The mission: to find our next great foodie concept that we could put our signature Connecticut twist on and, hopefully, sell by the pound to investment bankers. What we saw was handcrafted everything – from the furniture to the bartender’s whiskers to the ipod playlist to the smoked radish martini. These were no “concepts”, they were just restaurant people doing their own thing. Now, that was something we could get behind. After all, breaking rules and blurring boundaries was what we did best. Then, tacos came into the picture…
We love farm to table as much as the next guy, but after 4 or 5 artisan cocktails, a single bay scallop on burning hay does not get you home. With the I-95 staring us down, we made one last stop at a Taqueria.
What started out as a late night snack turned into an inexpensive second meal that triumphed the main event. After that, we couldn’t get enough— we took to the tri-state area like guacamole bandits, hitting the brakes for any Calexico truck or Taco Mix drive-by in our path.
So that’s the long answer to the “About Bodega” question. No multi-continental quests, no focus groups, no “I grew up in San Diego” childhood memories of long lost fish taco heaven. Just a realization that doing your own thing is how we roll and that everything tastes better in a tortilla.