Hi @TheCookie,
Currently, Chef Wes / Guerrilla are trying out a set regular menu (not changing very often (used to be Seasonal (4 times a year)), and he’s trying to develop his Omakase tasting menu experience (but clearly we see that there are some mixed results). Our meal was outstanding, every dish was cooked by Chef Wes himself, and it was a weeknight (not that busy).
From the regular menu:
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Sweet Potato Taco - A classic and still excellent, even if it sounds “boring”. The flavor combination is so good.
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Grilled Steak Taco
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Potato Taquitos (2) - Crispy crunchy, creamy potato center.
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Baja Fried Cod Taco - If Chef Wes is doing it you’re fine, but if you notice his assistant prepping, start by removing a bit of the Pickled Cabbage / Slaw on top. It’s very fresh, but his assistants put on too much. I treat it like a free bite of “Salad” on the side.
After that, enjoy one of the best Fish Tacos around here (quality, crunch and portion). -
Smoked Cauliflower Taco - Chef Wes actually excels at vegetables more than his meats many a time.
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Lobster Quesadilla - Just delicious. Perfectly cooked Lobster, delicate, and so much better than his truck version (because he actually has a full kitchen).
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Hamachi Tostada - for something lighter and refreshing. Ceviche / Sashimi mash up.
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Lastly check his Specials Board (or look on Instagram) to see what Daily Special he might be serving.
If you want to try his Omakase, call ahead (at least 1 day ahead or more), book it and ask if he might consider doing 3 dishes from his past menu (Warm Heirloom Tomato Salad with Pineapple Habanero Salsa; (2) Pan-Seared Pork Belly and Grits (Humanely raised, all-natural Pork, Anson Mills Grits - so good!; and (3) Australian Wagyu Rib Eye Cap Taco with “Complimentary” Foie Gras)). You can read up on the description and pictures here:
Enjoy!