TASTE Review: Esquire Tavern
Big Red Empanada features a red-braised short rib, salsa verde, chimichurri, sour cream, cilantro, and puff pastry. Chef Brooke Smith has turned The Esquire Tavern into a symbiotic experience: bar food in the century-old saloon upstairs, elegant charcuterie plates and oysters at the speakeasy space called Downstairs at The Esquire. Each one is just fine at what it does. But play one off the other and their powers multiply like Voltron.