Talking Tacos: The Lowdown on Taco Bar's Super Soft Opening Weekend

Robynne Tindall, Contributing Editor | Jun 20, 2014 2:15 pm | 8 comments | 2618 reads

We told you earlier this year that a reincarnation of the much-loved original Taco Bar would be coming your way in the summer and now they are finally, tentatively kicking off a soft opening weekend. Unfortunately, all the spaces have been booked up, but we spoke to owner Kin Hong to get the lowdown on what the rest of us should expect.

So what’s going down with the soft opening this weekend?
The response has been insane! We filled up all the spots within, like, 30 minutes of that email going out. Maybe I wasn’t super clear when I sent it out, but we weren’t really looking to fill up seats on a “first email, first served” basis. First and foremost we wanted to say thanks to friends and family, and to the people who’ve stuck with Taco Bar from the beginning.

Since we’ve barely even dipped our toes in the water with this thing yet, we don’t want to overwhelm the staff or let people down by giving them food or service that isn’t up to our usual standards. The people we have coming this weekend are the ones who we know will give us honest feedback (and give us another chance) if shit goes wrong. We’re definitely not in the business of cherry-picking our customers or making some people feel more “in” than others.

How about people who emailed to book?
If they haven’t got a confirmation back on their reservation then I’m afraid we just couldn’t squeeze them in. We’ll get around to replying to everyone with more information as soon as physically possible.

What’s the story behind the mailing list?
The mailing list comes from the original Taco Bar. We were operating underground back then, so we had to find a more low key way to get in touch with people. Since then, it’s kind of evolved into something different. I’m always thinking about ways to make Taco Bar customers feel more special than if they went somewhere else, even if it’s something as simple as sitting down and taking a shot with them, making sure their drinks are topped up. The mailing list is an extension of that, a way to let people know directly about any special events we have going on, rather than them just finding out online.

So mailing list aside, how are reservations going to work in future?
Just like any other restaurant … we’ll have a phone number, an address, the whole shebang. People will be able to book the dining room for individual tables or for bigger parties, but there will always be space available in the bar/lounge for walk-ins or people who just want to call in for a drink.

Any word on an official opening date?
I’m keeping quiet on an official opening date right now, but trust me, when it happens it’s going to be big, you will know. Until then, we'll be doing more soft opening weekends and we hope to get round to hosting as many people as possible.

More stories by this author here.

Email: robynnetindall@thebeijinger.com
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Photo: The Taco Bar

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mtnerror's picture mtnerror Submitted by Guest on Tue, 07/22/2014 - 18:13

They could also just as easily sell them one by one and let people mix and match however they please. There is no rule book saying tacos must come in threes. I'm hoping they start serving some other renditions of traditional (and that means Mexican) tacos de cabeza made with tongue and the like. Oh wait, that means their fellow No American brethren, namely American and Canadian amigos, will not be so happy. And yes, the poster above is most certainly failing to recall what he's had in the past: burritos. Although his description of "crunchy" makes me think he may be referring to chimichangas or something made with a flauta.

gocalbears's picture gocalbears Submitted by Guest on Tue, 07/22/2014 - 15:36

You know nothing, Jon Snow.

Crispy Tacos are not authentic, they were invented in the United States. This is like criticizing a Chinese restaurant for not selling Chop Suey or for not giving fortune cookies at the end of the meal (also an american invention, a derivative of a Japanese treat).

The Taco Bar is selling authentic Mexican tacos. Their size is also authentic, and anyone with a brain realizes this is a good thing as it enables you to try lots of different kinds. You really have no clue what you are talking about. Generally speaking, it's best in those situations to not expose your ignorance by keeping your mouth shut.

anchordown's picture anchordown Submitted by Guest on Fri, 06/27/2014 - 00:26

There are soft tacos made of corn or flour tortillas and hard shell tacos. One taco would not make a meal, three is pretty normal and it allows an individual to try different kinds i.e. fish, chicken, barbacoa, etc.). Most tacos are something you could pick up with one hand although you probably want to use the other to make sure the stuffing isn't falling out. I almost want to say you're thinking about burritos, but you seem mystified with the soft shell (which all burritos are made of, think Chipotle if you're American or Freebirds if you're Texan) so I'm not sure what it is that you had in mind. Also, I really hope you weren't under the impression that tacos are an African food...

mks's picture mks Submitted by Guest on Thu, 06/26/2014 - 01:33

Yes YES!

I made it to the soft-opening, not by invite, I just pushed my way in and no one noticed!

TACOS? What a joke!!! They were SOFT!

Where the hell did get learned in tacos like this?

Also had the pork tacos. Personally, just way too small. If you can eat them with one hand, its not a real taco at all I think. Usually you should be able to fit like 1 pound of meat inside that crispy goodness. Instead they give you three types. Shouldn't it just be one huge one?? Am I the only one that can do maths?

Anyway I will still sit waiting. Hopefully we get some real africans foods soon.

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