Bakersfield
Bakersfield, its like your old taco place spent the winter in Southern California and came back all sophisticated, this place is gonna be the mother of all taco joints.
So here is the scoppity scoop.
Bakersfield imported Chaz Barracato from Austin to be the head chef.
The salsa verde and 4" tortillas are made fresh every single day.
The red salsa is smoky and hot.
And if you skip the pickled jalapenos, why did you even bother?
a den of Japenese cool in OTR
I love the fact that all the gastro pubs in OTR keep it simple and let the food do the talking
doesn't get any cooler than Cash
when you get the boot in Bakersfield its not a bad thing
You know what they say, live by the taco, die by the taco. I think Bakersfield is going to do pretty good by the taco.
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4 hot jalapeno's
Give us a comparison to Nada. Another similar place is opening in Northside by the people of La Poste - wonder which will rein as favorite?
ReplyDeleteI like that the fare seems lighter. After a couple tacos I wasn't stuffed like I am at Nada. But they seem like two sides of a coin. Nada is a Mexican fusian where Bakersfield is more authentic. Bakersfield says they're inspired by street food, I have the impression that Nada was inspired by higher end restaurants. Nothing wrong with either, just two different takes on it.
ReplyDeleteI'm really curious to check this place out. Thanks for inside look!
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