Last Call Baja Mexican Eatery Opens in the Salt Yard East

ALBUQUERQUE, N.M., Nov. 15, 2019 /PRNewswire-PRWeb/ -- Last Call Baja Mexican Eatery will hold a Grand Opening Fiesta to celebrate its newest location inside The Salt Yard East at 6oo1 Osuna Rd. NE. This Saturday, November 2, from 11:00 am to 3:00 am, customers can enjoy delicious samples and order from the full Last Call menu.

Locally owned Last Call currently has two locations in Albuquerque, one in Downtown and one on the Westside. Specializing in authentic, fresh, Baja Cuisine where the meats are marinated, salsas are prepared daily, and all produce is hand cut. No freezers, no preservatives and all orders are cooked right in front of you. Last Call is the winner of "Best Late Night Eats" several years in a row, a Best Fries "Hot Plate Award Winner," as well as being considered amongst the Top Tacos and Burritos in Albuquerque year after year.

"Last Call is known for being a popular destination to eat with great quality and service. It's the perfect synergy between two great brands," remarked Carri Phillis, The Salt Yard owner. "We're also excited to offer a convenient food option that stays open for lunch, happy hour, and late night for our guests."

Last Call is the latest local food concept to join The Salt Yard family, including Gino's New York Style Pizza operating a counter in The Salt Yard West at 3700 Ellison Road NW.

The Salt Yard is a premier entertainment venue, locally owned and operated in Albuquerque, NM. Whether you come to The Salt Yard to catch up with friends, watch live sports, listen to music, play games, sit down to a great meal or stay for another round, we've got you covered. There is a Salt Yard close to you located on Osuna on the East Side, and Ellison on the West Side.

For more information, visit http://www.thesaltyardnm.com or http://www.lastcallabq.com.

CONTACT INFORMATION:

The Salt Yard – EAST
Carri Phillis, Owner
[email protected]
505-750-9273

Last Call
Luis Enrique Valdovinos, Owner
[email protected]
619-490-6353

SOURCE The Salt Yard