The latest downtown culinary venture from Chefs Richard DeShantz and Keith Fuller is serving up an irresistible menu of smoked meats and ribs and a full arsenal of beers, cocktails and side plates.
Located across from the newly-opened Block 292, Umai offers everything from raw bar oysters to inventive sushi. The fresh hamachi carpaccio with olive tapenade, thai chilis and miso vinaigrette is a real standout.
This first of its kind taco fest proved there is a huge appetite for tacos in this city and people are willing to stand shoulder-to-shoulder in long, meandering lines until their taco demands are met. Yes, it was worth it, concludes this writer.
“Next time I go to Morcilla, I’m rounding up as many friends as I can find, taking over the bar and ordering one of everything on the 30-plus-item menu," writes the editor from Bon Appetit.