When Tom Torchut and Ronnie Tarabay opened the doors to Little Tommy’s, the intention was to meet the demand for takeaway requests from Tommy’s Italian, 500-m up the road. The reality, is that Little Tommy’s became just as popular f0r dine-in custom, with the venue’s 45 seats regularly in hot demand. With two Italian venues in the same suburb, the decision was made to shake things up a bit and create a tequila-slinging taqueria, which is aptly named Tommy’s Taco Bar.

With a background in fine dining, Tom knows Italian fare like the back of his hand, so turning his attention to Mexican has been a fun challenge, he says. Tom and the team have thrown themselves into research, trialling and tasting over a six-month development period, to create the succinct-yet-satisfying menu. Tommy’s Taco Bar is ready to debut with a mouth-watering selection of Mexican-inspired dishes, with roughly eight entrees, including must-try bites like kingfish ceviche and beef tartare tostadas alongside jalapeno and smoked cheese sourdough. Of course, the stars of the show are the tacos. You’ll find traditional birria tacos, complete with a rich consomme for dipping, alongside crispy fried-chicken tacos and a vegan option for plant-based foodies. They’re keeping it real too, using Oaxaca cheese that will be specially made by their cheese supplier to ensure that authentic Mexican flavour. Best of all, Tommy’s Taco Bar is intended as a budget-friendly option that caters to families (offering a couple of less-spicy kids quesadillas) with tacos generally hovering around $7.

What’s a taco bar without a margarita? At Tommy’s, you needn’t find out as there will be roughly 10 different varieties to explore, alongside an extensive selection of tequila, agave, mezcal, craft beer and classic cocktails. And if you’ve got a sweet tooth, we’re told the homemade churros and coconut dulce de leche are guaranteed to impress. Tommy’s Taco Bar is here for a good time, not a long one, and is envisioned as a six-month pop-up.

Tommy’s Taco Bar is set to open in a matter of weeks. As always, we’ll bring you all of the delicious details as they come to light.

Image credit: supplied