If we were out with friends to grab tacos and margaritas and the fabulously talented musician (and girlfriend of supermodel Cara Delevingne) St. Vincent , a.k.a. Annie Clark , came to take our orders, we're pretty sure we'd just faint. That dream came true for unsuspecting diners at Resident Taqueria 's opening day in Dallas, Texas, over the weekend, when St. Vincent put on an apron and cotton t-shirt and got to work. While we're bummed to have missed out, Clark found some time to give us a call and tell us all about the experience, what she learned from waitressing, and how everything's working out at her sister and brother-in-law's restaurant so far.

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We know that it was opening day at Resident Taqueria: the taco restaurant your sister, Amy, and brother-in-law, chef Andrew, own. But how did you wind up pitching in?

I had just flown in and went to the restaurant to hang out and see what the vibe was like. When it started getting busy, it was just a case of, we saw tables that needed to be cleared, so I got a towel, and got to work. Amy and I are both pretty Type-A, get-it-done people. In addition to now owning a restaurant, [Amy] has a whole other career as a high-powered sales executive. I dislike disorder; it would've been egregious to just sit there when it was so busy.

Are you two close?

Family's family, and you help out family, but if I didn't love and believe in the concept, I might not have been there at the opening or helped out. It's not just familial duty; it's an actual deep belief in what they're doing. I'm a big Empellón Taqueria and Alex Stupak fan—I love that dude and his work—and [Resident Taqueria] is New York good. I know how that sounds, but this place is good; it's elevated.

What was opening day like?

I thought it was a phenomenal success. Part of understanding how great this restaurant is is understanding the neighborhood where my sister and I grew up, and where Andrew made his home. It's a really sweet, tight-knit community that needed a place like this: chef-inspired, high-end food for an egalitarian price. It was a great mix of families, the older crowd, and then young, hip kids; it appealed to everyone. It was so nice to get to watch the reactions of other people to his creations.

Have you ever worked in food service before?

No, and I've been fired from every job I've ever had—besides being a musician, of course. I feel lucky that I was a family member and kind of impervious to being fired.

What was it like swapping out disposable napkins, clearing tables, and taking orders, then?

When I got there, I initially thought, "Oh, I'll come and have a margarita at the bar and just see how it all goes." But then it became clear that it was so packed with people that it was all hands on deck, so I just jumped in. I love multi-tasking and adrenaline anyway; I got a real rush out of it.

Did you ever get to have that margarita?

Turns out that if you hide a margarita in the back while bussing tables and bringing out tacos, you can sneak a sip here and there. I was having a great time.

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Any difficult customers?

I don't know if I had any truly difficult customers, but diners would ask about the menu a bit, and I had to explain what a Paloma was to a lot of people. I said, it's very much like a margarita, but kind of a different formula and flavor palate.

Favorite thing on the menu?

I don't eat a lot of red meat, so, when I do, I'm pretty choosy about it. His beef short rib taco is unbelievable. So were the mushroom fundido taco and the taco with cauliflower and kale. I grew up in Dallas eating tacos and Tex-Mex. It's a staple food, but the thing with a lot of Dallas Tex-Mex is that the portions are kind of insane. It's like, here's enchiladas in a bucket of slop served with sloppy beans and rice. You can do that every once in a while, and it's great, and it serves its purpose. But the great thing about this restaurant is that you can order pozole and a cabbage salad and not feel like you need to take a nap when you leave. Or you could go whole hog on beans and rice.

Taco or burrito?

Get outta here with that. Taco! Go back to San Francisco. I don't need a burrito.

Mild, medium, or spicy salsa?

Salsa verde.

Cholula or Tapatío?

If you're at Resident, the sauces are good, so you don't need Tapatío. Even though I like it, leave that mess at home.

Any lasting effects on how you'll view restaurant servers from here on out?

Once or twice, I've been at a table at a restaurant where someone's been incredibly dismissive or rude to the waitstaff. It's scarred me, and I think it's such bad form and so vicariously humiliating that I've always been super nice to waiters to begin with. But, now that I've done this, I'll be extra, extra nice to servers.

You'll want something to wash all those tacos (or burritos) down. How about some horchata?