EAT, which is an acronym for ‘eggrolls and tacos,’ opened last weekend at 1371 Andre St. in Locust Point. The new bar and restaurant takes over a space vacated by In Like Flynn Tavern.
Local hospitality veterans Doug Campbell, Michael Leeds, and Spike Owen are the owners of EAT.
Campbell and Leeds are co-owners of pizza and whiskey bar Barfly’s in Riverside. Leeds has been in the hospitality business for 30 years. During this time, he started and sold Sean Bolan’s Pub, which had a location in Federal Hill and is still open in Bel Air, and opened Barfly’s in 2011. Campbell, who recently retired from a 30-year teaching career, has worked at Barfly’s for the past 10 years and became a partner in recent years. Owen was a co-founder of Key Brewing and Austin Grill and has worked in the hospitality industry for many years.
Leeds said he’s had the concept for EAT in his head for years. Owen is friends with the building owner at 1371 Andre St. and approached Leeds and Campbell to see if they’d want to open something together. Leeds said the trio has been friends for more than 10 years.
EAT has a Mexican/Asian fusion menu. While the team will continue to roll out the menu in phases and refine the exact dishes over the next few months, Leeds said there will be a daily menu consisting of appetizers; orders of two tacos with Mexican rice and beans; egg rolls; and specials.
The menu over the weekend included appetizers such as grilled wings, quesadillas, chips with salsa and guacamole, and fried buttermilk chicken things. Taco options included chicken, steak, and tequila-lime shrimp. Specials included braised pork in a tangy tomatillo sauce.
Leeds said there will eventually be menu staples, as well as specials every week. EAT will also be adding more kid-friendly items.
The menu was created by Owen and Manny Martinez who runs the kitchen.
A sushi bar will also open within a month and by the spring EAT will add a soft-serve ice cream machine with a carryout window on Beason St.
The signature drink at EAT is its margarita using a housemade mix. There is a variety of tequilas available as well as EAT’s jalapeño-, vanilla-, and pineapple-infused tequilas. Leeds said a mix of pineapple and jalapeño has been a popular choice so far for patrons.
EAT also has Mexican and Asian beers on draft and in cans and bottles, as well as a selection of liquor and wine.
Currently, EAT is open every day at 4pm. It will soon open for lunch at 12pm on Fridays, Saturdays, and Sundays. The team is also thinking about doing breakfast at 9am on Saturdays and Sundays with English Premier League soccer playing on the televisions.
The interior of the former Irish bar was renovated to give it a “Mexican cantina” feel. It was painted, new tables were added, a sushi bar was installed, and a bar top was built using Mexican tiles. New signs were added to the exterior as well as a new red facade.
EAT is still working on filling out its staff for the kitchen and front of the house. Leeds noted they have already hired some teenagers from the neighborhood and are looking for additional employees, encouraging those in the area to apply.
After their first weekend, Leeds told SouthBMore.com, “We want to thank the neighborhood for the overwhelming support. We saw people coming in more than once.” He commented how the clientele was a mix of people he already knew from years of living and working in the community, as well as new people he met at EAT.
via https://www.southbmore.com/2023/01/31/eat-eggrolls-and-tacos-opens-in-locust-point/
