The offerings are far from the norm in a city with plenty of taco stops, featuring interesting garnishes, vegan options and proteins like pan-seared wild Alaskan pollock on our Old Bay-seasoned
Alaskan Reef taco, made with pineapple salsa, avocado cream sauce and crisp purple cabbage. Itâs a great fish taco, colorful and delicate, not burying the pollock flavor. All tacos are generously portioned on soft corn tortillas, and our breakfast-appropriate
Kickstart comes with fried egg, fabulous smoked bacon, more avo sauce, pico and jalapeños. The
pork carnitas, with creamy avocado wedges, excellent salsa verde and grilled queso, rate a bit bland on the meat alone, but are filling.