Gallery: First Look: Salvation Taco, April Bloomfield and Ken Friedman's Murray Hill Taqueria

Al Pastor ($3)
Al Pastor ($3)
"We use a mix of belly, shoulder, and leg meat," says April. "It's all sliced thin and marinated overnight, then stacked up on a vertical spit and roasted. We do the whole thing, pineapple and all." The meat is sliced thinly off the spit and piled into a tortilla with some slices of pineapple and cilantro leaves.
Pork Belly and Pineapple Salad ($10)
Pork Belly and Pineapple Salad ($10)
A salad by name if not by nature, this one is a big pile of deep fried confit pork belly tossed with grilled pineapple, mint, and cilantro in a hot salsa.
The Sign
The Sign
The space used to house an old Salvation Army, hence the name. "We wanted to keep some history of the old place here," explained April. Indeed, the logo on their coasters is a play on the official Salvation Army logo.
Crispy Pig Ears ($7)
Crispy Pig Ears ($7)
You might recognize these from the menu at The Spotted Pig, April's first New York restaurant. Here they're dusted with a spiced powder and served with lime. "You have to have the lime with them," she says.
The Bar
The Bar
The larger of the two bars run by Sam Anderson, formerly of the Hotel Delmano. His drink list is based around Mexican spirits and reinterpretation of Mexican cocktails, all designed to complement the food.
Roasted Cauliflower with Curried Crema ($3)
Roasted Cauliflower with Curried Crema ($3)
April's not shy about applying the flavors of her native England. Here, roasted multi-colored cauliflower and broccoli on a fresh corn tortilla with a big swipe of curry-scented crema. "We add a fried curry leaf to the taco because it has that real savoriness. Sort of meaty, almost," she says.
The Comal
The Comal
Masa is delivered daily from Nixtamal in Corona, and the tortillas are hand-pattied and cooked fresh on an electric comal behind the bar.
Skirt Steak with Pecan and Chipotle ($3)
Skirt Steak with Pecan and Chipotle ($3)
Grilled skirt steak, sliced thin and doused in a spicy salsa. "It's made with chipotle chilies and guajillos, which I like with the buttery steak," says April. A scatter of pickled carrots and cilantro top the taco.
Ceviche Verde con Chicharones ($9)
Ceviche Verde con Chicharones ($9)
"The base is spinach flavored with coriander seeds, cilantro leaves, and a bunch of other green herbs," says April about the Ceviche Verde. Wild striped bass is cubed and tossed briefly with the acidic, herbal base, then piled into a bowl with crispy pig skin chicharones and dehydrated apple crisps.
Moroccan Lamb Breast on Naan ($4)
Moroccan Lamb Breast on Naan ($4)
It ain't exactly a taco, but it fits the same "tasty meat on bread-like item" formula. "We cook the naan on the plancha," explains April. "It's a yeasted dough that puffs up and gets charred and finished under the salamander." The lamb breast is rubbed with morrocan spices and roasted, then picked off the bones and crisped up on the plancha before being placed on top of the naan with pickled cucumbers, mint, and yogurt. "It's like moroccan lamb carnitas."
Confit Chicken Thigh Torta ($8)
Confit Chicken Thigh Torta ($8)
There are three tortas on the lunch menu, priced at $8 or $9. The bread comes from Texeira bakery in Newark and is grilled crisp around the stuffings. The chicken thigh (pictured) comes with confit chicken, bits of crispy skin, an adobo sauce made with ancho chilies and chocolate, avocado, black beans cooked with lard, shredded lettuce, and pickled radishes. There's also a grilled lamb tongue sandwich ($9) and a braised short rib sandwich ($8) on the menu.