4

Touch of Grey News: Greatfull Taco Loses Its Chef

^
Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

The Grateful Dead once said that "the first days are the hardest days," and owner Paul West is finding that out firsthand at his new restaurant, Greatfull Taco (named for, yes, the Dead).

Chef Riccardo Palazzo-Giorgio has left the restaurant after only a few months, citing "irreconcilable differences" with West. It's a shame, not just because the food under Palazzo-Giorgio was top-notch stuff, but because Greatfull Taco is the subject of this week's cafe review. And it was too late to remove our glowing references to Palazzo-Giorgio's in the print edition, despite attempting to yell "Stop the presses!" all the way across Texas to Dallas, where our printers are located.

But it was worth a shot.

Meanwhile, the sous chef at Greatfull Taco, Miguel Romero, is still on board. So there's that. But it's starting to feel as if between this and the recent Stella Sola review that unintentionally corresponded with chef Justin Basye's departure, we're seeing the beginnings of a curse around here.

On the other hand, it could just be that West might be difficult to work with, something supported by this week's review itself as well as the first post we ever wrote about Greatfull Taco: "Self-Described 'Elitist' 'Asshole' Opening a Restaurant." Whatever the reason, I can only hope that the restaurant keeps up the quality of food it offered under Palazzo-Giorgio, who has moved on to new projects.

And while it's too late to amend the print review now, it's not too late to say that chef or not, Greatfull Taco still has some truly great things going for it, like a poolside ambiance despite its location on busy Shepherd and its excellent wine and beer selection.

You'll notice on that beer list that low-end beers like Lone Stars and Bud Lights are listed at roughly the same prices as craft beers like Scrimshaw or Left Hand Milk Stout. West laughingly said that it's an effort to discourage adjunct lager drinkers away from those beers and to American craft beers instead.

I can see where the man might be difficult to work with, but it's hard to argue with philosophies like that.

For more photos from the restaurant, check out our behind-the-scenes slideshow.


Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.