Taco Bamba Owner to Open New All-Day Egg Restaurant in Ballston

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Victor Albisu, the chef and owner of Popular local Taco Bamba chain, plans to open a new restaurant concept in Ballston.

The fast and casual restaurant, due to open this spring, will be called “Huevos”. It will feature egg dishes for every meal of the day, as well as various types of coffee and a “modest” bar serving craft beers, mimosas and Bloody Mary.

Huevos will be located in a 1,500 square foot space at 4000 Wilson Blvd, replacing the Mike Isabella restaurant closed Yona.

“There is nothing more versatile and delicious than eggs. My biggest challenge with this concept will be figuring out where to stop, ”Albisu said in a press release. “I could eat eggs all day, and I do, so the menu options are endless. While eggs are the star, the dishes will be as surprising and irresistible as anything from Taco Bamba. We open a place all day here. Eggs were never meant for breakfast only.

The full press release is below.

Award-winning chef, Victor Albisu, announces plans to bring the all-day egg concept, Huevos, to The View at Liberty Center in the Ballston neighborhood of Arlington, Virginia this spring. Located at 4000 Wilson Blvd., Suite C (entrance on N. Quincy St.), the 1,500 square foot fast-casual will serve original versions of nature’s most perfect food, as well as coffee and tea programs. bar to complete the menu.

“There is nothing more versatile and delicious than eggs. My biggest challenge with this concept will be knowing where to stop, ”said Albisu. “I could eat eggs all day, and I do, so the menu options are endless. While eggs are the star, the dishes will be as surprising and irresistible as anything from Taco Bamba. We open a place all day here. Eggs were never meant for breakfast only.

The Huevos menu takes its Latin accent from brother restaurant Taco Bamba – winner of the Restaurant Association of Metropolitan Washington’s 2019 Favorite Fast Bites award. Look for instant classics like bacon, egg and cheese empanadas, breast chilaquiles and egg salad topped with caviar (more eggs!) And served with salt and vinegar crisps.

More adventurous menu items include green eggs and ham, with a 63º egg, jalapeño whipped potatoes and crispy ham, as well as a crispy egg roll, with soft scramble, chorizo ground, poblanos, Monterey jack, chipotle ketchup and sweet pineapple and sweet and sour sauce.

This isn’t another taco shop, but Albisu plans to stuff large flour tortillas with a selection of braised and barbecued meats, roasted veggies, grated bacon, and smoked fish, topped with his own ‘gravy. Huevos yolk ‘made from eggs. A range of sandwiches, from smoked salmon and roasted portobello to crab cakes, will be stacked and stuffed into a soft and warm, tightly wrapped and carefully sliced ​​torta bread to enjoy at the counter or on the go.

During weekend brunch, look for airy and sweet puffed pancakes similar to the short stack you used to find in a cast iron skillet on Del Campo’s bouquets menu. Eggs also make sweet treats and will always be available as Albisu’s signature flan.

Nature’s most perfect food will be served with its most addictive drink – coffee – hot, cold, with milk, and dark for the night is long. A modest bar will serve a concise list of craft beers, mimosas, and Bloody Marys.

About Chef Victor Albisu

Victor Albisu is the chef / owner of Taco Bamba with five locations across Northern Virginia and Washington, DC, as well as Poca Madre, his contemporary Mexican concept located next to Taco Bamba’s DC location. In 2015, the Restaurant Association of Metropolitan Washington honored Albisu as Chef of the Year, and in 2016, he was nominated for a James Beard Foundation award as Best Mid-Atlantic Chef.

With over a decade of experience in high-end French, American and Latin American fine dining and restaurants, Albisu combines his culinary education with his Latin American heritage to bring a unique style of cooking to his dining concepts.

Outside of cooking, Albisu is active in global culinary rescue initiatives, including extensive work with CARE and World Central Kitchen, with whom he has traveled to Cuba, Nicaragua and Peru, among other destinations. In 2015, Albisu took part in Food Network’s Beat Bobby Flay and beat the host and grill master with his signature dish, steak and eggs. Albisu has also appeared as a guest judge on Telemundo’s Top Chef Estrellas and the FOX Hell’s Kitchen TV series.

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