2015 Winter Restaurant Week, Extended, Day 2
Today it was back to José Andrés’ Jaleo, an old favourite of mine.
José Andrés is the man who brought tapas to America. He trained under Ferran Adrià at El Bulli, and later collaborated w/Adrià to teach a course in culinary physics at Harvard. He won the James Beard Foundation’s award as Best Chef in the US in 2011, and in his spare time he’s a frequent partner-in-crime w/Anthony Bourdain.
Here’s the jewel in the crown: Andrés is the culinary consultant for the TV series Hannibal.
Goat cheese, oranges, and almonds in endive scoops. (I’m reliably informed, btw, that it’s “EN-dive” (English pronunciation), not “ahn-DEEVE” (French pronunciation). Beautiful, aren’t they?
AKA chicken fritters.
Pork loin with roasted onion and a sauce made w/a Spanish blue cheese (Queso de Valdeón). The sauce and the onions—especially the onions—made this dish. I’m a real carnivore, but I could have eaten the sauced onions as a full main course.
Chocolate flan with caramelized bread. The ground chocolate had a pleasantly salty taste. (I’ve become addicted to the decadent chocolate-covered caramels topped w/sea salt that have become popular the last couple of years. I wonder if that influenced this dessert).
I think I’ve become a little too familiar w/Jaleo’s menu. Everything was good today, but nothing really knocked me out. When I was in Barcelona a few years ago, I was unfamiliar w/Catalan tapas, and many places like Bar Pinotxo in the Boqueria did not have English descriptions of the food. Half the fun was pointing at things, and being surprised when I tasted them.