Food & Drink

Introducing: Estrella Taqueria, North York’s answer to the downtown taco trend

Introducing: Estrella Taqueria, North York’s answer to the downtown taco trend

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Introducing: Estrella Taqueria

Name: Estrella Taqueria
Contact Info: 4899 Yonge St., 416-222-1500, estrellataqueria.ca, @estrellataco
Neighbourhood: Yonge and Sheppard
Owners: Rick Padulo, Charles Z. Markowitz and Otta Zapotocky, the former sommelier at Nota Bene and current owner of L’Avenue Bistro,
Executive Chef: Jeremy Dyer, also the executive chef at L’Avenue

The Place: A sprawling, honky-tonk–themed restaurant and bar modeled after the famous Big Star taqueria in Chicago (“estrella” is Spanish for “star”). The 4,200-square-foot clubhouse is really three spaces in one: a massive freestanding bar and lounge; a casual dining area; and a bright purple rec room with ping-pong tables and a DJ spinning old-timey Bakersfield tunes. A fourth space, opening next spring, is a 130-seat rooftop patio with a full-service bar, a fire pit and a jumbo-screen television for movie nights.

The Food: Tacos and other Mexican standards, plus some unconventional options, like tortillas stuffed with duck confit and ratatouille (the restaurant bills itself as “French-Mex”). Guacamole is mashed tableside and served with house-made chips.

The Drinks: Tequila and bourbon­–based cocktails, like the citrusy Along Came Paloma with Cazadores Anejo tequila, Cointreau and grapefruit. The wine list sticks to bottles from Spain, Portugal and South America.

The Numbers:
• 4,200 square feet
• 280 seats
• 130-seat rooftop patio, opening April 2014
• 35 kinds of tequila
• $16 per ounce for the most expensive bourbon, a 1792 Ridgemont Reserve Barrel Select

Topics: Estrella Taqueria Openings tacos Toronto Restaurants

7 thoughts on “Introducing: Estrella Taqueria, North York’s answer to the downtown taco trend”

  2. awesome this is right at the bottom of my street! i love mexican food and i look forward to the new patio in the summer…

  3. Just went the other night… I enjoyed the food except for the pork shoulder taco with pineapple. The flavors were there but the meat was super dry.

    Over all it’s a good alternative to driving downtown to get tacos.

    I’d go back.

  5. It’s great that someone finally filled the gap for a cool bar/restaurant in this neighbourhood. It was really lacking in fun options until now. From what I hear, it’s delicious.. And there are two ping pong tables that convert into pool tables. Smart.

  7. when will these taco places learn.
    You need TWO tortillas per taco! not ONE! Tortillas are inherently weak and prone to splitting when picked up. If you can’t even get that right I don’t think anyone who’s had a taco in a taco-centric city would bother visiting your establishment.
    It’s bad enough you’re not even making the tortillas in house! How hard is it to buy maize and a tortilla press and put the resulting thing on a flattop for 30 seconds? Look at how your tortillas curl up round the edges, this is what happens when they are dry, no bueno. We don’t mind you jumping on the trend late and attempting to do it big. Three businesses succeed the first, the best, and the best funded. We see where you’re trying to fit in, but do it right please the city doesn’t need another mediocre new establishment we are cleaning up the city thanks to a handful of amazing chefs and the old crap is slowly disappearing.

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