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El Camino, Opening for Real
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El Camino, Opening for Real
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| Tex-Mex Mustache Bar |
The former Deuce space in Liberties Walk has sat, sadly empty and forlorn, since the bar-restaurant shuttered its operation in April. But these days, former Deuce sous chef Jen Zavala is back in her old kitchen as executive chef of restaurant designer/Bar Ferdinand owner Owen Kamihira's upcoming El Camino Real. With licensing acquired and changes to the space wrapping up, Zavala is on the search for some good cooks to staff her kitchen — killer knife skills absolutely required. Those hired for their fearless fingers will be breaking down some high-quality meats for the prep-intensive, protein-heavy menu.
The doubled-up menus of El Camino Real will represent both North Chihuahuan Mexican dishes and Texas smokehouse barbecue; the colossal list will boast 55 items, ranging from a domestically produced Wagyu beef brisket to a build-your-own-entrée option.
Zavala's food philosophy is simple. "I think about a snowstorm," she says. "No one wants to drive, so what is the kind of food you are going to put on your snowboots and hike for?"
With the big opening imminent, Kamihira and Zavala are betting their combined powers of style and (edible) substance will draw diners hungry for something different straight to this Tex-Mex border bar.
El Camino Real, opening soon at Liberties Walk, 1040 N. Second St.
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