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?

Bakersfield
Bakersfield
Bakersfield
Bakersfield
Bakersfield

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
Bakersfield
Bakersfield

doesn't get any cooler than Cash
Bakersfield

when you get the boot in Bakersfield its not a bad thing
Bakersfield
Bakersfield
Bakersfield
Bakersfield
Bakersfield
Bakersfield

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.

Bakersfield on Urbanspoon
[where: 45202]best place to learn how to live downtown cincinnati ohio the ethos of Cincinnati
4 hot jalapeno's

4 comments:

  1. 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?

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  2. I 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.

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  3. I'm really curious to check this place out. Thanks for inside look!

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  4. 5chw4r7z, can you teach me how to dress for one of these places? I need some male-to-male advice on threads.

    ReplyDelete