A selection of tacos from Dolores .
The Dolores outpost in Track 15 will be a more casual venture centered on tacos and sandwiches . They have their own tortilla press inside their stall , where they will make both flour and corn tortillas using corn from three different regions of Mexico . They use a molino to grind the maize into masa and focus on the complex process of nixtamalization for tortillas .
Tacos will be filled with braised meats including chicken , as well as a special taco arabe served on pita instead of corn tortillas , a precursor to al pastor which is derived from Middle Eastern immigrants who arrived in Mexico in the 1920s . Vegetarian options will also be available . “ The idea is to focus more on street food ; food that ’ s eaten at the mercados in Puebla and Oaxaca ,” Joaquin Meza says .
The Track 15 team , including general manager Brent Oberholzer and assistant general manager Jay Carr , previously of the Eddy , Durk ’ s and Lucky Enough , will coordinate with Dolores to make sure the quality of the tequilas and mezcals match the cuisine . “ Jay wants to capture the importance of beverages at each establishment , and he knows how we feel about our agave ,” Joaquin says . dolorespvd . com
Dune Brothers
Rhode Island seafood favorites .
The Dune Brothers mission is to expose guests to underutilized varieties of fish . They have successfully normalized eating species like dogfish ( Cape Shark ) in place of haddock and cod for fish and chips , and made sea robin , scup and fluke part of mainstream menus at their established seafood shacks in downtown Providence and Riverside . Alongside recently opening their first seafood market and sit-down restaurant in Providence ’ s Fox Point , they will launch as a vendor inside Track 15 with a full raw bar .
Owners Nick and Monica Gillespie recently sat down with production manager Jose Morales to describe the future of Dune Brothers . The Track 15 spot and Fox Point market and restaurant will be open year-round , while the seasonal shacks will continue running from early spring through late fall . The Track 15 outpost ’ s raw bar will shuck and serve locally harvested shellfish and oysters , ceviche and daily crudo , in addition to plated items like fish sandwiches , chowder and clam cakes , lobster rolls and fish and chips . They will also have a market fish of the day , such as scup , served with a seasonal salad .
Morales has been Dune Brothers ’ longtime connection to local fishermen since the very beginning of the first Dune Brothers shack , seven years ago . He started out working in the seafood business unloading fishing boats in New Bedford when he was sixteen , as a summer job , and then moved into production and sales management , until he was hired by Dune Brothers .
“ He was a critical link in connecting us with local fishermen ,” Nick says . Morales purchases fish directly from the boats in Point Judith , Sakonnet Point and other ports , effectively cutting out the middleman . Now they share that connection with other local restaurants as a seafood wholesaler with Luke Mersfelder serving as fishmonger .
They pride themselves on finding ways to make locally sourced seafood appeal to a broader audience , like using dogfish or pollock in place of haddock for the flaky fish and chips , and by starting a calamari cart that serves locally sourced fried calamari by the cone . “ It ’ s really easy to make something popular . You just have to make it taste good ,” Monica says . “ That ’ s where Nick and our team come in .” dunebrothers . com 🆁
A warm , buttered lobster roll from Dune Brothers .
( THIS SPREAD ): PHOTOGRAPHY COURTESY OF TOLIA / TARCI-LEE GALARZA ; JHONNY RAMOS PHOTOGRAPHY ; COURTESY OF DUNE BROTHERS / JACOB SCHIFFMAN .
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