Taco Bamba Taqueria, Falls Church, VA

2190 Pimmit Drive

Falls Church, VA 22043
(703) 639-0505

The best part of the Taco Bamba experience was its location.  You know you’re in America when you park in a strip mall with a host of international variety.  Nestled between a Karate Studio, a Latin Market, a Persian Bakery (run by Armenians), a Neo-classic French restaurant, and a dive bar with a host of smokers chatting it up outside, you’ll find Taco Bamba.   That’s pretty much where the intrigue ends.  

We seek out restaurants through a wide variety of means—word of mouth, just passing by, Groupon and Specialicious ads, Restaurant Week promotions, and other reviewers.  This visit to Taco Bamba was a result of the latter.  Tom Sietsema of the Washington Post reviewed Taco Bamba a few weeks ago and gave it a good rating (2 out of 4 stars).  We think that’s a bit of a stretch.  1½ at best. 

The menu is pretty much a la carte.  Mr. Sietsema does a great job of explaining the menu, so we wount venture too far from our experience here.  We ordered 5 tacos total:  Chorizo, 2 chicken, shrimp, fish.  The authentic nature of a dual-shelled corn taco made them reminiscent of a visit to Mexico.  We tried the guacamole based on the Post suggestion and yes, the grilled avocado does make a difference.  For desert we tried the rice pudding. 

There seemed to be a disconnect between the order taker at the register and the chef.  Our orders came out in separate plates at separate times and thank goodness it was not crowded at the time or everything would have been difficult to track.  There are two patio-style metal tables with a few chairs each outside the restaurant.  A small dining “bar” can accommodate dining singles, but perhaps the best bet here is to take your tacos to go.  Even though the tables are around the corner from the bar and its host of smokers yapping it up, it was close enough to smell/hear their rambunctious conversations.

On the bright side, there is a salsa to address the full array of flavors and spices found in Latino culture.

It was pretty cool to have some tacos, stop off at the Latino market, pass kids in their karate garb as we walk by the Dojo, and stop to chat with the nice Armenian Iranian bakers all made an interesting international experience in Falls Church.  Bottom line:  skip past Taco Bamba, say hi to the bakers, and pick up your chorizo at the Latino market and make your tacos yourself.

McLean 1910, McLean, VA - CLOSED

1394 Chain Bridge Road
McLean, VA 22101
(703) 356-1700

Several months ago one of us dined here with a neighbor and had an enjoyable dining experience despite the pricey menu.  So, when a Groupon came out for McLean 1910, we jumped at the chance to dine here together and save a few bucks. 

Despite the beautiful wooden tabletops, the over-the-top minimalist décor gives this place a sterile feel.  The large windows seemed to open up what is a rather a small dining space with a full bar in the back behind the booths.  One nice thing about the spacing was that we felt we had some privacy at the booth which we always prefer.  In other words, other diners, that were scarce anyhow, were not breathing down our necks.   

This mid-to-upscale restaurant was named for the year the municipality of McLean was established by the founder of the Washington Post and its first editor, John R. McLean.  For many years, McLean’s Three Pigs barbeque resided in the corner lot in this McLean strip mall laced with nick-knack shops, a lighting store, a Russian store, a pharmacy and a paint store. 

Although the menu was rather limited, we appreciated the fact that McLean 1910 serves humanely-raised meats and other sustainable ingredients.  The server, Eduardo, helped us to select our food.  Our appetizers included a rich Lobster Bisque and the “1910 Salad.”  The bisque’s aroma and taste were superb.  We had to order a second (or was it the third?) plate of fresh bread to dip into the bisque—a combination that represented the best lobster roll this side of Boston.  A signature bread spread on the table was a combination of a green chimichurri sauce and a white bean sauce.  Neither of these was particularly tasty, though the presentation had an aesthetic appeal, but the rest of the food more than made up for it. 

For our entrees, we ordered the Buccatini pasta and Diver’s Scallops.  The homemade pasta was thick long tubes of spaghetti in a rich tomato-based gravy, spinach and pine nuts, as well as two slices of garlic toast.  The scallop dish was served with a green-tinted lemon caper sauce.  The five scallops sat atop a circular presentation of spinach sauté, tomato, garlic and an abundance of crunchy fennel root (perhaps they can back off on the fennel a bit).

From the bisque to the check, the attentive service, including a visit from the chef, made this an enjoyable dining experience.  Though the meal was indeed pricey, the quality of the dining experience was worthwhile.  It might be a good venue for small special occasions or special nights out rather than a regular place to visit.  It will probably be a while until we return.