Find us in The GCT Dining Concourse
Breakfast: from 8am-11am
Tacos: from 11am-8pm
DIRTY TACO GCT
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DIRTY TACO GCT •
DISCOVER OUR
TOP FLAVORS.
OUR TEAM.
Geragos and Lee met in college over a Los Angeles Kings hockey match and went on to run a “supper club” out of their apartment twice weekly. They continued the tradition at a Los Angeles restaurant that riffed on their Armenian and Korean heritages — and the Mexican meats they came of age eating. In the process, they found a common thread that would inform their Grand Central restaurant: The third course of every tasting menu was a taco.
Standing behind the counter of Dirty Taco, it’s clear the pair has a lot of ideas. There’s talk of turning the food stall into a “taco omakase” counter after-hours — Lee specifically cites Pujol, another of Olvera’s restaurants in Mexico City — and popping up at bars across the city with a portable plancha down the line. But for now, find them cutting cabeza in the last place you might expect it: two floors under Grand Central.
The taqueria serves most of the usual suspects, making it easy to miss. The chalkboard menu advertises tacos with chicken, pork carnitas, mushroom, and — hold up, is that duck skin? It is, and that’s not all. Since opening on July 26, Geragos, a chef who worked at the Michelin-starred Nolita restaurant the Musket Room, and Lee have been slinging street tacos with duck carnitas and Korean short rib.
OUR PASSION.
OUR FOOD.
The taqueria serves most of the usual suspects, making it easy to miss. The chalkboard menu advertises tacos with chicken, pork carnitas, mushroom, and — hold up, is that duck skin? It is, and that’s not all. Since opening on July 26, Geragos and Lee have been slinging street tacos with duck carnitas and Korean short rib, serving a vibrant and untapped market in GCT.
Cabeza and other cuts of meat rotate in and out as weekly specials. Are Grand Central commuters ready for cow’s head? “You’d be surprised,” Geragos says. The cabeza was apparently a hit. Suadero, a pale muscle meat that’s the star at Taqueria Ramirez in Greenpoint, found fans with local workers. Tacos heaped with crispy duck skin were last week’s special — replaced by lengua, the Spanish word for tongue, this week.
Taco meats not considered, the taqueria has the look and feel of a restaurant that could go on to become a restaurant chain: Orders are punched into a kiosk, and a few minutes later, out come cafeteria trays and takeout containers lined with tacos. According to Geragos and Lee, who also run Prova Pizzabar next door, the plan is to start with Grand Central, then emerge from the underground concourse and open a handful of locations across the city.
