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2024-05-12
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Dinner. Seated on bar stools at the counter overlooking the open kitchen with chefs at work.Comprehensive wine list. Ordered the Chianti. Not a big menu. Here’s what we had. Mushroom Croquetas- the crispy exterior gave way to a creamy and flavorful mushroom filling, perfectly complemented by the aromatic truffle alioli.Scallop Crudo- the delicate and fresh scallops were expertly paired with the delightful crunch of migas (ie crumbs), sweet mango and the subtle heat of jalapeno, providing a creat
Comprehensive wine list. Ordered the Chianti.
Not a big menu.
Here’s what we had.
Mushroom Croquetas- the crispy exterior gave way to a creamy and flavorful mushroom filling, perfectly complemented by the aromatic truffle alioli.
Scallop Crudo- the delicate and fresh scallops were expertly paired with the delightful crunch of migas (ie crumbs), sweet mango and the subtle heat of jalapeno, providing a creative balance of flavors.
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Heirloom Cherry Tomatoes with Almond, and Black Garlic infusion. Very sweet and refreshing.
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Pluma (translating to 'feather' in Spanish)- a flint-like shaped cut located at the front of the Iberico pork tenderloin. Enhanced by the accompanying trio of rich pork jus, tangy mojo verde sauce (usually made with coriander), and earthy Jerusalem artichoke puree. Was expecting a more melt-in-the-mouth texture as generally there would be buttery fat balancing the lean meat.
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Salmon- perfectly cooked with a tender and flaky texture and delightfully crispy skin. Served on a bed of velvety liver mousse.
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Too busy chatting and drinking; no time left to try out the desserts.
In summary: bustling restaurant with well thought-out, cozy menu. Servers could have been more helpful with menu recommendations as opposed to leaving everything to the busy chefs.
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