Zubi’s Taco Kitchen + Bar - Review - College Park - Atlanta - The Infatuation
"At Zubi’s Taco & Bar, strangers strike up conversations and maybe even exchange numbers by the end of the night. The strong drinks and upbeat soundtrack (of R&B, jazz, and house) probably help. As do the friendly servers who seem to know everyone at the bar by name. But you’re more likely to make a new friend at this compact College Park Mexican restaurant than you are to remember the tacos—pulled beef and chicken could use a bit more seasoning, but they get the job done. The real standout on the menu is the Trio Dip with guac, queso, and salsa. Instead of basic chips, you get soft, pillowy fried tortillas with crisp edges, kind of like a sopapilla. On nice days, head to the huge, string-lit patio, which is just as good a spot to snack, sip, and strike up conversation. Food Rundown Lemon Pepper Wings Fried until the skin cracks like thin ice and hit with plenty of seasoning, these wings are off to a great start. But most of the flavor stays on the surface since the meat underneath could use a little more punch. Still, they're solid coupled next to a cold drink. photo credit: Jacinta Howard Trio Dip Instead of traditional tortilla chips, you get fried tortilla wedges that land somewhere between a chip and a sopapilla. They’re soft, a little chewy, and surprisingly great with the creamy queso dip, salsa, and guac. PlayMute video credit: Jacinta Howard Tex-Mex Beef Taco The beef is a little flat, but it's more seasoned than the rest of the proteins, so it's the standout choice here. PlayMute video credit: Jacinta Howard Chicken Birria Taco The chicken is tender and clearly slow-cooked, but the flavor doesn’t really pop. The consommé helps the taco out—it’s warm, lightly spiced, and adds just enough richness to round things out. Beef Birria Taco The beef pulls into clean, soft strips when you bite in, but the flavor is mild and forgettable. It’s fine but doesn’t carry the depth or spice you expect from birria. Salmon Birria Taco The fish is cooked well, but it doesn’t pick up much flavor, like a story that pauses right before it gets interesting." - Jacinta Howard
