Style Weekly and RTD dine at Boka Tako Bar
Noodle shops are the new taco shop but let’s talk tacos.
Richmond is nothing if not predictable. If one type of restaurant/food is successful within a few months you’ll find that style in nearly every neighborhood.
Tacos can now be had all across this fair city and one of the newest spots is Boka Tako Bar and this week both Style Weekly and RTD tell you what you can find at this Fan restaurant.
Harris has said the taco-centric menu would be developed into something with more complexity and depth than his cart menu, known for melding elements of American, Asian and Mexican. Already the kitchen is putting out gems such as the three pig and fig empanadas ($8), crispy triangles swollen with braised pork, bacon and pork belly swimming in fig compote and chipotle sauce under goat-cheese crema.
RTD has the lengthier review in part due to Marissa Hermanson introducing herself as the new RTD food guru.
The spicy chorizo taco was topped with caramelized onions, a sweet-and-peppery fig-ginger compote, velvety sage goat cheese crema and spicy chipotle vinaigrette. The picadillo taco combined fennel rib-eye steak with a piperade — cooked peppers — along with cheese and hot serrano remoulade. Crispy bacon, white cheddar and caramelized onions make the shrimp and grits taco decadent and rich. The grilled fish taco was bright and tangy with agave-lime melon, sweet soy and a garnish of Thai herbs.
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