Look Inside Galaxie, a New Bywater Taqueria That Makes Its Own Masa - [Eater New Orleans - All] ~ New Orleans updates

Outside Galaxie on St. Claude Avenue, opened November 29 | Josh Brasted/Eater NOLA

Spit-roasted taco joint Galaxie opened over the weekend on St. Claude Avenue

A former St. Claude Avenue service station designed by architect Walter Teague reopened as Galaxie over the weekend, a taqueria blending styles from Oaxaca and Mexico City that makes its own masa for tortillas.

Developer Patrick Finley, one of the owners of popular Marigny restaurant The Franklin, has been working on the historic renovation of the former gas station at 3060 St. Claude Avenue since buying the property in 2018. Ken Jackson, who also runs The Franklin, will run the restaurant day to day alongside chef Hank Shackelford, formerly chef de cuisine of Warehouse District favorite Cochon Butcher.

Jackson describes the food as regional Mexican — mixing Mexico City-style al pastor, Oaxacan-style barbacoa, and Baja-style fish tacos along with open-faced quesadillas, sides, and starters like chicharrones de queso, a common Mexican snack.

Galaxie sources black beans and corn from Oaxaca, the latter of which is used to make masa for its tortillas with a machine also from Oaxaca. Green chiles are sourced straight from New Mexico, and meat is from farms in Louisiana and Mississippi, including the increasingly-popular Home Place Pastures out of Como, MS.

Galaxie is also bar-focused, with Finley enlisting local star bartenders Jason Sorbet from Barrel Proof and Evan Wolf to consult on the cocktail menu. The bar offers more than 30 types of mezcal, and all in 1 ounce pours to make it easier for people to try. Mezcal flights are also available.

Galaxie has a walk-up counter upon entering where diners can place their order, be given a table number for their seat, and have their food delivered to them, or they can sit, order, and eat at the bar.

Inside Galaxie, now open at 3060 St. Claude Avenue

Because the Walter-Teague designed station is a historical landmark, the restoration was meant to keep the building as close to the original as possible (the bathroom even features original tile) while adding Mexico City colors and decor. The next step is to create ample outdoor seating for the restaurant, à-la Bywater destination Bacchanal.