The once-froyo joint in downtown Elon has gotten a makeover, transforming into the new restaurant, Tangent Eat + Bar. The owners of campus favorite The Root Trackside have brought their earthy, trendy feel to a quick, customizable eat bar with an ever-changing menu of tacos, curry and corn on the cob.
Elon, which has a small downtown, was in need of a new restaurant and Tangent was exactly the restaurant it needed. The casual, order-at-the-counter vibe is a nice contrast to sit-down restaurants like Pandora’s Pies and West End Terrance.
“We thought we could do something to help benefit Elon University, the town of Elon and the surrounding Alamance area,” said general manager Quinn Ray. “The owners, Chris Brumbaugh and Lynn Terrell, had an idea to go off on a tangent, which is a crazy idea and we wanted to be more adventurous. Something a little different from The Root.”
Upon entering the establishment, customers notice a chill vibe similar to the Root’s atmosphere. Unlike the sit-down restaurant, customers order at the counter and are given a stand with familiar characters and memes ranging from Justin Bieber’s mugshot to The Simpsons.
There’s a fair amount of seating for the small space, with unique tables decorated with U.S. maps and a bar where those over 21 can enjoy craft beer, wine or cocktails.
Most importantly, eyes are drawn to the giant, hanging, interchangeable menu that lists a wide variety of tacos. There’s something for everyone’s taste preference, with options ranging from a “Blackened Shrimp Taco” to the “Roasted Cauliflower Taco” the more adventurous “Chicken and Waffle Taco.”
“I’m a fan,” said junior Abbey Maloney. “I like that there’s not all conventional tacos and there’s a mix of the South in it. I’m definitely going to come back here soon.”
Each taco comes conveniently wrapped in tin foil inside a small cardboard box — perfect for grabbing on the go.
Tangent will please vegans and vegetarians. Like the Root, meatless options are abundant here. It’s a nice change from other local restaurants which only have unhealthy meat-free options like mac and cheese bites or quesadillas.
Tangent’s major difference is its ability to allow the customers to make meals completely their own. Each taco is about three dollars, so you can mix and match for whatever your heart desires for an inexpensive but tasty meal. Plus, if you’re not feeling too hungry or just want a snack with your drink, you could order one taco instead of a full meal.
“You can get as much or as little as you want,” Ray said. “It’s more of a quick eat. It’s all about the customer making their experience. We’re just giving them the food and the environment.”
There are aspects of The Root prevalent in this new space. Just like the mother restaurant, at each table there’s a cup filled with quiz cards to keep conversation going. Like The Root, Tangent’s website will soon have an online ordering option for to-go meals.
The food is similar, too, and the restaurant is taking advantage of it’s knowledge of what the Root’s customers like and incorporating it into their tacos.
“One of our biggest specials and favorite specials is the spicy fried catfish, so we have brought that over here year round,” Ray said. “We only do the catfish in the summer at The Root, but we have the taco over here.”
Although the restaurant has only been open for about two weeks, business has been steady and the owners hope to grow within the next few weeks as more students and locals hear about it.
“We haven’t done much advertising,” Ray said. “We like the grassroots word of mouth. The end goal having two well-known restaurants that benefit everybody in the surrounding area.”
Despite being known as “that new taco place,” Tangent is so much more than tacos. It’s quick, it’s custom and it’s creative.
The other food options are delicious as well. The “Grilled Truffle Butter Corn on the Cob” is a healthier option than Root’s truffle fries, but equally as good.
According to Ray, Tangent will be expanding its options in the future.
“We’re going to be more adventurous with our food and try to incorporate other vessels of food,” Ray said. “Maybe mess around with noodles sometime. Just trying to be faster with easy, streamline, creative food.”
With its food-truck feel in a restaurant space, Tangent has a vibe that will not disappoint, and students should check it out in the next few weeks before word gets out and the crowds begin to pour in.