Your basement may very well be a festering cesspool of lost socks, unwanted Christmas gifts and zombie relatives you’re still holding out hope of a cure for, but Wonder Ballroom has bigger aspirations for their below ground digs—installing the Bunk team’s latest endeavor in their cozy crawlspace. Trigger owner/chefs Tommy Habetz and Nick Wood’s exploratory forays to Austin yielded a Tex-Mex menu with Pacific Northwest twists—try the queso dip, smoked chicken wings with “cock sauce”, and BBQ pork shoulder quesadilla with hazelnut mole and smoked chili crema. Or just hang out at the bar and nurse a Sidepipe—a Coronita suspended in a house margarita-filled goblet—while waiting for your favorite indie act to happen along and order a round of post-show tequila for everyone.


Cuisine: Tex-Mex

Owner: Tommy Habetz & Nick Wood

Atmosphere: Relaxed, romantically-lit underground cantina buried beneath the Wonder Ballroom

Outdoor seating: Yes, a small side patio

Best Seat: At the bar or tucked into a dark corner

Noise Level: Generally normal, buzzy when full

Dress Code: Casual

Bring the Kids: No

Parking: Street parking is free and can be very difficult to find, especially if there's a show at the Wonder Ballroom that night

Cocktails: Full bar and signature margaritas and cocktails

Beer: Four drafts ($4) and various bottled beers

Wine: A red, white and sparkly, $7/glass

Teetotalers: Mexican Coke, Cock & Bull Ginger Beer, Jarritos Mineragua

Ideal Meal: Queso dip, smoked chicken wings, blue corn crusted prawn taco, bbq pork shoulder quesadilla, beer can chicken, Lauretta Jean's pie

Vegetarian Friendly: Yes

Good for the following occasions: Date Night, Pre-Show Dinner, Out With Friends, Dining Solo

Reservations: No