{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fbrave-new-real-estate.simplecast.com%2Fepisodes%2Ffood-placemaking-with-dario-wolos-89wL2Sbq","width":444,"version":"1.0","type":"rich","title":"Food & Placemaking With Dario Wolos","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/84b46c22-2279-4adb-9ab5-3b69927f674d/b99d1af2-6c15-4673-93de-82f053bd7806/simplecast-icon-100.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/450fcef5-7005-4536-b280-d2033be6a4ae\" height=\"200\" width=\"100%\" title=\"Food &amp; Placemaking With Dario Wolos\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"In this episode of Brave New Real Estate, we talk to restaurateur Dario Wolos about Tacombi, the Mexian eatery he first launched from the back of a VW van in Playa del Carmen. Tacombi has since expanded to 16 unique restaurants in the US, including New York, Miami and Washington, D.C., and boasts a fast growing CPG business. We'll discuss how COVID-19 affected his operations and outlook, how experiential restaurants can adapt to a takeout model, and what the lessons he learned from the pandemic might signal for the future of dining. \n"}