Open late Fri.-Sat.
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Naked Taco Restaurant Review: As both a food TV frequent flyer and a restaurateur with a gift for attention-grabbing gimmicks, Ralph Pagano is so over-the-top as a personality it’s easy to forget he can cook. He is, however, a Culinary Institute of America grad who has worked in top NYC restaurants as well as heading up the kitchen at STK in Miami. And though “naked” tacos (actually, lettuce-wrapped; soft corn or flour tortilla wraps are also available) are novelties, they’re also mighty tasty. There are a few fillings that are close to something found somewhere in Mexico (like Baja-style fried fish tacos with cabbage, crema, pico de gallo and no cheese), but we prefer more unique tacos: General Tso’s Cauliflower with spicy chili garlic, peanuts and avocado crema; a sort-of Greek gyro taco of barbecue-style lamb with mint yogurt, queso fresco and crispy pickles. The menu also includes burritos, fajitas, entrée or small plates, salads and, for breakfast, weird huevos. If you’re not having fun yet, 125 types of tequila should help.