Emeryville's culinary landscape is set to be enhanced by the arrival of Mexican restaurant, Flores. Known for receiving a Michelin Bib Gourmand rating, Flores will be opening a new setup at 5614 Bay Street, Suite 244 as reported by Eater SF. Part of the San Francisco-based restaurant group Back of the House, Flores will begin welcoming guests on November 3, and their quick-service spinoff, Flores Taqueria, commences operations tomorrow.
The Flores brand's expansion, which is already evident in San Francisco and Marin, reflects confidence in Emeryville's blossoming reputation as a burgeoning foodie destination. This news follows an Instagram giveaway dated today, which promises free burritos on the Taqueria’s opening day for 50 fortunate recipients.
The Eater SF article indicates similar offerings to what fans have come to expect from the restaurant. Tacos and larger dishes like mole negro poblano, chile relleno, and enchiladas, complemented with a variety of cocktails, beer, wine, and nonalcoholic beverages. The Taqueria will maintain this theme while focusing on tacos, burritos, bowls, and salads, allowing patrons the freedom to create their personal entrees. Flores seems to be pulling out all the stops in its endeavor to win over Emeryville and San Mateo residents, given their imposing premise, boasting over 6,000 square feet of space, outdoor seating, a dedicated bar, and private dining rooms.
Several considerations contributed to the decision to introduce Flores to Emeryville and San Mateo, explains Adriano Paganini, CEO, and founder of Back of the House. He cites Emeryville's demographics as a significant influence, noting that its tech-savvy, predominantly younger population shares similarities with the Union Street Flores location's clientele. Paganini likens the potential San Mateo clientele to the ones frequenting their Corte Madera outlet, recognizing that while predicting the success of these new ventures is tricky, taking measured risks is fundamental to any business’s growth and expansion.
Flores' appeal extends beyond its tantalizing Mexican cuisine. The restaurant also aims to present an aesthetic feast, courtesy of a unique interior design crafted by Nathan Reed, the creative mind behind Hayes Valley’s Rad Radish. Paganini describes the restaurant's atmosphere as "transportive", with a myriad of patterns and textures symbolizing the diversity of Mexican cities, states, and regions. The result is a sensation of embarking on a Mexican vacation the moment customers step inside.
