"After earning a Michelin star, being named a James Beard semifinalist, and making Bon Appétit's list of best new restaurants, the team behind the acclaimed Lower East Side eatery has brought their latest concept to Park Slope: Vato, a daytime tortillería and bakery that transforms into a neighborhood restaurant in the evening. Located at 226 7th Avenue, between Third and Fourth Streets, Vato opened last week."
"The bakery and tortillería was created by four friends - Fidel Caballero, Sofía Ostos, Paco Alonso, and Erica Alonso - who hail from the sister cities of Ciudad Juárez and El Paso. Vato currently operates as a daytime bakery and tortillería, offering tortas made with sourdough and filled with slow-braised beef cheek barbacoa, Chihuahuan-style burritos, pastries by Corima's Erick Rocha, and Oaxacan coffee. Starting in mid-December, it will expand into evening dinner service as a full-service restaurant and wine bar."
Vato opened at 226 7th Avenue in Park Slope as a daytime tortillería and bakery that will become a neighborhood restaurant and wine bar in the evenings. The concept was created by Fidel Caballero, Sofía Ostos, Paco Alonso, and Erica Alonso, who are from Ciudad Juárez and El Paso. The team behind Corima earned a Michelin star and was named a James Beard semifinalist. Vato currently serves sourdough tortas filled with slow-braised beef cheek barbacoa, Chihuahuan-style burritos, pastries by Erick Rocha, and Oaxacan coffee. Homemade fresh flour tortillas will be sold in packs of 10. Daytime hours run Thursday through Monday, 7 a.m. to 3 p.m., with dinner service expected mid-December from 5 to 10 p.m.
Read at Park Slope, NY Patch
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