Inside, chef/owner Jack Schwartz (we last wrote about him in the context of La Calaca Loca in Oakland's Temescal 'hood) was barking orders in Spanish at the assembled staff. Schwartz says that, for Tacobar's first week anyway, it'll be a lunch-only operation. The menu skews upscale taqueria: tacos (duh), "burros" (burritos minus the diminutive ending), and quesadillas. Despite a name that sounds more Manhattan than Mexico City, Schwartz grew up in the Mexican capital. Ergo, Tacobar's interesting touches, like his esquites, corn cooked with epazote, served with crema and cotija cheese. We'll see if the staff is ready, at long last, to pull it off.
Opening for lunch tomorrow:
Tacobar 2401 California (at Fillmore), 674-7745 or 674-7769
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