Chef Troy Guard is bringing back his original TAG Restaurant for ONE night only at Guard and Grace. After 12 years in business, the closing of Chef Guard’s TAG Restaurant in May of 2021 due to the coronavirus pandemic allowed him to focus on his expanding concepts like Bubu, Grange Hall, Guard and Grace, and several others.
“I wanted to go out on top,” says Guard. “Really, it all just came down to: It was a great run. Let’s go out on a high note and focus on the other restaurants opening up and make sure they have what they need.”
TAG was still successful when it closed, but Guard saw an uncertain future for his first restaurant amid the current pandemic climate. He decided that one-off concepts were not where he saw TAG Restaurant Group moving, instead choosing to focus on growing brands: four-unit fast-casual Bubu, the four-unit casual-dining Los Chingones, two-unit Guard and Grace, HashTAG, and FNG. The menu, however, is a different story. After being asked about the return of TAG Restaurant and the much-loved unique fusion cuisine created there, Guard says that while TAG will remain closed, he is “excited to execute many of the most missed dishes from TAG and thrilled for guests to experience this one night only occasion.”
“I wanted to bring back TAG Restaurant through a pop-up at Guard and Grace because that’s really where it all began for me. Everything I had done in my life up to that point was really just preparation for my own place. Without TAG, I might not have gone on to open any of our other great restaurants,” said Guard. Chef Guard and friends are excited to welcome diners to Guard and Grace for a night of one-time-only feast of courses and cocktails.
The menu features TAG classics like Guard’s famous Taco Sushi; Kobe Beef Sliders with gorgonzola aioli, caramelized shallots, and duck-fat fries; and a decadent Banana Cream Pie. Each course comes with paired cocktails from Beverage Director Nikki Guard.
MENU: Amuse: Taco Sushi / charred hawaiian ahi / sushi rice / guacamole / li-hing mango salsa
First course: Caramelized Butterfish / crab / soy beans / yuzu kabayaki
Paired with: Kumquat Jalapeno Mojito
Second course: Kobe Beef Slider / gorgonzola aioli / caramelized shallot / duck fat fries
Paired with: Black Rose
Third course: Sous Vide Grilled Hanger Steak / fingerling potatoes / peppers / watercress blue cheese salad
Paired with: Amante Picante
Fourth course: Banana Cream Pie / mascarpone whip cream / burnt orange syrup
Paired with: Midnight Express Martini
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