It’s really not a bad problem to have. You’re popular. Popular enough that you don’t have the room to serve all the people that want to eat your food. Do you just stay with the status quo? If you do that, at least you know what you’re working with. Or do you go for it and 2X your space!?
I can tell you what Chef Malin Parker of the Screaming Goat Taqueria (6566 Gateway Ave. (941) 210-3992) did. He went for it. And he went for it big time. The brand-new Screaming Goat is about twice the size of the old space on Superior. But it doesn’t feel like it’s lost its quaintness.
One of the things that I loved about the original space is that it felt genuine. It wasn’t overdesigned. It was comfortable, but also a little uncomfortable at the same time. That’s because it was usually super crowded. It wasn’t a place to linger over lunch or dinner. That much is certain. Order, eat, then give up your spot to the next hungry diner.
The new space on Gateway Avenue keeps a lot of that same feel. Yes, it’s a little more designed. I mean that in a good way. They have a community table in this building (that wasn’t even possible in their former, smaller space). I love that touch. Ron Genta’s very distinctive artwork is still present and accounted for. And you can still watch your tacos being personally made for you along the compact ordering line.
The menu is essentially the same as before. It’s loaded with lots of delicious taco, burrito, and bowl creations. These are not your run-of-the-mill, straightforward tacos. They’re using some pretty unique, tasty, and inventive ingredients. (Can you say cactus paddle-roasted onion?) For the uninitiated, here’s what the menu looks like.
SGT Signature Craft Tacos
· Pork Cochinita Pibil: Avocado-Tomatillo Salsa, Arugula, Pickled Red Onion, Queso Fresco
· Beef Barbacoa: Guajillo-Chipotle Salsa, Cactus Paddle-Roasted Onion, Radish, Queso Fresco
· Pollo Asado: Smoked Red Pepper Salsa, Curtido, Pico de Gallo, Queso Fresco
· Braised Beef: Korean Barbeque, Curtido, Cilantro, Lime
· Curried Sweet Potato: Chimichurri, Pickled Onions, Pepitas (Vegan)
· Latin Falafel: Cilantro Chimichurri, Arugula, Pico de Gallo (Vegan)
· Masa-Dusted Cauliflower: Cilantro Chimichurri, Queso Fresco, Cilantro, Lime (Vegetarian)
· Vegan Chorizo: Scotch Bonnet-Roasted Pineapple Salsa, Arugula, Sweet Corn Relish (Vegan)
The tacos use the smaller street taco tortillas as a base. Then they are overstuffed to the gills. You will not walk away from this taqueria wanting. A two-taco serving is plenty for lunch.
For all of you wannabe taco creators, you can still “build your own” using ingredients from a hefty list of proteins, toppings, and salsas (don’t miss the scotch bonnet-roasted pineapple salsa. It’s pretty yummy).
Hey, how about a quick walking tour of the place? We want you to get a feel for the new Screaming Goat!
Sometime in the very near future, Screaming Goat will also offer a great selection of craft beer to accompany your taco feast. So, we have that to look forward to.
They’re also planning on keeping the old place on Superior for a while. It’s still all set up for taco-making! If you have an event that you think that space would be perfect for, ask someone at the restaurant for info. A taco-making party would be fun!
Let’s wrap this up with a little recap. The Screaming Goat is in a new space. It’s just around the corner from the old space. And you’re just going to love it. Same great “Latin Street Food,” more room to enjoy it in. It’s light, bright, airy, and a fantastic addition to the Gateway Avenue food scene. You should make a taco run!
🗓️ SARASOTA FOOD EVENTS 🗓️
It’s summer, so things are a little light. Here are some upcoming local food events that we think you might find interesting. All you need to do is make that reservation. We’ve provided you with a link to more info.
🧑🌾 FARMER’S MARKET INFO 🧑🌾
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