THE CORNER STORE
Conceived in Neptune Beach, developed in a 1965 Airstream, Corner Taco brings its ‘semi-swanky' tacos to 5 Points
818 Post St., 240-0412, 5 Points
In a back corner of The Lemon Bar, a popular Neptune Beach watering hole, is where Chris Dickerson's Corner Taco got its start three years ago. After succeeding in that oceanfront spot, he took the leap into the food truck scene, buying a 1965 Airstream trailer to peddle his self-proclaimed "semi-swanky tacos."
That's all history now. Dickerson's dream of opening a brick-and-mortar restaurant came true in February. Occupying the former Gina's Deli location, his 5 Points eatery touts fare made of fresh ingredients, local craft beers on draft, plenty of indoor and outdoor seating, and decorative strings of globe lights to replicate that singular food truck experience.
Every morning, the staff cranks up a tortilla maker, one of only two in the state (the other is at EPCOT), sending through a mound of fresh dough; moments later, a pile of fresh corn tortillas is born. No preservatives here, folks.
As the name suggests, get the tacos: $3.45 nabs you a carnitas (cooked for 24 hours!), crispy Dijon buttermilk-fried chicken, jerk chicken or local Artie's tempeh taco. For another buck, you can snag a semi-swanktacular taco — brisket, seared asparagus with flaked Maldon sea salt, mahi or a vegan hummus-and-tabouli taco aptly dubbed The 5 Points. Tacos come atop shredded red cabbage, sweet chile-lemon sauce and sprigs of cilantro, with lime wedges to squeeze. The portions are modest, but Corner Taco aims to leave you satisfied, not stuffed. There's also no cheese, shredded iceberg lettuce or diced pico de gallo like you find at other taco joints around town.
The Dyno-Mite ($9.95, plus $3.45 for added protein) is a hefty mound of crispy Dijon buttermilk fried chicken, marinated chicken or carnitas atop tortilla chips smothered with a homemade creamy white cheddar and brie fondue, chopped piquillo peppers, halved grape tomatoes, lime wedges and fresh cilantro. It's smart to share.
Sides clock in from $2.95 to $4.95. The Carolina rice pilaf, quinoa, and black beans with country ham and porcini broth are good accompaniments, but the real winner is the perfectly cooked — not mushy or crunchy — seared asparagus ($5.95). I gobbled it up like candy. And definitely go for guacamole with chips ($5.75), which is made-to-order, super-creamy and of a gorgeous green hue.
The joint is open Tuesday through Sunday, and it's likely you'll run into the energetic, friendly Dickerson himself greeting customers and boasting about the ingredients. Grab a local craft beer and snag a seat at the bar.
You'll become instant pals.