A brand new concept debuts in the Smallman Galley today, with a menu that marries Southern Barbecue and Latin American cuisines.
Pittsburgh native Tim Dominick leads the kitchen at Ba-Co, the latest restaurant to open at the Strip District incubator, with a menu that features a selection of tacos stuffed with house-smoked meats, plus some “Not Tacos” options, including tamales, fresh-cut fries, and Chorizo Mac & Cheese.
You’ll find five tacos (one for $6.50, two for $12) on the opening menu, including The Texan (house-smoked brisket, house BBQ sauce, slaw, and yellow pepper mustard), the La Gringa (mojo-marinated chicken, honey and confit garlic aioli, pickled red onion, house-fermented cabbage, cilantro, and queso fresco), and the Trail Blazer (house-smoked pork belly, street corn, chili lime aioli, pickled red onion, cilantro, mojo, queso fresco and crème fraiche). Taco fans who are looking for a little heat can turn to the Not Your Grandma’s, a taco filled with Southern hot chicken, a slaw made with honey and confit garlic aioli, pimento cheese, and pickled red onions.
There’s also a vegetarian taco option, with roasted cauilflower, black beans, fermented red cabbage, and a sweet beetroot pepper sauce.
Other menu items include loaded French fries topped with brisket or chorizo, cheddar sauce, and crème fraiche, and that above-mentioned Chorizo Mac & Cheese, a hearty dish made with Dominick’s house-made chorizo, cheddar sauce, and rotini.
Dulce Tres Leche, a traditional Latin American cake soaked in a three-milk sauce, and Mexican hot chocolate (served with a churro straw!) round out the menu.
Weekend brunch additions include a Chicken and Pancakes dish with hot chicken, apple butter, and Eastern-style pancakes, and a brunch poutine with fries, brisket or chorizo, red eye gravy and topped with a fried egg.
Ba-Co will be at the Smallman Galley for the next year. For more information, follow Ba-Co on Instagram.
Smallman Galley (54 21st Street)
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