Tacology 201 was launched as the second version of the popular Mexican restaurant, which also experimented with bar partnerships at one point, but owner James Hamilton has announced that his time in the restaurant business has come to an end.
On June 24, a post on Tacology's Facebook page said the restaurant would be closed for the week "due to equipment issues." However, it has not reopened and a post the evening of June 30 read: "We've made the decision to close our doors, effective immediately."
The statement goes on to reference that one of the owners is dealing with "a serious health issue" and said, "We have decided to prioritize health and family. While this decision wasn't easy, we are confident it was the right one."
Tacology initially opened in 2017 in downtown Springfield. Illinois Times' readers named it the best new restaurant and best new business downtown in that year's Best of Springfield readers' poll. It then received Springfield Business Journal's 15 Under Fifteen award in 2018, which recognizes outstanding businesses with 15 or fewer employees.
Hamilton made two attempts to expand into bar food with Munchies by Tacology 101, first at Buzz Bomb Brewing and then in a space next to Floyd's Thirst Parlor. But by 2019, he announced it would close to allow him to focus on the main restaurant. The following year, the downtown location briefly closed to allow for a transition to a new west side location, which became known as Tacology 201.
The space at 3266 W. Iles Ave., in the West Iles Business Center, was significantly larger than the downtown location. However, Hamilton previously told SBJ that his departure from downtown was a “bittersweet moment’ and said he would continue to support downtown businesses by offering a selection of beverages from Buzz Bomb Brewing and Anvil & Forge Brewing and Distilling, as well as incorporating produce from the Old Capitol Farmers Market into menu items.
The post notes: "We've truly loved operating out of our current location and have always believed it to be an ideal space for a restaurant. We look forward to seeing whatever new concept materializes in our absence."
