Bunk Restaurants are taking over the kitchen space on the first floor of the Wonder Ballroom. It will be open for lunch and dinner every day, as opposed to just when there are shows going on upstairs. According to owner and cowboy Tommy Habetz, the food will be Tex-Mex in style. Think Esparazas, but (cough) good. The restaurant is expected to be open shortly, after a minor remodel.
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“I don’t want to overly classify it,” says Habetz. “It’s not true Tex-Mex, but a bit of love bit of love letter to to Tex-Mex cuisine.” Trigger will pull off its own ideas about roasted chilies, masa, queso, grilled meats, and torta sandwiches, blistering—in true Bunk fashion—with craft and playful imagination.
The menu is still in works, but the drawing board includes meats pulled from the house smoker, enchiladas, briskets, and a reprise of some Tex Mex–inspired Bunk sandwich specials: the monumental chile relleno torta and the amazing chorizo negro, stacked with pinto beans and guacamole.
“Authentic is a fleeting idea,” says Habetz. “Like jazz, you can riff on ideas. Keep it open. We use a template but define it our way. I was thinking authentic gay cowboy cuisine.”