Tacos For Dessert

It’s good to have good friends. It’s even better to have good friends who are geniuses.

In this case, I’m talking about my friend Brett.

The other night, Brett, his wife and I had a very lovely dinner at Thirteen Water, one of the many, many, many under-$100 omakase spots that have colonized the East Village. (And, yes, I fully recognize there are plenty of omakase dinners that sail well beyond that price tag, but that is a discussion for another day.)

We had a marvelous dinner. At the end of our allotted hour, we were asked if we wanted to add a few more pieces.

Brett looked at us with a glint in his eye.

“I think we need to pass on that and instead go for tacos for dessert.”

Have you ever heard anything more brilliant?

I hadn’t.

Especially since Carnitas Ramirez was right around the corner.

So to Carnitas Ramirez we went. There are worse ways to spend a summer evening than standing at an open storefront with a bit of a breeze in the air and the smell of perfectly roasted pig reminding you that, despite having just eaten an entire omakase dinner, you are apparently hungry again.

And then there were the tacos.

Who needs sweet when you can have “sooie”?

I believe that’s the call for rounding up the hogs, which seems particularly appropriate when the hog in question has been expertly roasted and tucked into a tortilla.

Tacos for dessert.

I am calling it now. This is going to be the trend of the fall. And if it turns out to be nobody else’s trend, it will certainly be mine.

Full credit goes to Brett. I expect Eater and The Infatuation to be singing his praises shortly for kickstarting the next great New York dining movement.

Forget the after-dinner drink. Prepare for the after-dinner taco stand.