Restaurateur Scott Slater has a new fast-casual, dual-restaurant concept, Spitfire Tacos and Head Lettuce, which debuted Nov. 9 in the Regents Marketplace, 4150 Regents Park Row, Suites #170 and #175.<\/p>\n
Slater, creator in 2009 of Slater’s 50\/50, a meat patty made of 50% ground bacon and 50% ground beef, describes his latest pioneering business model as being “craveable.”<\/p>\n
“Craveable is rich, bold flavors,” said Slater, who comes from a concessions background. “It’s a different approach — meat cooked on a spit, with salads on the healthy side with some really fun ingredients and toppings.”<\/p>\n
Slater said his dual restaurants are breaking fresh ground. “This is the first time the two concepts are side-by-side,” he noted. “At Spitfire, all the tacos and gyros will be cooked on the vertical broiler with a glaze as well as pastrami, which nobody else puts on a spit.” <\/p>\n
Spitfire Tacos will feature seven vertical spits slowly rotating hand-stacked meats like traditional al pastor along with flavorful and unique options like pastrami and Kalbi pork belly. Expect savory offbeat menu choices the likes of boeuf dip spit-roasted Angus steak, Montreal marinade, horseradish slaw, crispy shoestring potatoes, a flour tortilla and hot French onion au jus dip. Or try Castro’s Last Stand with roasted pork carnitas, shaved ham, creamy mustard sauce and a pickle spear wrapped in a Swiss quesadilla. <\/p>\n
“I’ve always loved the idea of unusual tacos and utilizing multiple spits for different meats is something I’ve always wanted to try out,” Slater said. <\/p>\n
On the other side, Head Lettuce offers a healthy, fulfilling design-your-own-salad experience. Salads feature house-made toppings like crispy creole chickpeas, chili lime corn nuts, pickled red onion and olive tapenade, plus fresh dressings ranging from wildflower honey vinaigrette to charred jalapeno yogurt ranch.<\/p>\n
“I just wanted to do something for this neighborhood, something that’s quick and healthy,” Slater explained. “A lot of the other salad places are ‘too healthy.’ I still wanted to bring the healthy concept, but something that’s a little more craveable and fulfilling, so after you eat a salad, you’ll be full.” <\/p>\n
Head Lettuce will also offer salads, bowls and soups all imagined by Slater. <\/p>\n
Talking about the advantages of his two-in-one restaurant Slater said, “They both share a kitchen. We’ve created a new business model that takes advantage of having one management team under one roof.”<\/p>\n
Slater’s breaking other fresh ground as well with his latest enterprise: Both restaurants will be completely cash-free, instead utilizing order kiosks.<\/p>\n
“We will be cash-free accepting only credit or debit cards or payment online via an app,” Slater said. “It’s a much easier way to operate. You order it your way when you walk in, then you go to the shelf and find your name stapled to a bag. We’re trying to make it as easy and quick as possible for busy people to get their food and get out.” <\/p>\n
There are order kiosks at the front of each restaurant and a mobile application soon to be debuted. <\/p>\n
For more information, visit spitfiretacos.com and theheadlettuce.com, or follow on Instagram at @spitfiretacos and @eatheadlettuce.<\/p>","protected":false},"excerpt":{"rendered":"
Restaurateur Scott Slater has a new fast-casual, dual-restaurant concept, Spitfire Tacos and Head Lettuce, which debuted Nov. 9 in the Regents Marketplace, 4150 Regents Park Row, Suites #170 and #175. Slater, creator in 2009 of Slater’s 50\/50, a meat patty made of 50% ground bacon and 50% ground beef, describes his latest pioneering business model […]<\/p>","protected":false},"author":726,"featured_media":264310,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11560","_seopress_titles_title":"Dual-restaurant concept Spitfire Tacos and Head Lettuce opens in Regents Marketplace","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11560,11551],"tags":[],"class_list":["post-264309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-jolla-village-news","category-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/264309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=264309"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/264309\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/264310"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=264309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=264309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=264309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}