Caught in the South End
Award winning taqueria to take over sister restaurant Lion’s Tail in January 2020
BOSTON, MA – Yellow Door Taqueria, the award-winning Cali-Mex inspired restaurant in Dorchester’s Lower Mills neighborhood will open its first Boston-proper location at 384 Harrison Avenue in the South End, current home of sister restaurant, Lion’s Tail. Both restaurants are co-owned by restauranteurs Brian O’Donnell & Dropkick Murphy’s frontman, Ken Casey, whose other venues include Lower Mills Tavern and McGreevy’s among others. The restaurant is expected to officially open in mid-January of next year with Lion’s Tail last day of service is scheduled for December 30th 2019.
Since opening in 2017 at 2297 Dorchester Ave. Boston, Yellow Door Taqueria has earned praise among diners and critics alike for its creative, ingredient-savvy tacos, fresh crudo, salads and playful cocktail list – cementing its reputation as a destination-dining restaurant in the heart of Lower Mills. In September, Yellow Door Taqueria hosted a two day takeover of Lion’s Tail to celebrate its two year anniversary and introduce new executive chef, Carolina Curtin.
“We’ve been actively looking to expand the Yellow Door concept and following the incredible success of the weekend takeover at Lion’s Tail it seemed like the perfect fit for the evolution of our restaurant family,” said Andrew Toto, General Manager of Yellow Door Taqueria. Jarek Mountain, General Manager of Lion’s Tail created the inaugural cocktail menu at Yellow Door Taqueria and will continue to serve as GM of the new location working closely alongside Toto and Executive Chef, Carolina Curtin.
Since assuming her role as Executive Chef earlier this year, Curtin has evolved and expanded the menu with the additions pupusa and elote as well as empanadas from Buenas in Somerville. Guests can expect similar menus at both locations, made entirely from scratch each day, featuring a selection of more than a dozen seasonal Cali-Mex inspired tacos priced between $4-$6 served on house-made masa tortillas, salads, crudo and more. The variety of ingredients, locally sourced whenever possible, include unique and culturally specific proteins, fish and vegetables, a number of which are gluten-free options. Other menu favorites like “Buy The Kitchen a Six-Pack,” ($24,) and “House-Made Tortillas To Go” will also be made available at the South End location.
The Yellow Door Taqueria beverage program shines with a heavy focus on tequilas and mezcals, featuring nearly a dozen craft cocktails ($12,) pair of mocktails ($8,) a house-made sangria and of course, margaritas with an option to incorporate a variety of fresh fruit flavors including; winterberry, prickly pear, coconut, guava, mango, pineapple, cucumber and peach ($11.) There will also be a pair of South End exclusive cocktails in the form of Road to Jalisco (blanco tequila infused with strawberry and vanilla beans, mezcal washed with olive oil, amontillado sherry, banana, black pepper and cinnamon tincture, $12) and Mucho Guapo (reposado tequila, green chartresue, pistachio, lime cordial, lemon juice, egg white, apple bitters & sea salt tincture, $12) The beer program will feature both New England brews and Mexican imports, available by the draft and bottle while wines will have more global influence and available only by the glass (red, white, rose and sparkling.)
Celebrity interior designer, Taniya Nayak, who designed the flagship Yellow Door Taqueria, will bring the same authentic Mexican neighborhood eatery aesthetic and experience to the south end space. Nayak will continue to tell the Yellow Door story through its signature antique cool ambience, color palette of coastal teal, dusty rose and yellow and abundance of texture. Upon stepping foot through the yellow door, an ornate weathered wooden accent wall laid against a glass divider will give guests a glimpse of the dining experience that’s to come. Vintage tin ceiling tiles meet urban brick and skim coated texture walls, accented by vintage decorative frames, lush plants and locally created murals across an open floor plan. A sleek curved bar runs the length of the right hand-side of the space, outfitted with authentic luchador masks, antique pottery, and vintage letter board against an ambient lit backbar. Heavily tufted, distressed stools will line the bar with additional bar height tables and seating throughout the dining room. Banquettes boasting a vegan leather finish will line the perimeter of the dining room while a stately golden yellow crushed velvet banquette creates a pop of color that draws attention to the back of the restaurant where this coveted table will be the perfect spot for group dining and socializing. Additional accents include black beaded chandeliers. overhead, signature, retro neon signs and street-facing accordion floor to ceiling glass windows that will open to the outdoor patio in the warmer weather months.
Bostonians can get a sneak peek the Yellow Door Taqueria menu when Chef Carolina pops up at the South End’s SRV on Thursday, January 9th for the restaurant’s monthly Cicchetti Takeover series. She and the Yellow Door Taqueria team will be serving up complimentary bites from 5:30-7:30pm in the bacaro area.
Lion’s Tail will host two celebratory events before closing on December 30th, 2019. The evening of December 29th will feature a punchbowl party with signature punch cocktails created by the Lion’s Tail team served up all night for $12.00 each. December 30th will be an official farewell extravaganza for friends, fans and industry comrades featuring complimentary passed snacks and other surprises. Lion’s Tail is currently featuring a special holiday cocktail list and limited dinner menu through the remainder of the month.
Yellow Door Taqueria South End is expected to open in January of 2020 with nightly dinner service beginning at 5pm. Weekend brunch service will be introduced at a later date.
Located at 354 Harrison Ave, Yellow Door Taqueria South End will be the second Boston location of the Mexican neighborhood inspired eatery celebrating the freshest, Cali-Mex style tacos, crudo, salads and more from Executive Chef, Carolina Curtin. A beverage program rooted in tequilas and mezcals perfectly pairs creative cocktails and refreshing cervezas with each culinary creation in an antique-cool, celebratory setting.