Tamal: Contemporary Mexican Cusine & Cocktails in Fairfax

Fairfax offers so much to do—especially after dark. Virtually every night of the week, there is live music, movies that let out after 10pm and nightcaps for the thirsty. And now, tequila and mezcal have been added to the mix by way of Tamal, a Mexican-themed bar-focused restaurant that opened in late January in the space previously occupied by The Sleeping Lady.

The eatery has been transformed with sleek wood tables and booths accented by off-white walls and flooring, giving the restaurant a clean, modern ambiance. Along with seating for nearly 50 inside, Tamal has a pleasant outdoor patio that is slated to open in the next couple of weeks. Great for families as well as groups, Tamal serves incredible Mexican cuisine and their cocktail menu is sure to please, especially those looking for a great margarita. Not to leave the little ones thirsty, Tamal offers great drinks for children as well including their lemon limeade and hibiscus soda.

Tamal serves up over 10 different margarita cocktails include everything from shrubs, to cola syrup to toasted coconut, and a house margarita, prepared with blanco tequila, lime and orange-infused agave, is a winner.

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Bay Area chef Steve Jaramillo—who spent time in some well-known East Bay kitchens, including Lalime’s in Berkeley and Fonda in Albany—heads up the kitchen at Tamal.

Antojitos—or small plates—priced between $9 and $18, range from salad options, to crudo and ceviche to hot items like carnitas, chile rellenos and Devil’s Gulch quail served with a green Oaxacan mole and rice. The carne asada tacos include marinated skirt steak with charred serrano chile salsa served with housemade tortillas.

If the crowds filling Tamal's  tables and seated at the bar is any indication, Fairfax’s hot new eatery appears to be a popular addition to Fairfax's nightlife scene. 

  Tamal, 23 Broadway Blvd., Fairfax; 415/524-8478

Tamal, 23 Broadway Blvd., Fairfax; 415/524-8478

 

 

Article excerpt from Pacific Sun, March 29 2017 by Tanya Henry.