A pre-dinner shot of tequila or mezcal is highly encouraged at Tommy’s. Since opening in 2021, co-owners David Cooper and Brett Ayton have amassed around 100 agave-based spirits, and there’s no question their bustling Mexican- and South American-inspired joint sits in that sweet spot between bar and restaurant.
If you’re treating it as the latter, most of the dishes here hinge on the Parrilla woodfire grill. You might start fresh with an order of tuna ceviche, before moving on to chargrilled octopus with squid-ink mayo and garlic butter, followed by an Argentinian-style Black Angus entrana steak with chimichurri and burnt lemon. As for dessert, choose homemade churros, vegan chocolate mousse, or roasted seasonal fruit.
But a serve of tacos should also factor somewhere into your evening: eight-hour slow-cooked lamb shoulder, Baja-style fish or chargrilled chicken achiote are just some of the fillings you might find. If you don’t have room, you can always return on the very wallet-friendly Taco Tuesday.
As you’d expect, the cocktail list is extensive, and features 10 house variations on the Margarita. But with so much tequila and mezcal on board, a flight is the best way to get across the selection.
Tommy’s is above-all welcoming, with an airy interior defined by prominent archways and exposed brickwork. With an alfresco section out front and a courtyard out back, there’s plenty of room for groups to pile in for a good time.
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