Courtesy of Taco Circus
Tacos with "Mountain Dew" hot sauce, chilaquiles with egg
Taco Circus fans will soon find a new “big top” across town. The Bevo Mill neighborhood restaurant is moving just south of The Hill to the former Three Flags Tavern/Harry's/Nana's building at 4940 Southwest. The larger space allows for an expanded menu and late-night food and drink options. The owners anticipate closing the Bevo location in late July and opening on Southwest in early August.
The new restaurant will feature a sit-down menu that incorporates new dishes and some popular items from its original location such as Tex-Mex–style burritos, chilaquiles, and tacos doused with Taco Circus’s signature “Mountain Dew” hot sauce made from fresh habaneros, pineapple, garlic, white vinegar, and salt. The drink menu will have “unique and crazy cocktails” as well as classic margaritas, Taco Circus chef/co-owner Christian Ethridge said in a statement.
Courtesy of Taco Circus
Christian Ethridge
“I want to bring the Austin-style Tex-Mex experience to St. Louis in a way that’s familiar but surprises you every visit. I’m here to bridge the gap between flashy and tasty, offering classic, guilty pleasures done with high-end ingredients,” Ethridge said.
Ethridge will team up with local entrepreneurs Sean Baltzell, the creative mastermind behind local businesses such as Tower Classic Tattooing and Parlor Arcade Bar, and Casey Colgan, a local mixologist and artist, to fine tune his vision for the new restaurant’s interiors.
The restaurant will be open for lunch, dinner, and late-night service. It will also offer happy hour and late-night specials. The dining room will seat about 50 and the large, tiered, tree-shaded (and dare we say, iconic) patio will double the space and accommodate large parties.
The new Taco Circus location marks a milestone for Ethridge, who opened the original Taco Circus location in 2015. Ethridge wanted to serve big, flavorful, Texas-style eats to guests at reasonable prices, and his mission at the new restaurant is similar.
“Offering large dishes, priced well and beautifully plated, we’re raising the bar for taquerias,” Ethridge said. “I challenge you to find a better taco.” To which we'd add, and a better patio.
Photo by George Mahe
