Jul 27, 2017 Restaurants
The dining room here is split into two levels: a sparse downstairs featuring a large communal table, and above that, a cozy mezzanine. Little pops of orange, pink and yellow, alongside hand-painted murals and cacti give warmth to Barton’s cleanly designed furnishings.
Barton describes the tacos and salad bowls he’s offering as “Monday to Thursday food” (and his burgers as “weekend treats”). The menu is playful – taking influence from Korea, California, Jamaica and – obviously – Mexico, with filling options like jerk tofu and pork bulgogi. More than 60 self-serve hot sauces run the gamut from fruity, to sour, to blow-your-head-off-hot. Barton’s friend imported them from the States especially for the restaurant, then Barton made all of his staff try the hottest one – which measures one million on the Scoville scale – as a slightly satanic initiation to working with him.
Ain’t No Taco
187 Symonds Street
Open 9am-7pm daily