Dos Toros Taqueria
Brothers Leo and Oliver Kremer loved eating at their San Francisco taqueria so much, they added an extra day to their calendar just so they could eat there “eight days a week.” When the brothers migrated east, they were dismayed to find that no New York taqueria could stand up to their own back in the Bay. So they opened Dos Toros Taqueria and began putting together a short but sweet menu of tacos, quesadillas, salads, and burritos. Their food caught the attention of the New York Times, partly because they cook with locally raised chicken and organic beans, and partly because their portions are “filling without being excessive.” Just as the Kremers’ food emphasizes sustainability, so does their décor. Locations feature custom light fixtures, reclaimed wood counters, and thermal receipt paper. All of the plates, napkins, and silverware are compostable, and any leftover food is fed to the handsome bull whose job it is to keeps an eye on the chefs.