Before I get started I've read other reviews with common gripes. It's expensive. The portions are small. It's busy on the weekends.
So before I get started let me address this:
-It's tapas. They're supposed to be small.
-It's high quality ingredients meticulously prepared. That means they're expensive.
-It's a popular restaurant in a popular section of town.
This means if you want plenty of elbow room and a cheap but filling eat you should go to TGIFriday's mid afternoon during the week and shut up.
This place is usually bustling so reservations are recommended. They do have Prix Fix menus for $40, $50, and $60. Thursdays are a special Chef's tasting menu for $45. Wine pairings are also available. The Chef's menu has been hit or miss for me. The first time I loved it and it was one of my favorite meals of all time. The second time I was disappointed but my dining companion raved. This particular night we made our own selections off of the menu. For the record we selected entirely too much and I feel the need to pop an alka seltzer just thinking about it. Unfortunately my notebook had a mishap with my water so I'm relying on memory and the restaurants menu.
First off we had the Surtido de Carnes. Sliced Serrano ham, chorizo, chorizo blanco, lomo. The artisian meats each have their own particular flavor. Some better than others. The Lomo had an earthy mineral taste to it that was so overwhelming it tasted like dirt in my humble blogging opinion. KrustyBlini noted the earthy taste but stopped short of sharing my dirt opinion. This is where the beauty of Tapas comes into play. They're meant to be shared. Or in this case shovel off what you don't like onto your dining companion while you can eat the portion you like.
Next up was Manchego Frita.
Fried Manchego, frozen apple foam, walnut membrillo purée. These three tiny skewers pack a dynomite punch. The fried Manchego is crunchy and warm. The warmth and crunch of the savory Manchego contrasts with the chill and slight tartness of the apple foam. Then the walnut puree comes in at the end with a sweet wash of flavor. The differing flavors, temperatures, textures, and sweet vs. savory bounces around your mouth like you're gargling salty pop-rocks and cola.
The most kitschy dish we sampled was the Pato Ahumado.
Duck sliders. Now I know the concept of high brow burgers is over done. Sliders are so worn out Denny's is offering them. All of this means naddda when faced with these three delightful little duck burgers on fresh miniature rolls. The almond jam is a sweet compliment to the succulent duck. The concept of small high brow sliders may be consider passé but my mouth doesn't care.
Next up... the Jamon.
Charred Scallion. Not a word pairing that inspires great confidence. However the delicious salty, smokey ham contrasts delightfully with the creamy mixture inside. It's a delightful combination that honestly comes off as a fancy drunk food. If they could mass produce them and sell them in baggies at Acme they would be the hit of Ivy League campuses.
Queso de Cabra Cocindado
Goat cheese, honey, spices, pinenuts, garlic... I don't think you can't go wrong. I'm also completely correct. Wowza. This was a fabulous dish. Again the contrast of sweet and savory, smooth and crunchy where brought to the forefront. Like the duck sliders this overwhelming dish would not be well received in a large dish offering. But in Tapas version it left me at odds with my dining companion fighting it out for the final bite.
Pixin Con Panceta.
Meaty fish? Indeed. These skewers were excellently prepared with mild seasoning that allowed the texture and taste of the fish to stand on its own. Complimenting, not over powering. The Monkfish had the thick meaty texture of a well prepared tender steak. This was my first experience eating Monkfish and I am converted.
As I said, Bar Ferdinand - I'd fight a lazy bull for dinner here.
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