I started the evening with a Ginger Orange Margarita, since their reputation for mixed drinks proceeds them. It paired perfectly with the Ceviche de Calamari y Vieras (Calamari & Scallop Ceviche). Mixed with celery, cilantro, pineapple, and mango, it was a tropical escape in the middle of a bitter cold New York City winter day.
At this point, I switched from my margarita to a Chilean Riesling to go with the Pincho de Atuna: grilled tuna skewers with pear, bell pepper, and pickled onions topped with herb salsa. Like the starting ceviche, the sweetness of the pear in this dish gave this savory dish a splash of tropical fun.
Next up: Abrebocas. This was the latin equivalent of Meat & Potatoes. Fried blood sausage, chorizo, and arepitas served with cream fresca and chipotle mayonnese. At this point, I switched back to cocktails, since I wanted to enjoy this with the smoky and spicy Chipotle Mezcalita.
|Ceviche de Calamari y Vieras|
Next, we tried the Pulpo a la Parrilla- grilled octopus with cilantro dressing served on a potato and celery salad. The octopus was cooked perfectly, not too chewy, and I loved how the soft texture of the potatoes paired with it.
|Pulpo a la Parrilla|
|Pincho de Atuna|
Caution: this drink is not for the faint of heart! It's a spicy kick in the pants. If you're into that sorta thing like I am, you're in for a treat.
|Jarrete de Cordero|
|Passion and Love Shots|
Many thanks to our wonderful hosts for a fantastic evening!
|Our hosts for the evening:|
Owner & Beverage Director Paolo Votano & Executive Chef Abraham Trinidad