![]() ![]() “It’s not uncommon to find a cheeseburger and a hot dog at a taqueria, and sometimes, when you’re a young, scrappy kid skateboarding all day, you get both.” “We’re both very proud to be Latinos, to be a part of the Latinx community,” said Meyer, who grew up near San Diego’s border with Tijuana, where his parents were born. The duo planned a similar bricolage for Low Bar’s menu: Mexican-inspired while making use of California produce, convivial yet sophisticated, top quality but no utensils necessary, and above all, third-culture food. It would be, according to Meyer, “a dive bar that grew up a little bit. They decided to call the place Low Bar, and to eschew the kind of frou-frou attitude attendant to overpriced cocktail bars festooned with hanging greenery. ![]() “There was never any back and forth over what our jobs were going to be.” The only difficult part was figuring out what kind of a bar they wanted to run. “This dude’s a bartender and I’m a chef,” Meyer joked. Co-owning a venture in Oakland was a “no-brainer” for the longtime friends. The idea of like, everyone wants their own spot, you know?” said Meyer, longtime sous chef of Oakland’s Hopscotch, who was on the precipice of realizing that dream when he and Paez spoke to Eater SF in February 2020. ![]() Before the world turned twice over, Matt Meyer and Daniel Paez were understandably giddy. ![]()
0 Comments
Leave a Reply. |