June 26, 2005

Tapas bar!

Quickie restaurant review: enjoyed a very nice dinner at Solea in Waltham, MA. Drank a Caipirinha and tried a bunch of yummy goodies off of the Tapas Calientes section of the menu:

  • Setas al Ajillo, Sautéed Portabella Mushrooms - $6.00
    These were delicious— I think they were marinated, and there were whole chilis that were sautéed with the mushrooms and garlic.
  • Grelos Gallegos, Sauteed Collard Greens with Pine Nuts & Raisins - $4.50
    This dish rocked. I would definitely order this again. In addition to the pine nuts and golden raisins, there were paper-thin slices of garlic. Fantastic.

  • Poblano Relleno, Yuca, Roasted Corn & Mushroom Stuffed Almond Encrusted Poblano Pepper - $6.50
    This was good, but I prefer El Loco's chili rellenos.
  • Camarão Piri Piri, Grilled Shrimp & Hot Piri Piri Pepper Sauce - $6.50
    This was a serving of about 5 small grilled shrimp (nothing exciting). The Piri Piri sauce was great— I'd like to buy a bottle of this.
  • Vieiras al Azafrán, Scallops in Saffron Cream - $6.50
    The sauce was very rich. Tasty, but I doubt that I would order it again.
  • Ravioles de Mariscos, Lobster & Crab Ravioli in Langostino Sauce - $6.00
    This dish seemed out-of-place to me, more like a dish from an Italian restaurant. The scallops and this dish were both a little heavy for the hot weather— I'd probably like them even more in the winter-time.

I'm looking forward to the next visit, so that I can try some items from the cold section of the menu: Tostadas de Alcachofas (Artichoke Hearts, Mushroom & Goat Cheese Crostini), Aceitunas Aliñadas (an Assortment of Marinated Olives), Ceviche, and Tostones (Plantain Chips & Salmon topped with Creme Fraiche & Mango Chutney). And maybe a Pisco Sour. (I love this recipe's mangled English: "If it is necessary add some ice water and rectify carefully the quality of a good PISCO SOUR.") For a less surreal version, check out this this recipe from the Food Network.

Posted by rv at June 26, 2005 02:47 PM to food
Comments

Having actually been to the town of Pisco, I can attest that there is a quite a wide spectrum of ways to prepare a Pisco sour. It's considered the signature drink in Peru and all the little harpers (kids hired to haul tourists off the street and into the restaurants) were handing out coupons for a free Pisco sour. Yet we had Pisco sours that variously did not contain egg white, Angustora bitters or included a mixer like Sprite. I had one that was too eggy for me to finish.

Posted by: Frodo at June 27, 2005 07:57 AM

Frodo: So, I was drinking this Pisco sour that was so eggy...
Audience: HOW EGGY WAS IT?
Frodo: It was so eggy that I couldn't finish it.
_much laughter_

Posted by: Jay at June 27, 2005 08:08 AM

What does the Pisco itself taste like? According to the site with the mangled English, there are different types of Pisco. They describe it as a "grape liquor," but I've also seen it described as a sort of brandy. What would you compare it to?

Posted by: rv at June 27, 2005 10:38 AM

It was so eggy... Basically it was a drink with a meringue topping.

I never got to try any Pisco straight, but it seems lighter than brandy. Not as warm. Brighter. More fruity.

My understanding is that while brandy is made from distilled wine, Pisco never spends any time as wine per se, but is distilled directly after fermentation.

Posted by: Frodo at June 28, 2005 07:43 AM