The Flatiron district is as diverse as New York itself. This bustling neighborhood features popular restaurants, dynamic retail, superb educational institutions, and architectural highlights. The district is just a short stroll from either Grand Central Terminal or Penn Station.
Dos Toros is a fast casual Tex Mex restaurant that now has 13 locations in New York City. Translation: it's like Chipotle, but fresher.
This West Coast-inspired burrito spot started with two brothers, Leo and Oliver Kremer. Raised in Berkeley, California, the pair moved to NYC in 2008. Almost immediately they realized the city was missing something that was crucial to their childhood -- good burritos. So in 2009, after taking jobs at burrito joints [for research, of course], they opened the first Dos Toros location near Union Square.
Leo and Oliver have plans to expand extensively over the coming years. However, they fight to keep the vibe West Coast and kind of weird. Filled with music videos featuring taco raps and quesadilla lyrics, they show off the many faces of the Dos Toros team.
As a self-admitted 'couple of bros', the duo imagines their customer base falling into the same demographic. They design the menu, pick the decor, and choose locations with 20-to-30-year-old guys in mind. However, if you walk into this location between 11 am and 5 pm, you'll find a sea of professionals: coders from nearby Silicon Alley and number crunchers from surrounding New York Life and Credit Suisse.
Similar to Chipotle, the shop is set up with an array of ingredients behind a glass display. Several team members work the assembly line to build one of four menu items: Burritos, Platos/Salads, Cali Quesadillas and/or Tacos. The ingredients are always fresh and full of flavor. All of the chicken, steak, and pork is humanely raised, hormone and antibiotic free. For those guests who like to know exactly where their meat comes from, a quick visit to dostoros.com lists a link to each of the companies sourcing the various meats.
Sustainability doesn't stop at meat. All waste from the restaurant is composted, the furniture is made from reclaimed wood, and the receipt paper is BPA free, which is true to the West Coast roots of this Tex Mex chain.
Cover Photo Credit: @dostoros via Instagram