality restaurant with a clean friendly atmosphere to a neighborhood which can always use more friendly people ;-)
Stop In Or Call What A Taco for a Mexican Taco Experience You Wont Forget!!
|What A Taco
8612 4th Ave
Brooklyn, New York 11209