One of the East Village’s greatest culinary sleepers is Tac ‘N Roll, a 3-year-old fusion cafe owned and operated by chef Eric Wong, who traveled the world while in the Marine Corps and blends international flavors he was exposed to during service. While I generally run in the other direction when a restaurant is labeled “fusion,” in this case the term fits and the result is splendid. Here’s the gimmick: pick corn tortillas or a paratha, sandwich roll, burrito, salad, nachos, or rice bowl, and then choose from among 6 principal sauced ingredients to fill them. Beef with chimichurri goes well in the double tortillas, sending the taco spinning in an Argentine direction, while the chicken tikka belongs in the flaky paratha, which tastes more like the parathas eaten in Singapore than those found in India. All receive lush garnishes. Finally, there’s a notable pureed soup made with kabocha squash, smoothies, and a few more snacks

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