Sam Mink of Oyster House (1516 Sansom St.) has gone upstairs to open his second restaurant, dramatically converting the former Nodding Head Brewery space - actually three storefronts wide - into Mission Taqueria. He's also taken on Brett Naylor, Oyster House's chef, as partner.
Opening is 5 p.m. Thursday, Aug. 11.
Chef Andrew Sabin, a Garces alum last at Chestnut Hill's El Poquito, is cooking traditional taqueria fare from scratch, using a wood-fired grill. The sourcing is admirable: During a tour of the kitchen, I saw sacks of corn from Oaxaca that are being converted into tortillas.
The dinner menu - see it here - is a la carte - tacos, ceviches, and snacks. Three platters, intended for four people to share, are also offered: lamb barbacoa (with quinoa tabouleh, sesame tzatziki, pickled vegetables, $54); achiote marinated pork shoulder (with pickled red onion, salsa verde, $48); and a seafood platter of grilled swordfish, clams, shrimp, calamari, and salsa veracruzana, $60).
Beverage manager Christina Rando has gone deep with the agave spirits. Drink menu is here. Eight beers on tap.