THE HEART & SOUL OF MEXICO
Our business model is unusual for the restaurant industry. We believe that if we invest in the best possible ingredients and people, and focus our resources on presentation and environment, our customers will recognize the difference and will be excited to return and share their experience with others. We believe that a cocktail should be the creative expression of its author, and that a good meal must be an artistic blend of flavor, aroma and color. A true dining experience should involve an awakening of all of the senses and we hope to bring this delight to our guests...again, and again, and again.
"Absolutely loved it.
Amazing food and charismatic owners."
Emma Brown, NYC
Our restaurant is walk-in only for both lunch and dinner with indoor and outdoor seating available. We have tried many different seating options, and this approach seems to work best to accommodate the greatest number of guest with the least amount of aggravation and wait. We typically do not run a wait, but if we do, we take your name and text you when your table is ready. Our bar is always open seating with both cocktail tables and a bar top.
Unfortunately, due to our restaurant size we can not accommodate parties over 7 people.
Liz and I probably eat out too much, but we really enjoy the social aspect of sharing a meal with others. To us, sharing involves getting to know the staff at a restaurant, from the owners, to the servers, bartenders, food runners and support staff. We love good food, but we also love good people. Our hiring and service philosophy is that kindness, generosity and grace must start with the ownership, flow through the team, and land gently on the customer. If we enjoy what we do, it will be reflected in every aspect of the Tac/Quila experience. We seek to hire joy-filled people with character, that want to work hard at creating a memorable experience for their guests. Many skills may be taught, but these important traits must be individually chosen by each member of the Tac/Quila staff.