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Wednesday, April 24, 2019

Tacologist, a New Mexican Restaurant in University Circle, Opens Friday

Posted By on Wed, Apr 24, 2019 at 9:59 AM

click to enlarge tacologist_logo.png
Updated 4-26-19


Management now says that the opening has been pushed back, perhaps one week.

Original story:



A Tacologist is not a medical specialist who treats patients with an uncontrollable appetite for Mexican food, but rather the name of a new Mexican restaurant that will open its doors this Friday in University Circle. The restaurant, an offshoot of the Tres Potrillos family of eateries, has been setting up shop for months in much of the former Corner Alley space on Euclid Avenue (11409 Euclid Ave.).

Management took inspiration from the collegiate location near the campus of Case Western Reserve University and incorporated science-related decor features like glass beakers used for cocktails, a periodic table of elements to list tequilas, and two-dimensional drawings of molecules to remind diners to study for their upcoming organic chem exams.

Starters include gaucamole — classic or a flight of three varieties — crispy fried flautas, flaming queso served in an earthenware bowl with or without chorizo, shrimp or mushrooms, and OMG (yes, OMG) queso nachos with or without ground beef or shredded chicken.

A quartet of salads ranges from the "Chapo" chopped salad to the Laredo, a medley of greens, cheese, avocado, hearts of palm and bacon in a cilantro-lime dressing.

For the main event there are burritos stuffed with chorizo and grilled vegetables or barbecue pork, beans and cheese. Fajitas starring chicken, steak or shrimp come with grilled vegatables, rice, beans, salsa, sour cream and tortillas. Naturally, there are tacos, categorized as either "classic" or "especial." Classic varieties like pollo, carnitas, carbe asada and barbacoa come in housemade corn tortiallas and can be mixed and matched. Especial ones such as garlic shrimp, el pastor and fried fish come three to an order and cannot be swapped. All come with a choice of sides like lime rice, Mexican rice, black beans or seasonal vegetables.

Last but not least are the entree platters starring items like grilled shrimp in garlic sauce, enchiladas with salsa verde, grilled steak and a fried chimichanga.

To drink, there are a variety of margaritas — "top-shelf" and otherwise — joined by beer, wine and cocktails.

In addition to the 140-seat dining room, there are an additional 120 spots for outdoor seating on the front patio.

Starting Friday, the restaurant will be open for lunch, dinner and weekend brunch.

The restaurant offers free parking in a nearby garage.

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