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| - We had:
Lamb meatballs - not bad but not great
Foie Gras - excellent, but really small (one baguette slice spread with foie gras)
Crab butter and tarragon churro - awesome
Chorizo - good but simple (as in I'd make that at home next time with parma's chorizo)
Morcilla - ok, soft and loose texture that I didn't expect
Conchinillo - inedible
Red sangria - different, not bad
Syrah Rose on tap - meh
We were disappointed in our meal at Morcilla. The service was well paced; we finished dinner in a reasonable amount of time, though there were spurts and lags, but this is expected in a tapas restaurant. The seating was extra uncomfortable; we must be getting old because sitting on a hard seat with no padding for 2 hours really started to bother us. The cocktails disappointed, and the food varied in quality from excellent to inedible. Unfortunately, the excellent small plate (crab butter and tarragon churro) was quickly forgotten when our $45 platter (conchinillo) intended for 2 people proved to be inedible.
The quarter sized medallions of meat at the end of each chop were quite tasty, but you literally couldn't chew the rest of it. The 'crispy skin' had obviously been recooked, leaving the skin so hard that you were afraid you would crack a tooth on it, so no yummy fried skin for us (a tragedy). The fact that they hadn't cooked it slowly enough to break down the tough tissue meant you missed out on all those bites that blur the lines between meat and fat; oh yeah, it also meant that your double sized entrée consisted of...5 bites of meat!? The 3 sauces served with it were ok - the salsa verde had tarragon in it, which I love, elevating it to excellent. The rustic bread was darkly toasted, which wouldn't have been a problem if the rest of the dish wasn't so hard to chew, but we had no energy left in our jaws. When the server came by to ask how it was, we responded 'it's really tough'. She nodded, replying, 'it's tough?' (to which we nodded vigorously), and she walked away never to mention it again. Thanks for caring...
There was nothing on the cocktail list that called to us, and we weren't impressed with the sangria or the wine we had, so we didn't order more drinks, which kept our check down to $110. Unfortunately, despite ordering slightly more than typically recommended (based on our double sized entrée), I had to pull out the snacks as soon as we got home.
Ok, the conchinillo...I want to be fair...I'm sure this dish would be extremely difficult to cook, particularly in a restaurant setting. Honestly, I don't know what they were going for; Severino is a butcher and a chef, so I'm really confused. I believe this was basically 1/3 of a suckling crown roast, except with the full rib attached, grilled and cut into chops. I've never heard of cooking a suckling pig hard and fast - way too much collagen, etc. (though I am no chef and don't get much suckling pig, so what do I know?) Maybe the chef tried to jump the shark on this one, but why does it stay on the menu?
The only reasonable conclusion I can make (because incompetence doesn't seem reasonable) is that I'm an idiot and totally misunderstood, that they really only intended you to eat the tenderloin/ribeye medallions (and maybe that's all that's edible for a suckling pig, I mean really, how often do you eat suckling pig?). But that isn't enough for 1 person, much less 2, and what about the ribs (waste the ribs? really?? Is this true?). And that does not excuse the skin; let's not forget that they ruined the skin. Maybe our server misunderstood what was actually edible on the plate when describing the size of the dish. Maybe we got the tail end of the pig, making those bites pitifully small. Regardless, this was a total waste, and I'm talking about the animal, not my money (though that was sad too). Even I, the unrepentant foie gras eater, lamented the little piggy that gave his life for 5 bites of meat.
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