Va highland restaurants8/13/2023 The pizzeria, located next door to Paolo’s Gelato, may finally fill the void left behind by the beloved Everybody’s Pizza, which closed in the neighborhood after 41 years in 2013. However, Spina tells Eater Atlanta the restaurant could be a slice shop but that it’s “too early to say.” He does plan to focus “heavily” on Sicilian-style square pizza. The developer says the name of the restaurant is Pizza By the Slice. Goin’ Coastal closed last November in the VA-HI building at the corner of Virginia and North Highland avenues. That said, the cheese in the taco and the even-richer mulita seem to amplify the birria’s smokier, brighter tones, so by all means indulge.After finding success with his two pizzerias - O4W Pizza and Nina & Rafi - Anthony Spina will open a new restaurant in part of the former Goin’ Coastal space in Virginia-Highland, according to a reader tip, and confirmed by real estate developer Gene Kansas. Part of his family’s time-honored birria method involved laying cuts of pork atop the stew to absorb the goat’s gaminess, but Garcia finds the goats he’s raising have such a mild flavor he’s eliminated the step. In the last year, he became involved in raising goats, feeding them spent grains from friends in the beer-making community, including Brewjería Company (which the restaurant serves). If it’s your first time trying Garcia’s birria, I might also nudge you toward a basic birria plate so you can concentrate on the pure experience. These days I’m a devotee of the snug, compact burrito, in the manner of Al & Bea’s or Sonoratown. Burritos filled with either birria or chicken come filled with rice, Mission-style, of which I have eaten more than my professional share. There are requisite rice bowl variations, and a mashup of chaat and nachos that appeals as a starter. I prefer this one on a speckled flour tortilla, and I tend to round out the taco trio with a vegetarian option built around roasted, turmeric-stained cauliflower dusted with chile flakes and ground pistachios. Lime-pickled onion slivers, subtly crisp and the color of fruit punch, shroud the meat along with crema, a garlicky green sauce, torn mint leaves and a sprinkling of sev (squiggly chickpea noodles). Then look to Saucy Chick’s jeera chicken, the bird infused with a marinade that includes ginger, garlic and pureed caramelized onions. The first choice among fillings should be, of course, Garcia’s profound goat birria, its chopped mix of ropy-slick textures glinting with spice and bonded to a corn tortilla via melted Monterey Jack. For an example of how their collaborative union at its most successful, start with an intuitive L.A. Would Garcia be willing to join forces, combining their specialties and menus at a space on West 3rd Street recently vacated by a local chain taqueria?Ī restaurant with the egalitarian if lengthy name of Saucy Chick Rotisserie/the Goat Mafia came to life. Over the last decade, the two of them have sustained Goat Mafia by making headway into the food events circuit, catering, running a short-lived lonchera, hosting driveway pop-ups in the pandemic’s worst depths and landing a regular slot at Smorgasburg DTLA. He had worked previously as a telemarketer and a plumber, and had an early, souring experience in the kitchen of a national pizza chain, but making birria propelled him to culinary school, where he met Ivan Flores, who became his business partner. Garcia began making birria for parties and family gatherings, and he knew by the joyful reactions that he was on to something. By the third attempt he had something that matched their memories. With the help of his mother, Garcia began re-creating the steps: steaming the meat first by placing the cuts over a grate in a pot, using chiles for adobo that ripened deeply before being dried (and in some cases smoked), balancing the nuances of ginger, chocolate, cinnamon, garlic, black pepper and juice from the oranges of one of his uncle’s trees.
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