Wednesday, October 27, 2010

Tapas at La Taberna del Alabardero

Emily and I recently made it back to Taberna del Alabardero to try Chef Javier Romero's newest tapas menu.  We dined with fellow food writers to explore Chef Javier's modern twists on the traditional Spanish tapas.

We started with some lovely red and white sangria. Chef Javier tried to incorporate dishes from as many regions of Spain as possible.  I was again delighted by his culinary talents.

 We tried the Pastry Crisp stuffed with Blood Sausage and served with Apple and Parmesan Cheese.  I didn't think I would like this dish after hearing the name, but it was delicious.
You can't go wrong with the Iberian Ham Croquettes with Shaves of Cured Cheese.  These are a must-order!

The Ensaladilla Rusa with cold potato, eggs, tuna and vegetables is a refreshing take on a traditional Russian Salad.

The Piquillo peppers stuffed with crab meat and "morron" pepper sauce are delicate and divine.
I loved the roasted eggplant with yogurt emulsion, extra virgin olive oil, pine nuts and honey.  The chef is so inventive.

The fresh codfish fritters with traditional creamy tomato sauce have the perfect balance of crunchy and creamy tastes.

The braised ox tail with creamy rice and faba beans is one of my favorites.  I love the Manchego cheese.

The shrimp casserole with olive oil, garlic, and cayenne pepper served on skewers is a twist on a Spanish classic.  I'm getting really hungry again while I'm writing this.

If you like fried mushrooms, you'll enjoy the seasonal wild mushrooms on tempura style with herbed mayonnaise.
Traditional potato and egg omelet with a light beet ali-oli
 The smoked and rare salmon tartar with pumpkin puree is served in a martini glass.  A mix of sweet and smooth with the pumpkin puree and the saltiness of the salmon is a great combination.

Try the delicate and tasty Andalusian style fried calamari with tender garlic ali-oli.  They are lightly fried and tender.  I really loved every single one of these tapas.  I'd recommend getting in there soon for a try.  If you don't have Thanksgiving plans, stop by Taberna for Flamenco dancers.
Brochette of Roasted Pork Marinated with Curry and a "Mojo-Picon" Sauce
Cheese plate with fresh honeycomb
Amazing last bites with Mango jellies

This chocolate dessert is phenomenal!

(202) 429-2200
1776 I St NW
Washington, DC 20006

All photos by Emily Clack

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