Spanish for Clove

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Clavel, the new taqueria in Remington, is a study in DIY creativity. In the name of economy and elegance, Lane and friends did all rehab. For instance, her engineer dad designed bar stools, and they built them. Located in the once green-stucco Corky’s Grill, the place is soothing desert tones inside with plants (including succulents) sprouting from cracks in the raw wood tables.

Outside, picnic tables seat around 24, and an “art wall” will eventually showcase a rotating cast of local talent. The long bar faces the star act: the production of handmade tacos, made by Carlos Raba, a native of the northern Mexican state of Sinaloa. Look for tacos stuffed with braised beef and slow cooked pork, handmade salsas from peppers charred on the grill and ceviche.

Harlan also plans to use the dormant pizza ovens, a relic of the previous space, for whole fish. “We’ll butterfly it and stuff with garlic and chili peppers. A big group can order it, and pull off the fish to eat with tacos,” she says. Smoky mescal will be served for sipping and in flights of .75 and 1.5 ounce pours, so customers can learn about the distilled agave.

“It’s extremely artisanal,” says Harlan.“I want to focus on the pure expression of mescal.” 225 W. 23rd St., 301-848-2849 barclavel.com —M.T.

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