The art of tacos

TORONTO—Design firm One Method found a new way to float a restaurant concept in July with a combination art sale/pop-up taco stand in the company’s King West office. The event, promoted only through word of mouth on Twitter and Facebook, drew 125 people who bought art from graphic designer Matt Webb and received three tacos each.

The brainchild of One Method’s design director Andrew Richmond, La Carnita was born from “a love for food and combining art with food,” Richmond told ORN. “It’s been my dream to one day open a restaurant.”

Although Richmond describes cooking as a passion rather than a career, One Method president and chief creative officer Amin Todai is no stranger to the restaurant business, as co-owner of Lucien and Lou Dawg’s restaurants in Toronto. Further beefing up the industry lineup was one of Bloordale restaurant Ortolan’s chef/ownersm Daniel Usher, as a quid pro quo for the help that the design firm gave the restaurant during its opening, said Richmond.

(L–R) Toronto-based graphic designer Matt Webb, One Method’s Andrew Richmond and a La Carnita team member.

Although the focus will always be on tacos and Mexican street food, the team is hoping to eventually develop the concept into a sit down restaurant. In the mean time, they’ll continue with the pop-up idea, and are already planning future events that involve guest chefs from around Toronto, and also make use of other social media such as FourSquare. “We’ll offer different promotions and offers in terms of checking in for the next session,” said Steve Miller, vice-president and creative director. “We’ll create content based on each event, and engage our followers to create art. It’s a further way to engage with the people that love food.”