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Thursday, January 12, 2012

See La Calaca Feliz? Sí

La Calaca Feliz, the Mexican bar/restaurant at 2321 Fairmount Ave. from Cantina Feliz's Tim Spinner and Brian Sirhal, is targeting an opening next week. New target is Jan. 19.

Construction is proceeding at a furious pace, and staff training has begun.

The menu will feature an array of tacos and nachos, tlayudas (Mexican pizzas) and alambres (skewers) including the Octopus Alambres with Poblano Peppers, Pearl Onions, and Lemon Vinaigrette that Spinner prepared at the James Beard House. Chef de cuisine Lucio Palazzo, formerly of Xochitl, will execute

Like Cantina Feliz, which the Garces alums opened a year ago in Fort Washington, La Calaca Feliz (The Happy Skeleton) has a whimsical, colorful look.

Artist Alison Dilworth is executing Dia de los Muertos murals. There's a colorfully painted longhorn skull above the fireplace, high, stamped ceiling, and 12-seat copper-topped bar whose shelves will hold more than 50 types of tequila. 

Here's the opening dinner menu (.PDF).

Here's the bar menu (.PDF).
Posted by Michael Klein @ 9:57 PM  Permalink | File Under: TableTalk | 4 comments
4
Comments   
  • 0 like this / 0 don't   •   Posted 4:35 PM, 01/16/2012
    So, do they eat a lot of brussels sprouts en Mexico? What is up with that?
    — akelsey
  • 0 like this / 0 don't   •   Posted 4:49 PM, 01/16/2012
    very nice transformation of the space, excited to try soon
    — kcrose210
  • 0 like this / 0 don't   •   Posted 8:01 AM, 01/20/2012
    Why do they have to put avocado on almost everything?? When will restaurantuers learn that MOST PEOPLE DO NOT LIKE AVOCADO. That's scienctific fact.
    — Tacklebury
  • 0 like this / 0 don't   •   Posted 4:28 AM, 02/01/2012
    Some high points but $120 (including 3 watery so-so drinks and 15% tip for so-so service) was too much for so-so Mexican fare. Great Mexican can be had in PHL, but not at Calaca, not yet. In my neighborhood, so I wish them well, but if they want to succeed they need to really kick up the food and knock 30-50% off the prices. If they do, we'll go back, but not until.
    — trident


4 comments
About Michael Klein
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.
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