Another branch of Danny Meyer’s fast casual chain Tacombi has opened in the East Village. And if the tireless restaurateur’s goal was to capture even more of the look and feel of a Mexico City taqueria in this latest expansion, then he can give himself a pat on the back. He has achieved greater authenticity by adding suadero — a cut of either pork or beef taken from between the belly and leg — to the menu and to adventuresome New Yorkers’ culinary vocabulary.

Another “refinement” he has built into the newest Tacombi is to make it standing-room  only. You give your order to one of the several busy taqueros, wait till your name is called, then grab a space at one of counters, and eat. Most customers scarf down their food in under 10 minutes.

I doubt the experience is as — shall we say — “rustic” as the one at the now-defunct Ikinari, a Japanese-style steakhouse where you consumed a muiti-course dinner while standing. But when in Manhattan…?

Tacombi, 39 E. 12th Street, near Third Avenue

Industry Night at Farm.One

On Aug. 14, Farm.One is hosting its first “industry night,” bringing together a curated group of local producers to showcase their products. The folks behind Oishii, Andrew’s Honey, Smallhold, We are the New Farmers, and others will be on hand.

The goal of the evening is to connect chefs with an amazing network of farmers, suppliers, and brands.

There will be light bites using producer products as well as complimentary drinks. The event also features a chance to tour the farm and try greens straight from the source.

Tickets are for industry professionals at $10.

Farm.One, 625 Bergen Street, Brooklyn, 646-600-5146.

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