408 replies to this topic

[changeup]

If my neighborhood has had better news than Stupak opening up a tacqueria in the formerly useless Chow spot, I haven't heard it:

http://ny.eater.com/..._restaurant.php

I'm going on record right now: If there are no Lengua tacos, I'm going to be extremely disappointed.

[Anthony Bonner]

If my neighborhood has had better news than Stupak opening up a tacqueria in the formerly useless Chow spot, I haven't heard it:

http://ny.eater.com/..._restaurant.php

I'm going on record right now: If there are no Lengua tacos, I'm going to be extremely disappointed.

you - know - this is two blocks from my apartment so I'm looking forward to it. But really - a guy with a resume like that decides to open a taqueria? color me disappointed. And it can't be because of a lack of capital. W 4th and 10th st isn't exactly ground zero for "we are just opening this with what we can put on our credit cards and borrow from our parents"

[Sneakeater]

Now that Stupack's opening his taqueria, and Jonhnnie Iuzzini is working at bars, maby Michael Laiskonis can open that french fries place he must have always wanted.

[changeup]

If my neighborhood has had better news than Stupak opening up a tacqueria in the formerly useless Chow spot, I haven't heard it:

http://ny.eater.com/..._restaurant.php

I'm going on record right now: If there are no Lengua tacos, I'm going to be extremely disappointed.

you - know - this is two blocks from my apartment so I'm looking forward to it. But really - a guy with a resume like that decides to open a taqueria? color me disappointed. And it can't be because of a lack of capital. W 4th and 10th st isn't exactly ground zero for "we are just opening this with what we can put on our credit cards and borrow from our parents"

I love it, cause to me it means that this is what - deep down - he must actually WANT to do. And he's good. This is fantastic news to me.

[Anthony Bonner]

If my neighborhood has had better news than Stupak opening up a tacqueria in the formerly useless Chow spot, I haven't heard it:

http://ny.eater.com/..._restaurant.php

I'm going on record right now: If there are no Lengua tacos, I'm going to be extremely disappointed.

you - know - this is two blocks from my apartment so I'm looking forward to it. But really - a guy with a resume like that decides to open a taqueria? color me disappointed. And it can't be because of a lack of capital. W 4th and 10th st isn't exactly ground zero for "we are just opening this with what we can put on our credit cards and borrow from our parents"

I love it, cause to me it means that this is what - deep down - he must actually WANT to do. And he's good. This is fantastic news to me.

you may personally know him, I do not. I think your premise is false.

[changeup]

I do not know him in even the vaguest of ways.

[Anthony Bonner]

I was just protecting myself with that.

You might be right - he might really want to do a taqueria with his wife - or that when he went to market looking for capital to do something small, casual, but hyper interesting he quickly found investors weren't interested in anything "Gourmet", but were interested in someone with his pedigree doing something more comfortable - like a taqueria. And he's cool with that because it is time to move on from WD-50 and do his own thing.

Or I don't know wtf I am talking about, and really he's a tacos de cabeza fiend.

Either way it will be a good addition to the nabe.

[nuxvomica]

If my neighborhood has had better news than Stupak opening up a tacqueria in the formerly useless Chow spot, I haven't heard it:

http://ny.eater.com/..._restaurant.php

I'm going on record right now: If there are no Lengua tacos, I'm going to be extremely disappointed.

you - know - this is two blocks from my apartment so I'm looking forward to it. But really - a guy with a resume like that decides to open a taqueria? color me disappointed. And it can't be because of a lack of capital. W 4th and 10th st isn't exactly ground zero for "we are just opening this with what we can put on our credit cards and borrow from our parents"

might feel like the right idea for the time - if successful, you can expect more of that resume showing. a chef i know is taking this route - doing something simpler because that's what's going to work better right now (and on a budget), while getting good track-record and experience as first time chef-owner, which is going to help him do a place that he really wants to do.

[Jesikka]

Now that Stupack's opening his taqueria, and Jonhnnie Iuzzini is working at bars, maby Michael Laiskonis can open that french fries place he must have always wanted.

Don't forget Will Goldfarb's bakery on Second Life.

[changeup]

Ruh-Roh:

"7) The surprise of the night came when wd~50's Alex Stupak appeared before his second community board this week. This time for a location at 105 1st Ave. He pitched Empellon as a fine-dining Mexican restaurant but this time claimed that he didn't want a place that was open late which is why the existing license was perfect for him. The board approved the transfer with operating hours set at 5 PM - 1 AM every night. Remember, the Empellon he pitched for the West Village was a "taqueria" meant for industry people to dine at late night. So what's really going on? Will we see two Empellons or was Stupak just hedging his bets to have leverage over his landlords? If so, he made out. He now has two approved liquor licenses at two separate locations for the same restaurant. We've contacted him for more info."

http://ny.eater.com/...thing_annex.php

[changeup]

alexstupak (twitter)
An official welcome aboard to Alex Samayoa. Taquerias typically dont have chef de cuisines but I think they deserve to.

While I don't disagree with the premise, I'm surprised Stupak himself isn't filling the role. Guess he did well in financing the place!

[changeup]

The big question (for my financial non-ruin) is whether 2 tacos will suffice:

http://www.scribd.co...nu-for-Florence

[Anthony Bonner]

not open yet. Not even F&F. Why do the PR already?

[Suzanne F]

The big question (for my financial non-ruin) is whether 2 tacos will suffice:

http://www.scribd.co...nu-for-Florence

Surely they're assuming not.

not open yet. Not even F&F. Why do the PR already?

You're kidding, right?

If you wait until you're open, it's TOO LATE to generate buzz.

[mongo_jones]

this is the guy who stole the pea puree on "top chef", right. he's creepy.