Roadrunner Kitchen + Bar: Santa Fe Inspired Street Food in Black Rock

Can’t be New Mexico-ish without a green chili cheeseburger

There’s only one way to begin an article about a restaurant that bears the name RoadRunner, and that’s with very Looney Tunes-like MEEP, MEEP!

Now that we’ve gotten the silliness out of the way—for now—it’s time to dish on this Bridgeport newcomer.

RoadRunner Kitchen + Bar comes to the Black Rock neighborhood from the New Canaan Restaurant Group whose restaurants include Gates in New Canaan and Bruxelles Brasserie in South Norwalk.

Some will recognize this location as Chris Scott’s now shuttered Birdman Juke Joint

RoadRunner, though, is the polar opposite of its sister restaurants in terms of its high energy, casual vibe that suits families as well as adults who simply want to kick it at the bar and crush a few tacos.

But make no mistake, just because you read “tacos” doesn’t mean this is a Mexican joint. It’s New Mexican inspired. No, not like the “New” in New American, but the “New” as in the state, New Mexico. We’re talking Santa Fe street eats and easy drinking cocktails with some fun shots thrown into the mix.

Cocktails here tend to be fresh juice focused using tequila, mezcal, and gin.

Moonshine + tequila margarita with CBD oil

“When you go to Santa Fe, they’re big into handheld food and lots of chilis,” says head chef Mauricio Iraheta. “There’s so much of that there, and so many different types of chilis used in the food there.”

Iraheta, who hails from El Salvador, comes to RoadRunner after 11 years away from the hospitality industry for reasons of spending time with his family and, according to him, to “have a life.” But a stranger to the kitchen, he is not. Iraheta is a 28-year industry vet with stints at several Connecticut country clubs like Brooklawn, Ridgewood, Fairfield County Hunt Club, Shorehaven Golf Club, and Longshore Golf Course. He also opened a Black Bear Saloon in New Haven and Pub 25 in Newtown.

Avovada rolls are a southwest egg roll with red chili marinated pork, coleslaw, black beans, and fried rice with a spicy, smoky habanero sauce for dipping.

“I missed the rush, all the tickets coming in, and I missed the creativity,” Iraheta says. “I get to express myself here, unlike when I worked in corporate (for People’s Bank in Bridgeport).”

And express himself through food, he does.

Iraheta’s menu at RoadRunner consists of burritos (one of which is stuffed with fries), a green chili chicken enchilada appetizer that should suffice as an entrée, plus wings, fajitas, southwest style bowls, and baby backs glazed with hibiscus BBQ sauce. Sizeable corn tortilla tacos are a focus, too, according to Iraheta, with each “shell” getting a light griddle toasting to achieve a touch of crunch, and a smattering of homemade pepper sauces that strike a lingering heat, but that won’t make you chase it with a glass of milk.

“We’re definitely trying to concentrate on our tacos,” Iraheta says. “We’re using quality steak, bone-in chicken thighs because they’re more flavorful, and ahi tuna loins seared rare.”

“Trash Can Nachos” in all their glory

Included amongst the tacos are the ever so popular flat-top pressed, consommé doused birria tacos. RoadRunner’s version uses plenty of shredded brisket, queso, onion, and cilantro, and they’re bigger than most you’ll come across, but you likely won’t want to share. Get your own order.

But what’s a Santa Fe inspired restaurant without a green chili cheeseburger? RoadRunner knew they had to include this popular street food and they did. The “Area 51 Burger” is a double patty, served smash burger style, with double cheese, beef chili, and hatch green chili salsa made from scratch.

One of the fun shot options at RoadRunner is a take-your-breath-away habanero infused tequila with a pickled scorpion! There’s a PB&J shot (peanut butter whiskey and raspberry) for those too afraid of this one.

“We use green chilis, poblanos, and jalapeños,” Iraheta explains. “I roast them in the oven, then when they’re done, I cover them with plastic wrap to let the skin sweat off. Then they’re diced, seasoned, and mixed with a little oil.”

The fun at RoadRunner continues with dessert. Churros keep the street food theme going, while a massive brownie sundae, tres leches cake, and a thin red velvet taco-cone filled with soft serve all require a spoon and both your elbows on the table to indulge.

In addition to all of this, RoadRunner runs a bunch of specials depending on the day of the week. Weekend brunch has a bottomless Bloody Mary and bellini option for $15, happy hour from Tuesday -Friday from noon – 7 p.m. features a bunch of drinks and apps on the cheap, first responders and hospital employees get 20% off on Fridays, burgers are BOGO free on Wednesdays, and margaritas can be had for $5 on Tuesdays. Choose wisely!

And although they’re still new, RoadRunner hopes its combo of fun vibes and tasty grub catches on in Black Rock. They’ll do their best to avoid the same fate as the space’s previous occupant, the short lived Birdman Juke Joint, even if that damn Wile E. Coyote comes looking to start trouble.

2931 Fairfield Avenue; Black Rock
203.870.0983; roadrunnerct.com