The latest effort from the Blackbird/Violet Hour/Danny's Tavern folks is a combo taqueria-honky tonk taking root in the old Pontiac space where chef Paul Kahan (with his avec sous chef) are handling the super fresh, simple taco menu (al pastor, braised goat, and braised pork belly, plus a weekly rotating special) along with a handful of other treats (queso fundido, dulce de leche milkshakes) next to an adjacent bar specializing in a 50-strong list of whiskies (there's a daily $3 shot special) and cocktails like La Paloma, made with Herradura Plata tequila, lime, and Mexican Squirt -- if you don't know what this is, don't Google it.

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