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A Forthcoming North Park Restaurant Will Revolve Around Regional Mexican Cuisine

Carne y Hueso is anchoring the Waldorf

Rendering of a modern building.
Rendering of the Waldorf.
OBR Architecture

More details are emerging about the restaurant that will anchor the Waldorf, the historic 50s-era building turned mixed-use development being built at the corner of University and Iowa in North Park. With 11 residential units located on its second level, the ground floor will be occupied by Moniker General Outpost, a cafe and retail space that’s an amalgam of Liberty Station’s Moniker Coffee Co. and Shop Moniker, and a just-announced 3,100-square-foot restaurant called Carne y Hueso.

Due to land by Spring 2024, it will be the second independent venture for sisters Chantelle and Crystal Godinez, who last year opened the brunch-focused Sunday Breakfast Society in the South Bay; their family owns the long-running Birrieria Don Rafa in Chula Vista, where Chantelle and Crystal began working as teenagers.

Two women stand together.
Chantelle and Crystal Godinez.
Hector Callejero

Applying their backgrounds in finance and economics to restaurateurship, the sisters want to use Carne y Hueso to honor Mexico’s traditional foodways through a menu that will explore distinct regional cuisines through their dishes. In contrast to the current modern Mexican trend, the restaurant is aiming to spotlight indigenous cooking and ancestral ingredients via lesser-known specialties from municipalities such as Puebla and Oaxaca. They tell Eater that there will be at least a couple of dishes centered around their family’s recipe for birria, which originates in the western state of Jalisco.