Bumping this - how we looking Costa? Excited for the opening.
La Bodega is BACK!!
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Last: 4 mo ago by spike427
Good morning!
We have just begun training today. I wish we had more staff to train honestly but we remain positive and hopeful. That said, out of all factors, the opening trajectory is most affected by staffing.
We are getting ALOT of messaging about opening. We are humbled.
Thank you so much for checking in.
Costa
We have just begun training today. I wish we had more staff to train honestly but we remain positive and hopeful. That said, out of all factors, the opening trajectory is most affected by staffing.
We are getting ALOT of messaging about opening. We are humbled.
Thank you so much for checking in.
Costa
I am seeing 'Rajas Potatoes' on the menu. Is that traditional rajas mixed with potatoes--essentially cheesy-poblano-fries? Definitely looking forward to that.
When I first read this I thought it was a jab at Costa Vida, which is across the street. My mistake.MS08 said:
Bumping this - how we looking Costa? Excited for the opening.
The rajas potatoes are roasted poblano, onion, and charred tomato salsa. This style is more conducive to the application we are using them for. So, technically they are a bit non traditional, which is on brand as much of our offerings are traditional with a contemporary slant.
That all said, when we toss the rajas potatoes with a little of our poblano cream it turns out pretty heavenly and is pretty traditional tasting….
That all said, when we toss the rajas potatoes with a little of our poblano cream it turns out pretty heavenly and is pretty traditional tasting….
Oh man....roasted poblanos and taters are a match made in heaven. Yall need some early taste testers right??
When my wife and I were newly married and broke, Bodega was our special "eat out" place. It was unique and flavorful enough to make it a treat, without spending $100 on dinner. Now, 20+ years later, we are so excited to go back. I know it will be even better!
When my wife and I were newly married and broke, Bodega was our special "eat out" place. It was unique and flavorful enough to make it a treat, without spending $100 on dinner. Now, 20+ years later, we are so excited to go back. I know it will be even better!
Thank you kindly.
We have had a lot of fun writing up all the new things whilst bringing back old faves. For me, I'm most excited about the new take on drinks we're doing.
The shakers obviously honor the brand and galvanize it as the original La Bodega, but we think the new "SOCO strength" swirls will be very popular.
We also had to honor the golf course and golf culture by serving a frozen Jackhammer.
We have had a lot of fun writing up all the new things whilst bringing back old faves. For me, I'm most excited about the new take on drinks we're doing.
The shakers obviously honor the brand and galvanize it as the original La Bodega, but we think the new "SOCO strength" swirls will be very popular.
We also had to honor the golf course and golf culture by serving a frozen Jackhammer.
Honor the golf course??Costa and Andreas said:
We also had to honor the golf course and golf culture by serving a frozen Jackhammer.
Haha that does sound odd. Acknowledge pebble creek golf course I should say
So the Facebook page mentions crab cakes and I see that Peter Madden is involved with the menu. Does that mean that we'll see Madden-style crab cakes? I'll take either the one from Madden's or the food truck because they were the two best I've ever had yet somehow different from each other. I would always say that his crab cakes were more crab, less cake.
Me and Greg will be the first ones at the soft opening.
watching for updates
Ah, OK, Pebble Creek. I had not drawn that conclusion. Kind of a stretch, IMO. We westsiders don't identify with Pebble Creek. Now, maybe some water tower-inspired cocktails (lol). Two towers within 500 yards of the restaurant!Costa and Andreas said:
Haha that does sound odd. Acknowledge pebble creek golf course I should say
AggiePhil said:Ah, OK, Pebble Creek. I had not drawn that conclusion. Kind of a stretch, IMO. Us westsiders don't associate ourselves with Pebble Creek. Now maybe some water tower-inspired cocktails (lol). Two towers within 500 yards of the restaurant.Costa and Andreas said:
Haha that does sound odd. Acknowledge pebble creek golf course I should say
Got that covered with our mimosa towers on the weekend!
Water tower-inspired cocktails...I like that idea!Costa and Andreas said:AggiePhil said:Ah, OK, Pebble Creek. I had not drawn that conclusion. Kind of a stretch, IMO. Us westsiders don't associate ourselves with Pebble Creek. Now maybe some water tower-inspired cocktails (lol). Two towers within 500 yards of the restaurant.Costa and Andreas said:
Haha that does sound odd. Acknowledge pebble creek golf course I should say
Got that covered with our mimosa towers on the weekend!
As long as the drinks aren't watered down.
Will the drink have a picture of the drink on the drink?
Howdy! My name is Brook Dryden, and I'm a reporter for the Life and Arts desk at the Battalion. There is a lot of excitement about the reopening of La Bodega, and I was hoping to set up an interview with you to talk about the restaurant for my story. Thank you and have a great rest of your day!
Hi there. Yes of course.
info@eccellgroup.com
info@eccellgroup.com
Assuming you're doing fish tacos, what kind of fish will you be using, out of curiosity?
We have ahi tuna, salmon, crab cakes, calamari, and shrimp. For the traditional fish taco the white fish will vary depending on availability, freshness and quality.
Hmmm ok. So odds on it being mahi mahi and not tilapia? Again just curious.
Could be haddock, walleye, cod, or mahi amongst a smattering of others….
FlyRod said:
Hmmm ok. So odds on it being mahi mahi and not tilapia? Again just curious.
Please not tilapia.
Thank you so much! I sent a message to that email address.
Looked like it was open the other night. Assuming that was the soft opening. When can the rest of us commoners show up?
Tailgate88 said:
Looked like it was open the other night. Assuming that was the soft opening. When can the rest of us commoners show up?
We are trying to go tonight! Hope we can get in (think they opened yesterday).
Went this evening. It was good! They had a good crowd! We enjoyed our food and Sam was our server and did a great job explaining anything we needed to know and tending to all of her tables.
My only critique would be to take the kernel corn out of the pico. Good pico stands on its own and corn does not add anything. Plus you are already getting corn in the tortillas.
We will be back! My wife was glad to return to a place we frequented often when we moved here!
My only critique would be to take the kernel corn out of the pico. Good pico stands on its own and corn does not add anything. Plus you are already getting corn in the tortillas.
We will be back! My wife was glad to return to a place we frequented often when we moved here!
One of my old roomates in 2012 used to work at Bodega and so we went ALOT bitd and I took the wife Monday evening.... everything was great. The mango habanero sauce is just how i remembered it. We'll be back a hundred times.
We went last night. The only complaint was that it took my friend forever to get her skinny margarita (as in a good 10-15 minutes after I received my pineapple jalapeño marg). She even received her food long before her drink. I think the server comped it. We will be frequent customers though. I get that they are still working out the kinks. The Tijuana Caesar salad with chicken was fantastic.
Yeah the bar was really backed up last night. Our server apologized profusely
Everything else was fantastic, and we will be back often.
Everything else was fantastic, and we will be back often.
2007fightintexasaggie
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Is an online menu coming soon? Been so long, I don't even remember what all was offered. But do remember that we never left disappointed on both the food and beverage front.
https://labodegabajatacobar.com/2007fightintexasaggie said:
Is an online menu coming soon? Been so long, I don't even remember what all was offered. But do remember that we never left disappointed on both the food and beverage front.
Ohhh I like this!!
Howdy! My name is Brook Dryden, and I'm a Life and Arts reporter for Texas A&M's student newspaper, the Battalion. I'm currently in the process of writing a story on the reopening of La Bodega. I was curious if anyone on here ate at the original La Bodega and wanted to tell me their thoughts on the reopening of the restaurant. If you'd like to help with the story and don't mind telling me your first and last name, you can email me BrookDryden@tamu.edu. Thank you so much!