Uno mas main street for free#

Venison carpaccio on the next plate, a bigger one from the “starter” list, has a serving of surprisingly mild meat, with pickled walnuts and curls of radicchio spines – the perfect bitter fresh crunch to the sweet petals of meat. The only other decoration are some wine shelves, a wine map of Spain and Portugal and a cocktail menu blackboard. The fit-out is simple white walls and an exposed ancient brown brick one where the bricks are held in squares of timber, a wood and masonry detail in a terrace that supposedly includes Dublin’s oldest house, dating from the 1600s. The first great news is that Uno Mas is bigger than Etto. If one of the many ginormous cranes outside fell on the building tonight, a sizeable chunk of the Irish food fraternity would be toast: John and Sandy Wyer of Forest Avenue are celebrating their daughter’s birthday on one side Anita Thoma is talking wedding plans with her fiance on the other young skinny chefs gather around John Wyer in an animated cluster. An autumn opening trickled into a December one. I’ve been risking life and limb on the bike peering into the old Fogo’s (no, me neither) on a grungy corner of Aungier Street for weeks now. In Uno Mas they’re rejoined by chef and business partner Paul McNamara, who has been cooking up a storm in nearby Locks for the past year. It’s from the couple who brought you Etto, a place where critics regularly part with their own cash to set the needle to true north again. We all knew Uno Mas was going to be good. Whatever vibes are at work, there is a rightness that I rarely find in any restaurant, never mind one with just three nights’ service under its smart new belt. For more information on this, please contact our newspaper’s managing editor.So your newly opened restaurant is hosting two food critics and a gaggle of chefs but you manage to look as happy as a clam? Maybe Simon Barrett and Liz Matthews just do good game face, smiles that widen when the pressure gauge goes into the red.

Uno mas main street for free#

This story can be republished by other organizations for free under a Creative Commons license. James Hanlon's reporting for The Spokesman-Review is funded in part by Report for America and by members of the Spokane community. Uno Más plans to soon open one more location in Spokane Valley in the former location of Hello Sugar. “When you think about our taste buds, you are going to get spicy, sweet, salty, sour and I feel like that makes everyone happy.” “We call our food like a high-five in the mouth, because we don’t shy away from spice, we don’t shy away from seasoning our food, “It’s still a very affordable option for people to come out and dine but also have big, bold, delicious flavors,” White said. The menu includes six sauces ranging from mild to extra spicy, and various sides of rice, beans, and chips and dips for an array of tasty combinations. “A lot of the inspiration for this menu comes from Mexican ranchers and cowboys, and what they eat, and really focusing on flavors from the state of Jalisco specifically in Guadalajara,” White said.įive taco options include pollo asado (grilled chicken), carnitas (braised pork), batata asada (charred sweet potato), barbacoa (smoked beef) and pescado (fish). The tacos are campestre style, meaning country or rustic. The fast-casual shop opened in the former High Tide Lobster Bar location between Victory Burger and Evans Brothers Coffee Roasters. “They’re really big tacos filled with about a quarter-pound of meat on a 6-inch tortilla.”

“Our tacos are not street tacos,” White said. Uno Más opened Friday inside the Wonder Building across from the Spokane Arena. Chef and restaurateur Chad White has teamed up with Hello Sugar owners Ramsey and Amy Pruchnic and TT’s Old Iron Brewery and BBQ co-owner Travis Thosath to open a new taco shop.