The Best Shrimp Cocktail, at Kingfisher | The New Yorker

"At a breakfast-taco window called Mockingbird—briefly home to a pop-up oyster bar—I ordered what became the best shrimp cocktail I’ve ever had: the sweetness of the plump, chilled meat was drawn out with salt and a surprising lemon zest, served with shaved horseradish and a fruity but balanced cocktail sauce. Mockingbird also presses superlative flour tortillas daily, which get filled with house-made chorizo and scrambled heirloom eggs or Rancho Gordo black beans and Grafton Cheddar, giving its humble taco program a seriously elevated feel." - Hannah Goldfield