Since our last reporting on the newly opened COATI food hall (coatiuprise.com), a couple new vendors have popped up: Equilibrium Sandwiches comes via former Tapateria chef Chris Lerdall, whose opening menu features items like a Bahn Mi, French onion dip and a pork loin with blueberry compote and Gouda cheese.
“The concept takes opposing flavor compositions and combines them to create unexpected, yet balanced flavors,” he says. “While I love fancy techniques and high-end concepts, I take these things to create approachable sandwiches that even the pickiest eaters can dig.” Chef Mark Soto has parked the Slow Downz Texas Creole food truck after a year and a half to try out brick-and-mortar at COATI. He changed his Creole-Cajun-inspired Tex-Mex menu accordingly.
His barbecue plates are gone; his bestselling Frito pie and Texican Po Boy have stuck around; and new dishes include a Craw-dog (a beef hot dog covered in crawfish étouffée) and a chile-braised, smoked beef birria Oaxacan grilled cheese on Texas toast. “It’s the same Slow Downz style and flavor, cozy comfort food, but with a sexier look, more elevated,” he says.