Andrew Richmond took a table at the Toronto Underground Market series of food events and turned it into a restaurant. La Carnita on College Street continues the guerrilla spirit of its origins, serving ‘gringo-style’ tacos and Tromba Tequila margaritas from a tap behind it’s big bar. La Carnita also reflects its founder’s interest in design and art, commissioning original works every month for the benefit of its guests and holding a food, music and art festival on July 19 at the Brick Works called DOS (it’s their second, the first one was called UNO).
DOS caught my attention when I noticed that Richmond had brought in another food “presenter” (or whatever the appropriate term is for this sort of thing). Alongside La Carnita will be a contingent from Chicago’s Big Star, the raucous, always-packed taco-joint established by Paul Kahane, co-winner of this year’s James Beard Foundation Award for most outstanding chef with David Chang. I sat down with Richmond at La Carnita to shoot the video below, to find out more about DOS, what lessons he learned going from pop-up to bricks and mortar and what exactly drives his success at La Carnita.
Can’t see the video? Click here.
Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the not-for-profit corporation which publishes it. Follow him at twitter.com/malcolmjolley
