At Parklife, Chef Scott Coschnudy brings his heritage to the desk to create an entire new sort of taco.
Tacos are an underrated and versatile vessel. While it is true that this dish has Mexican origins, the idea of the tortilla-stuffed taco itself can simply be tailored to all types of flavors and cuisines. And proper now, no Brooklyn restaurant proves that greater than Parklife, the place Mexican tortillas function the inspiration for showcasing the flavors of Texas and Iran.
Parklife is a bar with ample indoor and outside house, and the punkish little sister of in style efficiency house Littlefield. Both corporations’ names come from his British rock bands, Littlefield from a Depeche Mode music, Parklife from a Blur music, and his 4th Street off-site premises in Gowanus. It operates on the other aspect of the.
Chef Scott Khoshnoudi co-owns Parklife and Littlefield with Julie Kim, whom he met whereas learning engineering on the University of Texas at Austin. They have been working Littlefield collectively since his 2009. In 2017, we moved to our present location and commenced our taco enterprise in earnest. El Atradero, then a massively profitable taco pop-up by chef Dennis Lina Chavez, operated out of Parklife’s kitchen for some time.
Parklife’s Squash Tlayuda is a big tortilla that may be rolled up and eaten. Photo: Hannah Berman, BK Reader
After Chavez’s resignation, Khoshnoudi, who beforehand labored at Michelin-starred eating places WD~50 and Aquavit, determined he needed to proceed serving tacos on the bar.
“I’m not Mexican, so I used to be making an attempt to be delicate about plagiarism and issues like that, however this was a taco place,” Khoshnoudi stated.
He felt like he was upsetting the apple cart by taking up the job, however he needed to deliver his personal aptitude to the menu. He determined to fuse Mexican recipes with dishes he had been aware of since childhood.
Born in Texas, Koshnoudi is the son of immigrants. His father is Iranian, and his mom is a first-generation Frenchman of Czechoslovakian descent from South Texas. Shortly after his beginning, his household moved to Tehran because of his father’s profession as an engineer.
Lamb beriyani tacos made with Parklife Persian yogurt circles and sumac. Photo: Hannah Berman, BK Reader
Qashnoudi stated her household needed to go away Iran when the revolution started due to her grandfather’s place within the army. While he fled by way of Turkey together with his mom and sister, his father headed north and so they all met up in France earlier than returning to the Dallas space.
“This was my story as a result of I needed to make it about my background,” stated Khoshnoudi. [the food is] It has been delivered to your mouth. ”
Influenced by his household’s migration, most of the dishes Khoshnoudi remembers from his childhood are a pleasant fusion of Persian and Texas delicacies.
“It’s what I grew up consuming,” he stated. There was all the time a mixture of various things within the fridge, and I’d pull them out and make my very own lunch. That’s what I used to be consuming. So at the least it really works for me. ”
Parklife’s Fritto Pie has been reimagined. Photo: Hannah Berman, BK Reader
The ensuing menu is an upscale fusion of three taste profiles. The tacos are served on tortillas produced from masa that’s floor in-house. Some of the tacos are extra Iranian-style, comparable to jougeh kabab and lamb beriyani. There are additionally extra clearly Texas dishes, like smoky potato salad tacos.
Fritto pie has been up to date and glamorized. The Texas model is often eaten straight out of the bag of fritos, however Coshnudi’s comprises firmer meat, is dressed up with a neat casing that approximates the style of fritos, and is made with queso. The lacy chips add an exquisite flourish.
Each dish at Parklife is ready and introduced with the sort of consideration to element you would not count on at a bar.
Parklife is situated at 636 Degraw Street and is open Tuesday by way of Sunday. Closed on Mondays.