Combining Asian culinary roots with love of the established Mexican food scene on Cherokee Street, Sue Wong-Shackelford and husband Mark Shackelford plan to open Kalbi Taco Shack in late spring or early summer at 2301 Cherokee St.
Inspired by a trip to Los Angeles some years ago and her own upbringing with parents who both worked in the restaurant industry, Wong-Shackelford is looking forward to bringing pan-Asian cuisine with a Mexican twist to South City.
“I want people to experience all of the flavors and fresh ingredients and homemade sauces,” said Wong-Shackelford, who has worked with daughter Olivia Shackelford to develop the menu.
The counter-service eatery will feature build-your-own options where customers can choose from tortillas and breads from Cherokee Street vendors and add proteins like boneless short ribs, sweet and spicy chicken, pork or tofu. Toppings will include a house-made slaw of Napa cabbage with a tangy vinaigrette and a house-made aioli.
The space formerly housed a variety of retail businesses, so Wong-Shackelford said they are transforming it into a restaurant, adding a kitchen and dining room that will seat approximately 30, as well as a patio in back.
This article appears in March 2016.