Carving the First Spanish Ham Inside Como, Opening Soon in Mt. Pleasant

Como Taperia is one of several restaurants currently under construction that I’m really excited about. If this is the first you’re reading about it, we first reported on its coming back in April (link). It’s located on the northeast corner of 7th Avenue and Main Street, right at the start of Mt. Pleasant’s South Main strip.

The 60 seat, Spanish-inspired eatery still has a way to go before launch, but on Saturday afternoon owners Shaun Layton, Frankie Harrington and Justin Witcher brought together the beginnings of their team so as to introduce them to the space, have a drink, and practice slicing (and eating) a full leg of Spanish ham.

I got wind of this first “staff meal” and slipped in to take some photos. I ended up drinking a beer, taking advantage of the ham (that sounds really bad) and finding another reason to get excited about the place: the staff. Seriously, the crew they’ve so far assembled looks tight — no small feat given the current labour shortage!

Among the folks serial diners and industry types might recognize serving the Como front of house are Kris Betts (L’Abattoir, Crowbar, Savio Volpe), Mark McNeil (Savio Volpe, Chambar, Ask For Luigi), Claudia Fandino (Bao Bei, Cascade, Tocador), Shiva Reddy (Boulevard, Hawksworth, Juniper), Camilo Romero (Merchant’s Workshop, Wildebeest) and Laura Clemis (Tacofino, Vij’s, Nicli Antica Pizzeria). As a nucleus – with Layton and Harrington also up front – that’s a pretty spectacular group for opening day! The kitchen appears to be just as solid with Gary Lo (L’Abattoir, Bauhaus, Burdock & Co.), Alborz Hashemi (Nightingale, L’Abattoir, Maison Boulud) and Taeyoung Chang (The Acorn, Dirty Apron) joining Witcher in the back.

Como is on track for a mid-November opening. I kept my photos in tight so as not to reveal too much of the state of the unfinished interior (by request), but take a look inside just the same…

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There are 4 comments

  1. So, it’s happening.. nice!!

    Ever since that incident, I’m still a bit skeptical whenever you mention a Spanish Tapas style restaurant opening Andrew.. haha

  2. Not much I can tell you that I haven’t already, Jamie. It’s still a mess of construction.

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