Eating Port Chester: Molly Morris of Bartaco
Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurants and kitchens across Rye and nearby communities. When you dine-in, pick-up or call for delivery, these are the folks working hard for you, your friends & family and your taste buds.
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Today we meet Molly Morris of bartaco in Port Chester.
Name: Molly Morris
Title: Assistant General Manager
Location: bartaco Port Chester (1 Willet Avenue, Port Chester, NY, 10573)
MyRye.com: Describe yourself in one word:
Morris: Zealous
How long have you been in the restaurant business?
Morris: I have been in this business for my whole career starting at age 17, and with this company since 2003.
Previously, where did you work?
Morris: I started at Barcelona Wine Bar and eventually transferred to bartaco in May 2011.
Describe your path to becoming an assistant general manager:
Morris: I started my restaurant journey as a cocktail waitress, transitioned into both regular serving and bartending and then into management. Taking care of guests has always been the foundation of my passion for the hospitality industry and eventually led me to management.
What are three attributes that make someone a good manager?
Morris: A great manager is someone who anticipates guests’ needs, genuinely cares, and strives to offer more than just a standard dining experience.
Describe your restaurant’s clientele:
Morris: bartaco serves as a place for various celebrations––you’ll look around the restaurant at any given moment and see a family with young kids, coworkers out to lunch, a couple on their first date––it’s a place for many types of social gatherings and casual get-togethers.
Describe the atmosphere of your restaurant:
Morris: It’s a place that people visit not just for the great food and drinks but for the relaxed atmosphere. bartaco is meant to feel like an escape––a place where people can leave the real world behind and feel like they are on vacation. The chill, yet upbeat music, the coastal-inspired artwork and design details, the smell of fresh lime zest in the air––it’s a place where people can relax and have a great time with friends and family.
Describe the physical attributes of your restaurant:
Morris: The patio offers a year-round view of boats on the water. Our bar area is lively, featuring tall ceilings with custom-built basket lights, plants in oversized planters, with touches of white and navy in the furnishings. The private room, adorned with beach-themed decor, provides banquettes and tables and serves as a great escape from the hustle and bustle of the main dining, while still capturing the bartaco vibe. Overall, our restaurant is meant to feel like your good friend’s beach house––comfortable, relaxed with great decor and delicious food + drinks.
Match a recommended meal with each season:
Morris:
| Occasion | Recommended Meal |
|---|---|
| Warm summer evening | Paloma fresca cocktail paired with spicy cucumber salad and a tuna poke |
| Crisp fall afternoon | Seasonal caipirinha cocktail with a chicken soup and some baja fish tacos |
| Cold winter day | Espresso martini with pork posole and some pork belly tacos |
| Muddy wet spring night | Margaritas with some guac + chips and sesame ribeye tacos |
What is your favorite dish on the menu and why?
Morris: The glazed pork belly is the most delicious taco with succulent pork topped with a sweet and spicy arbol chili glaze––the sweet and spicy flavors of the arbol chili glaze compliments the juicy cut of the pork belly. It’s a fan favorite!
What’s the most underrated day of the week and time of day to enjoy your restaurant?
Morris: High Tide Hour––it’s bartaco’s version of happy hour. You’ll find an abbreviated version of our food menu with “small bites” and “perfect pairings” featuring your choice of taco + spicy margarita. We offer High Tide Hour Monday-Friday 3-6pm (at our bar) and Monday-Thursday, 9:30pm-close (at our bar) for those who like a late night getaway.
Thanks, Molly!
