Hi. Its been a while.
Hi old friends. Hello new friends. Apologies to those who have gotten this email after entering the Square-universe and didn't intend to get a bunch of emails. A lot has happened since we've done this...
Remember that time we closed down for a day and became a burger shop that was like that one on TV? Its true, it wasn't a fever dream. It went as well as it could and it was nice to see so many regulars who trust us to do something silly. Plus, what else would you wanna do on the 4th of July except eat hamburgers in the sun? We know a bunch of people missed out and are wondering if we are going to do something like that again. Not sure honestly. Its a tremendous amount of work to be a different restaurant for one day, so we'll see...Thanks to BJ and the Royal for stopping by and lending us their sweet little beer/margarita cart. It was lovely. Go grab a drink there if you wouldn't mind.
Now, since its been a while, how about we answer some of our most Frequently Asked Questions:
Got any idea on when this construction is going to end?
Short answer; No. We do not. Long answer; We're a little jaded when it comes to construction deadlines. In the almost 3 years we've been running this thing, we haven't known one deadline to be completed on 'time'. Its a small business fact. So many things happen all of the time that deadlines are unfair to everyone involved. Its a pain in the ass, we get it. We live it every day. Just please be careful when deliberately driving against the 'One Way' signs. We only witness a couple near accidents every. single. day.
So what is the Ringer?
Its our rotating taco. Like a 'daily special' but less frequent. Like once every 5 weeks or so. The last one was a coffee rubbed brisket with horsey sauce. It was like a fancy prime rib dinner in a taco. Apologies if you saw it on social media and have yet to get one, 'cause its gone. We've got a brand new one today! MC SPAMMER: Seared Spam, pineapple pico, pickled red onions, sesame doña sauce (roasted jalopeño and sesame seed sauce), cilantro, flour tortilla.
Is that any good?
We get this question a surprising amount. Its hard to not respond snidely to this question. The whole goal of opening and running a taco shop, after there are already so many in existence, is that we think we make good stuff. So yeah, its 'good'. We aren't going to put something on the menu board that isn't 'good'. Rather, we are not going to put something on the board we don't like. Yes its Spam. Spam can be good. Like a lot of other things, its easy to make it not taste good and we are certain that people have treated Spam poorly before. We think this tastes good. Come try it!
Do you have drinks?
Yes. Pre-pandemic one could easily see our killer Mezcal and Tequila (and other stuff too) selection. Its still there, but you can't really see it. People talk about our margaritas. Both Jalopeño-Pomegranate and Regular. We make all the stuff in house. They are Classic in formulation which means they are 'small' but strong (like 65% tequila). If you get 16oz of margarita anywhere, something is wrong. We also have Rosé by the glass now! Its a French-produced rosé and its designed to be poured over ice. Its very easy to consume. Come by and try it too.
Can we get those drinks to-go? I heard its legal now..
No. But yes, it is 'legal' now. But we are not participating in cocktails to-go. If we did, a large amount of them would land in our friends' businesses in which their primary mode of income is alcohol. We do not like that arrangement, as its especially damaging to our industry friends working behind those bars. So no. We do not do cocktails to go. Please consume them on our premises and bar-hop instead. Rountree isn't Bourbon St yet (i.e. no open containers wandering about). It would be nice if people stopped sneaking off with them into their cars and driving away (yes we see this happen). Ultimately, its businesses that are charged with the heftiest of penalties for these indiscretions, so please, consume them on our property.
So when y'all opening the inside again?
We aren't. For a number of reasons really. But mainly, we operate much more quickly and efficiently in our little box. Its also safer for our employees. We see a. lot. of. people. on a daily basis. We always have to consider what is best to keep our shop running and meeting everyone's expectations. Working in the box helps with that.
You guys are really busy and I don't want to wait in line. Can I call ahead?
No. It can be busy, especially during dinner hours. We try to go as quick as we can. Our shop is right around 450 sq ft. Imagine if you have 100 people coming over for dinner and you have to feed them out of your living room and kitchen. Actually, we think some of our kitchens at home are bigger than the taco shops...
We do not take call ins because people are willing to wait in line. They get first dibs. We are not fans of the 'Skip the Line' mentality. Also, tacos don't hold up well in a box and we don't have a bunch of room in our shop to hold food while we wait on people to show up for call in orders, should we take them. Its hard to imagine this as a greater-good kind of thing, but we think its for the greater-good that we don't send out bad food. And yes, lines can get long.
Do you offer catering?
Sometimes. If its not Friday-Monday, probably. Again, we are super small shop, limited cooking ability, but we are working on that! Send us an email at info@teamtacosgf.com and we'll try to work it out!
Thank you all for supporting us thus far. Its been a wild ride so far.
TT
