Interior of Espai Sucre; Our Amuses; Pouring Josep M Ferret Guasch Gran Reserva Brut Nature Cava Espai Sucre in Barcelona means “Sugar Space.” It’s an intriguing restaurant and cooking school concept started by patissier Jordi Butrón. The menu is mostly devoted to tapas-style desserts that has a few savory dishes. The school aspect is teaches both the professional and amateur students. We headed here for dinner since we do adore desserts and their savory dishes does read tasty. Entering this minimalist decor dining room is a mix of Industrial (open steel racks containing glass jars of colorful candies and wine..
Tag Archives: tapas
Tickets: Entrance; Busy rush at the door; Menu & tweezers I admit I was one of those people who was completely taken by Anthony Bourdain’s No Reservations episode when he and José Andrés dined at Tickets. The restaurant doesn’t look like it’s taking itself too seriously but serving seriously good food. Since I didn’t have the opportunity to go to the gorgeous beaches of Costa Brava and dine at the famous El Bulli prior to its closing on July 30, 2011, Tickets would be the next best thing especially dining with a few friends. As most of you might know,..
Exterior of Quimet y Quimet (with people waiting) and inside the small bar Quimet y Quimet is one of the most popular tapas bar in Barcelona. I’ve read about how great it is across all different publications from glossy print magazines, blogs, to my Instagram followers who reminded me the night before that if I’m near Montjuïc, I should go here for a quick meal. From our experience, this was worth the hype. The drinks are great. The tapas are not fussy. The food is served at room temperature but some of the two-bite montaditos (think open-faced sandwiches) are quite..
The restaurant; Inside one of their display cases; Menu If you’ve followed my Twitter feed, I went to Barcelona, Spain with a few friends last week. I would delve how amazing this pork (and seafood) loving city is but that would be a future post. We stayed at an apartment in the Barri Gòtic (Gothic Quarter) which was a few blocks away from La Boqueria. One of the “must eat” places within that grand food market is El Quim de la Boqueria that cooks with all the products found within this market (save for their beverages). This restaurant is more..
Plan B signage and interior Plan B restaurant is an eccentric, tongue-in-cheek kind of tapas restaurant that sticks out from other tapas restaurants. Some menu items are familiar but have a certain twist the makes it different (like their take on a Cubano sandwich) and some are offal cuts that not many restaurants would think of selling (e.g. bulls testicles, which I’ll explain that experience later). All of these foods are cooked under the helm of Roberto Hanechak. The interior looks like an edgy skateboard park landscape of urban Bilbao and Barcelona. Graffiti art brightens one wall, banquettes are covered..
Fogón The evening of the epic chocolate tour and pastry tasting, HC and I had early dinner reservations to Fogón. My dining plans in Paris were essentially trying to get a taste of everything and I hoped to get my lips around some good, creative Spanish food. Granted, we’re not in Barcelona but it’s close enough compared to New York City. Before we parted ways from Gilles Marchal, he told me that he knows the co-owner of Fogón, Vanina Herraiz. (Gilles was a former pastry chef at the 2 Michelin-starred restaurant Le Bristol for 8 years before joining La Maison..
Last week I met up with a friend who’s visiting New York City for a couple of days and we arranged to meet up for dinner for the sake of catching up. Talking a bit about where either of us wanted to go, we settled down for El Quinto Pino. Entering this tiny, bar and stools setting with approximately sixteen seats with a semicircle-shaped marble bar, this place was filled with diners. And it’s only 6:30 on a rainy evening. Placing ourselves near the windows, our server asked us what we’d like to drink; I stuck with water, my dining..
Taken place on September 4, 2009. Around the second week when Ruskie is in town, we arranged to have lunch at Casa Mono. Both of us went there before but we’d agree that it would be nice to visit there again since it’s been a while and we did like their food (in our disparate ways). Baguette & Olives in Olive Oil The baguette and olives were still the same as I remembered – not too crusty with fluffy crumb and the olives were still briny while the olive oil gave it additional richness.
[Here's my long overdue post on my birthday dinner at Kuma Inn that's taken place on November 7th.] Kuma Inn’s Entrance and Interior After having [cref my-birthday-celebration-part-1-cakes-drinks-and-fried-hot-dogs a cocktail at PDT], we (as in Helen, Giulia, Seungmi, and I) all walked down south to the Lower East Side for Asian tapas at Kuma Inn. Since it’s a relatively small group than what I’ve originally planned on, I didn’t bother with reservations even though it’s a Friday night.