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| - My fiancee Santi and I came across this tapas-style restaurant on Yelp and decided to swing by for an early dinner. Décor-wise, the restaurant had a nondescript exterior, sidewalk seating, communal tables, and all-around wooden interior. We were the first to arrive, but eventually the room was filled with small groups, families, and young professionals at every turn.
The Rabbit Rillette ($10) came with a large jar of chilled rabbit and handfuls of crushed pistachio embedded. There was also a side of sweet cherries marinated in thick syrup, and the crisp toasted bread had a nice texture and crunch. Once these ingredients were stacked together, the rabbit was absolutely sensational. There was plenty of meat in the jar to mix easily with a top layer of rabbit fat. The cherry also added an unusual sweet-tart dimension of refinement, and the server was generous to provide additional servings of the toasted bread. I thought the bread could use a smoky flavor to extend the overall experience, but otherwise it was a nice opener that is easy to share. I highly recommend it.
The Lamb Carpaccio ($14) came with thinly sliced raw lamb, corn shoots, raw egg yolk, and salsa verde. The innovative combination had a unique flavor, but our taste buds were able to come to some coherence by the second serving. For the price, the plate could have included more lamb. I also thought the dish needed an additional egg or alternatives such as quail or duck eggs to make the innovation much more compelling. There were also no kicks in the salsa verde, which was another idea that the chef should consider playing with. Otherwise, I enjoy the lifts in the flavors generated by the corn shoots. I really liked this dish, but thought the innovation could take a few more turns and twists.
The Octopus ($13) was served with two long tentacles stacked on top of a good number of mussels, green garlic, crazy water, and spinach. The octopus was very tender, but a hint of charred smoke would have sent it out of this world. The mussels were excellent with good size, fresh, and very moist. I also enjoyed the spinach, and thought the complex seafood flavors mingled nicely with the use of seawater. Having more seawater to serve as a dip would be a nice idea to consider for the future.
Lastly, the Veal Neck ($21) arrived with miso, carrots, turnips, ramps, and radishes. The carrot was nicely pureed into a sauce that went nicely with the charred turnip. Although the veal was tender and easy to fork off the bone, it also needed more seasoning. Very simply, the taste of miso was absent to help the veal to make a stronger statement. We didn't enjoy this particular dish and weren't able to finish it.
Our server was very knowledgeable, friendly, and attentive. He knew the menu inside out, and was prompt to provide new plate settings while he orchestrated the meal. I'd be very interested in coming back to try their Porchetta, Pork Tripe, Pork Belly, and Foie Gras Mousse.
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