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| - We came in around 7 and were seated in Emilio's lounge, a relatively quiet and intimate portion of the restaurant where one can enjoy the company of a date or best friend without being bothered with excess noise. I asked to meet Chef Oscar as I have read a few articles about him now. He was a charming, joyful man who was clearly interested in providing restaurant patrons to the utmost standard. I also met restaurant manager Cassandra, Oscar's daughter, who shared her fathers interest in keeping patrons happy.
Overall the atmosphere of the restaurant was enjoyable. Smart, colorful, rustic, and busy. Service was appropriately timed overall with a couple delays.
I really wanted to have the experience that Chef Oscar wants for his patrons and so I asked for his recommendations. He recommended a mix of vegan and carniverous options. Surprisingly, the Tostones were one of my favorite. It was pieces of plantains perfectly fried for a crispy outside and soft inside, complimented with a cool mango sauce and topped with just a few pieces of green and red pepper. It really was an impressive marriage of cool and warm temperature, sweet and savory flavor, and soft and crispy texture. We were also served a grass fed filet and lobster tail. Both were cooked expertly and well complimented with Spanish flavor.
What is interesting about the menu is that there is a mix of authentic and reinvented flavors. A lot of blended pepper sauces which bring bursts of flavor without the discomfort of heat. Things wont be exactly like the Tapas you would encounter in Spain - as one reviewer seemed to come to expect.
Overall a very enjoyable night. I think with the performance like I experienced yesterday evening, Fuegos will have a lot of happy customers. Congratulations to the father and daughter team who is bringing a new token of diversity to Willy street.
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