Omakase Summary: A potentially high QPR “tasting menu” filled with quality ingredients was marred by a variety of execution errors. I left Guerrilla Tacos completely stuffed, extremely thirsty for the past 6 hours, and quite disappointed with a 40-50% miss ratio despite Sergio’s godly presence…
@Chowseeker1999 @Hungrydrunk @hungryhungryhippos
Note: I would like to thank @PorkyBelly for the name of each course.
amuse bouches a: shigoku oyster, mignonette sauce, chives
my oyster has overwhelming bitter and metallic taste…bad oyster?
amuse bouches b: michelada shot (mezcal, tomatillo salsa, habanero, tomato juice)
this intense GT “bloody mary” packs quite a punch with spiciness from the habanero. but the zappy bright vegetal notes from the tomatillo salasa balanced it nicely.
hamachi collar, radicchio, herbs
this is the only truly outstanding dish of the night. it’s perfectly grilled which created a crispy crust while the flesh is juicy af. with a squeeze of lemon and the accompanying basil, all these toasty notes are lifted to new heights. my only complaint is the abundance of bitter and charred radicchio as i was running low on fish to reset my palate…
hamachi, strawberries, smoked soy, lime
this is a comped dish after sergio was informed of my bitter tasting oyster
these beautiful looking and glistening hamachi is simply paired with slices of strawberry for its sweet notes, smoked soy for a touch of smoky and salty notes, and lime for added freshness and acidity. unfortunately, it’s under-seasoned…
“sopa de la casa”, cavatelli
this is GT’s take on mexican soup noodle which has pleasantly firm and bouncy cavatelli swimming in a very flavorful and fresh tasting pomodoro sauce made from charred tomato.
unfortunately, an inedible stem came with my pasta free of charge. another problem that other purists might complain about, but i have no qualms with, is that the sauce is filled with tomato seeds which affects the mouthfeel of the sauce
duck, duck egg, nam phrik salad
the lightly dressed radicchio salad has quite a kick and acts as a counter to the over-fried, tough, dry, and stringy duck.
rib eye, duck liver
ribeye is cooked slightly above medium rare but the meat is still quite tender. overall, the foie is unnecessary and didn’t offer much other than just a touch of creaminess.
ribeye “carcass”
some ribeye cubes and bones from the ribeye is flash fried. the meat on the bones are good but the cubes are horribly dry and stringy…
gem melon
mb: supple, juicy, and sugar sweet. this is the only other highlight of the night.
pot de creme
i quite like the textural contrasts on this competently made dessert. there are crunchy exterior and moist interior of the brownie(?), a light whipped cream, and the smooth but just a touch thick custard-y salted caramel. although i hate knocking generous portions, this is just a bit too much for me since the dessert is intensely rich.
After that, enjoy one of the best Fish Tacos around here (quality, crunch and portion).
Can’t get enough of that place.
BTW, I didn’t see anything about it on the website. I’ll check IG.
