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The Feed first look: Salvation Taco

April Bloomfield and Ken Friedman (the Spotted Pig, the Breslin) bring unconventional tacos and tequila cocktails to the Pod 39 Hotel.

 (Photograph: Jessica Lin)
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Photograph: Jessica Lin

Moroccan lamb breast on naan at Salvation Taco

 (Photograph: Jessica Lin)
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Photograph: Jessica Lin

Braised short rib torta at Salvation Taco

 (Photograph: Jessica Lin)
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Photograph: Jessica Lin

Skirt steak with pecan and chipotle taco at Salvation Taco

 (Photograph: Jessica Lin)
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Photograph: Jessica Lin

Tomatillo and jicama salad at Salvation Taco

 (Photograph: Jessica Lin)
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Photograph: Jessica Lin

Salvation Taco

 (Photograph: Jessica Lin)
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Photograph: Jessica Lin

Salvation Taco

In the late aughts, chef April Bloomfield and restaurateur Ken Friedman led a British invasion in New York with the Spotted Pig and the Breslin Bar and Dining Room, adding beef shins and headcheese to the vocabulary of Gotham diners. But the pair have taken a break from pubby British grub to indulge Bloomfield's love of tacos with Salvation Taco, the colorful, terra-cotta-floored taqueria which begins serving dinner in the Pod 39 Hotel this week. Chef Roberto Santibañez (Fonda) consults on a menu of unorthodox wraps, folding homemade tortillas—including one made with chickpeas—around fillings that reflect Bloomfield's head-to-tail sensibility: skirt steak, pig's head, lamb shoulder. The cocktail list created by bartender Sam Anderson (Hotel Delmano) matches the South of the Border fare with drinks such as the Sonora Old Fashioned: a spicy mixture of tequila, the agave spirit bacanora, chili honey and grapefruit bitters. 145 E 39th St between Lexington and Third Aves (212-865-5800)

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