Lone Star Taco Bar opened its doors on January 31st, 2012.
Lone Star is the collaboration of the shared and individual experiences of owners Aaron Sanders and Max Toste, who spent much of their early years in Texas and Southern California, respectively.
Aaron and Max felt it was important to stay true to the same ideas that are central to Deep Ellum, but in a separate and unique way. This was an opportunity to produce a new venture with a style all of its own.
The flavors found on our menu are both familiar and robust, inspired by the open air markets and taquerías of Austin, Dallas, and Mazatlan, Mexico.
Chef Rian Wyllie utilizes fresh ingredients prepared in a variety of ways to produce a complexity within simple fare. The menu features house roasted, smoked, pickled, and fresh chilis, hand-made masa harina corn tortillas, slow-cooked pork carnitas, and mesquite-smoked beef barbacoa, to name a few.
Like Deep Ellum, at Lone Star our focus is on artisanal products. Whereas Deep Ellum was intended to represent the ultimate idea of the Modern American Bar, Lone Star represents the ultimate in mezcal, tequila, and Mexican street food. We attempt to select the tequilas and mezcals with the most integrity, flavor, and traditional methodology. Our beer selection is intended to pair with and enhance our tequilas, mezcals, and food. And of course, like its sister restaurant, fresh juices, house made ingredients, and the best stuff we can find goes into our cocktails.
This being said, the true purpose of Lone Star was to create a fun and relaxing environment where we and all of our friends would want to hang out. So with all of our efforts and lofty ideas, in the end we just want to have yummy tacos
and a bunch of margaritas.