"A former auto body garage in Alexandria got a second life this spring as a grungy-cool destination for elaborate riffs on Mexican food and tequila cocktails. Chef and co-founder Ed McIntosh’s compact food menu reflcets the shop’s size — 47 seats across 1,000 square feet — with four tacos to start, but no burritos or enchiladas." - Tierney Plumb
Rey Lopez/Eater DC