Abril Cocina
“And I've gotten the banana pudding for dessert every single time trying to figure out how they make it so freaking good so I can try and make it myself-!!”
“Even straightforward dishes like pulled pork tacos were done in their own way.”
“Loved the brisket taco, hanger steak, bananna pudding, pork appitizer, kids food was so yummy my girls loved it – mac and cheese is amazing.”
Abril Cocina
Take-out: Yes
Accepts Credit Cards: Yes
Wheelchair Accessible: Yes
Good for Kids: Yes
Good for Groups: Yes
Waiter Service: Yes
Caters: Yes
Price range.
$$ Price range $11-30
1 review
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Abril Cocina was like watching a Judd Apatow movie before much editing has taken place. There's Seth Rogen and Paul Rudd just riffin' for an hour about Back to the Future and grandmas, but only 37 seconds of that will make the final cut. The food was very good, but as a restaurant they still have some work to do. Just like Judd Apatow has to trim Jonah Hill's comments about his balls to a minimum, Abril Cocina needs to tighten up the reins a bit to make it where they definitely can.
I am not a vegetarian. My friend is. No, she isn't one of those vegetarians – she can watch someone eat meat at the table. We ordered 6 tacos, of course hers were all vegetarian. The server let us know that they serve the tacos "family style." I get it if this is Buca di Beppo or PF Chang's, but tacos don't really do family style since they are all separate. What they meant was they don't care who ordered what taco, they are coming jumbled together. Then they all arrive at the same time in two sets of three…but mixed up. If you are bringing all six at once, it doesn't seem like too much trouble to get the three for each person on the same stand. And of course there is the potential for eating the wrong one. BUT, the tacos were very tasty for the most part. BUT #2, the Mushroom Grilled Cheese taco is not a taco – it's a flat mushroom cheese disc on a barely foldable tortilla. The Pork Belly Carnitas taco was awesome.
It's a great thing to provide the Sangria mixer and then let patrons bring their own wine to mix in – pretty smart. But when you bring the mixer full to the top with Sangria there is really no way to mix it in your glass when your pour half and half. Your knife becomes the stirrer and there is no room to mix it in the carafe. I love the idea, I just think they should have a little system to make it easy to blend it. These are the kinks that need to be ironed out, but overall it has great potential. Fill the mixer half way and bring it to the table so we can pour the wine in there and mix it up.
The servers were friendly, but not thrilled to have the job. It's a cute place inside. We went on a Friday night and it was busy, but when we looked up we were the only people left in the place and it was like 945. No one rushed us out, but if I heard a vacuum I wouldn't have been surprised. The food here is the highlight, but any restaurant that wants to stay around needs food + ambience + service + courtesy and there is still some work to do at Abril Cocina. But good food is still good food.