We're addicted to Mexican food and wanted
to create a place that we would want to frequent.
Master restaurateur, Danny Meyer, always
asks himself: "who wrote the rule that...?"
We like his style and found ourselves asking:
"Who says you can't make great
Mexican food outside the Mission?"
"Who says you have to sit in
a crummy room to get authentic food?"
(or, if the room's nice why does it have to be so over-priced?)
Also, "what is up with a basic
cocktail costing $10.00+?"
We believe in "bang for your buck".
Not because the economy is slow, but because it just makes
good sense. Lastly, we hired “people
people” with heart, a strong work ethic and integrity.
We want to be around nice people
and thought you might too.
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