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Pillowy housemade flour tortillas wrapped around smoked meats are the whole argument here. Matt Vicedomini built his name on Texas-style barbecue, and Texas Monthly noticed, but this casual taco counter is where that smoked-meat skill gets genuinely interesting. Pork belly with guacamole and pickled onions, brisket in the breakfast tacos available all day, smoked mushroom fajitas for the non-meat crowd. Bon Appétit named it one of America's Best New Restaurants.
The awards strongest first
- Bon Appétit #9 · America's Best New Restaurants
- The New York Times The 25 Best Restaurants in Portland, Ore., Right Now
One number, weighted & current 72
How we scoreThe dishes from the writeups
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Sliced pork belly tacos
“Adorned with just guacamole and pickled onions, the sliced pork belly tacos let the glazed, pleasantly fatty meat be the star.”
The New York Times -
Smoked mushroom fajita tacos
“The smoked mushroom fajita tacos with poblanos and crema let vegetarians in on the fun, as do the vegan corn tortillas.”
The New York Times
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