When a new spot opens in town, we can't wait to check it out -- and let you know our initial impressions. Share a few photos, some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened, sampling a few items, and satisfying curiosities (yours and ours).
Restaurant: Nachobot Location: Two houses south of Jobot Coffee House (Jobot is located at 918 North 5th Street) Open For: Less than two weeks. Eats: Nachos. Just nachos. Price Point: $7
Called Nachobot, as in "not Jobot," and located just two houses down from Jobot, Sagasta's new little eatery features chips with gourmet toppings and, like Jobot, offers late-night hours -- staying open until midnight on weekdays and until 4 a.m. on weekends -- perfect for ASU students or downtown folks with a case of the munchies.
I had a chance to pop in to Nachobot last week, and it wasn't long before I found out the perfect way to eat them.
The menu is small and, as reported, will slowly expand as Sagasta and Jobot chef Dominic Fasano come up with new topping combinations. On my visit, Nachobot offered interpretations of the Sonoran hot dog, buffalo wings, and Chili Colorado (Red Chili) in addition to a veggie option. All cleverly served with chop sticks (Why chop sticks? "Why not?" says Sagasta) you'll find yourself using them, along with your hands, to pick up whatever remains of your munch-worthy meal.
Sagasta's $7 nachos are a value, given their meal-size portions and heaps of fresh ingredients. My Sonoran hot dog-inspired nachos were tasty, a tad shy of the true Sonoran taste due to a minimal amount of bacon bits, but the Schreiner's hot dog pieces, pickled jalapeños, pinto beans, and cotija cheese sauce made for a clever combination of flavors that made me think of football and the fall season. An even better selection were my veggie nachos. Who needs meat when you've got crazy-good caramelized mushrooms, whole garlic cloves, fresh spinach, and cheddar and cotija cheese sauce topped with pico de gallo.
And don't leave out sides of roasted tomatillo and spicy red salsas. Equally tasty, they elevate the flavors of each nacho creation or stand on their own with a pile of crispy chips.
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The best way to eat Nachobot nachos? Sure, you can plop down on the wood bench inside the sparse, small room hung with cool, local art, or take them outside to one of the tables at Jobot, but my favorite way to eat Nachobot nachos is with a cold beer, which means taking them into The Lost Leaf, the cozy drinking establishment next door.
I wish I could take credit for that idea, but the bartender at The Lost Leaf had already beaten me to it.
What say you munchie maniacs? Have you had Nachobot yet? What did you think?