After about a week of preview dinners, Petty Cash Taqueria is ready to open for the public. Originally conceived by Walter Manzke (Republique), this taqueria sports a menu of street-inspired tacos, quesadillas, ceviches and aguachiles. Manzke's concept involves serving elevated tacos using quality ingredients, traditional flavors, and proper preparation. There's handmade tortillas, fresh seafood, and specially-sourced meats, all prepared from a chef's perspective.
Produced in conjunction with Bill Chait and Bill Esparza, Petty Cash's menu — like the Kraken taco, filled with octopus and charred chile de arbor, as well as the charcoal-roasted portobello mushroom taco — is partly inspired by Tacos Kokopelli's chef Oso Campos.
As for aesthetics, the restaurant's interior looks reminiscent of the late Playa, but more playful, casual, and open, with long bench seating and even a shuffleboard in the back for those tequila-fueled matches.
The drink menu is by Julian Cox, and features on-tap cocktails like the Fly By Night, using scotch, gentiane, ginger, bitters and a grapefruit twist. The Nacho Libre calls for pisco, lime, caramelized pineapple syrup, egg white and Creole bitters. And finally, expect some rare Mexican spirits like sotol and bacanora, in addition to a strong lineup of tequilas and mezcals. Opening is at 6 p.m. tonight, walk-ins only. [Eaterwire]
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