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New Tapas Place in Woburn Center?

We did a trip tp EZ Indian Market in Woburn Ctr. the other day and I could swear I saw a storefront sign for "__ _ _ x_ _ Tapas" . Some corner of my brain is saying that an "x" in a Spanish name often/usually has a Basque connection (is that true?), but has anyone else seen this sign? It looked to be somewhat to the left of Tre Monte.

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  1. It's to the right of Tre Monte and Yes, the sign is there. A tapas bar in Woburn? What's next, a real mexican place?

    http://thedailylunch-woburn.blogspot....

    1 Reply
    1. re: Ferrari328

      wouldn't it be just dandy if something really worthwhile came to Woburn?

    2. drove by this morning- hand written sign on door said "we are open"

      7 Replies
      1. re: rich patina

        pintxo pincho tapas bar... according to my google search. Could only find it on Yelp but the two reviewers were very thrilled... let us know!

        1. re: chompie

          ooh, good hounding, chomp! maybe we'll go soon, since it's so close to us.

          1. re: opinionatedchef

            I knew you'd be the first to jump on board! sounded right up your alley.. Looking forward to hearing the verdict..

          2. re: chompie

            We can't wait to try it. We've been craving tapas since we moved to the north shore last year.

            1. re: maestrette

              I had a delicious dinner at Pintxo Pincho tonight. (In the interest of full disclosure, I'll note that I know the chef, but I wouldn't recommend it here unless I thought it was worth recommending.)

              The menu is divided into different sections: a few pinchos for $3 each (and one free with a beer or wine order); numerous tapas; a soup; paella; and desert.

              We tried, and really, really liked, all of the pinchos: spanish omelet (so good we ordered two), manchego with fresh anchovy, potato salad, and a pepper/tomato sauce on french bread.

              All of the tapas we tried were also very good. Standouts included the croquetas, empanadillas de verdura (zucchini, spinach, and cheese turnover), pinchito moruno, and chicken with leeks and garlic. Most of the tapas are in the $5-9 range, with many at $5 or $6. The flan ($5) was excellent.

              They have a few craft beers on tap and a handful of Spanish wines.

              My meal, and the vibe of the place, reminded me of the tapas bars I've visited in Spain.

              I'm looking forward to hearing what others have to say.

              1. re: johndory

                sounds great! Do they have the menu online? couldn't find a website or anything...Just wondering about how many tapas one might eat at a sitting.. been a long time since I have had tapas

                1. re: chompie

                  I also was unable to find an online menu. As for the number of tapas you could expect to try, my wife and I arrived hungry, shared 4 pinchos, 5 tapas, 1 dessert, and left sated (which is not to say that I couldn't have tried a few more things . . .).

        2. Wow! Can you imagine? Woburn actually has a good restaurant! Not just an o.k. restnt but a GOOD restaurant. HooRAH. I am so psyched!
          Two doors to the right of Tre Monte, Pintxo Pincho is a low lit room of earth tones , with high top rustic wood tables and stools and a bar close to the kitchen. As in Spain, a display of 10 or 12 cold tapas is behind glass at the front of the bar. We were warmly greeted and served by the owner and his wife (from Galicia and Argentina, respectively) as we proceeded to taste our way through much of a pretty long list of tapas.
          (Chomps, neither of us had eaten today before this visit so we were hungry enough to do this!, but i also probly eat more than most CHs so i can't advise you on quantity.) We ended up with 2 pinchos(one comes free w/ your beverage), 7 tapas plates, 1 paella, and 2 desserts, 3 glasses of sangria, 2 complementary sherries, for about $100 before tax and tip.

          Favs:
          --Empanada Gallega- a thin flat pie filled with tuna, capers, olives... A beautiful subtle rendition of this dish.(I'm special ordering a half sheet pan of it for Xmas day! <rubbing hands together>

          --Crostini topped w/ house cured salmon over shrimp (I had to have seconds of this, but next time i might just order a whole platter for myself :}
          --Gallician Octopus in pimenton garlic oil - it did not go unnoticed that this was a VERY generous serving of (very tender) pulpo. $9 instead of the $14 and up we have experienced elsewhere. Once I added my usual lemon, it was excellent.
          --Croquetas de puchero- creamy beef and potato

          --Red Sangria -Since we have had too many awful sangrias in the U.S., that were too sweet,
          we always get a taste before ordering. When I told our lovely server/owner that it was too sweet for me, she said she'd get them to leave out the sprite?(icr) and we ended up really enjoying our 3 glasses.

          -- Natillas de Almendres- I would drive through a snowstorm for this dessert! Jimminy. And the kicker is- the chef invented it. He said I won't find it anywhere. And when he explained the process, it was way more complex than i would have thought. All made on the stove, not baked. Anyway, it is made with cream, almonds, sugar, eggs, cinnamon , and it has the consistency of a pureed rice pudding. OMG. I had to have two. Como No?

          Amontillado Sherry- What a lovely way to warm up before tackling those snow banks.
          -----------------------
          Very Good:
          -empanadilla filled w/spinach, zucchini and cheese

          -house cured chorizo (not on the menu)

          Good:
          -Rabbit in almond sauce- promising but this needed wine and more garlic

          -Paella Mixta w/ seafood and chicken- Rice was cooked properly and the shrimp was particularly luscious (served whole/head on) but imo it was just not as satisfying (swoon-worthy really) as Toro's, and the chicken was dry. I overheard Chef Joaquin (from Malaga) explain to another table that he will happily provide the crunchy bottom crust on request, but he normally doesn't because he's had too many customers, over the years, complain about 'burnt'. (Uh, that was me squirming, because of me complaining once on CH about this very thing once at Toro. But i still maintain that mine was too burnt that one time.) They also offer a rabbit paella and a seafood paella.
          --------------------------

          Next time, we'll skip the paella and try more tapas(there are 23 different tapas and pinchos on this menu) including the lamb chops w/ chimichurri; the acclaimed omelet;
          Berkshire Pork Kebabs, other croquetas incl. Salmon, Blood Sausage, Bacalao, Potatoes w/leek and kale; Quail legs in garlic oil, flan.........And he does Daily Special Tapas as well. btw, they are big into sourcing local and organic.

          Wow, this is exciting. And what nice people. Couldn't make you feel more welcome if you were in their own living room.

          4 Replies
          1. re: opinionatedchef

            well, the Globe had a few paragraphs about this place today and they even quoted this thread. Terrif.!

            chompie, you going soon, now that we're past this recent spate of single digits?

            1. re: opinionatedchef

              I was going to get take out from them and I called them last weekend, to ask if they do take-out. They said they are not set up for it yet, nor do they have a paper menu that I could have. The man on the phone was very sweet and said they were willing to give me one of their regular ones if I cared to stop by. (I didn't want to go myself, as I like to share tapas).

              I told him that I would give the place a try soon and wished them a Happy New Year.

              I'll plan on getting there soon. This winter's been a tough one, weather wise.

              www.saffron215.blogspot.com

              1. re: opinionatedchef

                hope to! although my recent spate of car probs is whats keeping me even more than the digits.. You probably noticed that I started a thread concerning attempts to dine in these weather conditions!

              2. re: opinionatedchef

                Went here last night with a group of six after work. Maybe because of the bitter cold, it was only half-full, and they gave us several complimentary plates along with the ones we ordered. Agree that the service is warm and friendly.

                Got the less-sweet sangria too (good tip, OC). All the dishes were fresh and good: paella, croquetas, empanadas/empanadillas. Things with shrimp and salmon also good. The potato/kale one was a particular favorite. I would have liked to put some hot sauce on the octopus but that was my only quibble.

                We didn't get to any desserts or sherry last night. That will be for next time.

              3. We headed there tonight for an anniversary dinner, and were extremely happy with both the food & service. Our waiter was very helpful and happy to suggest things. They brought us a complimentary pincho & when we explained we didn't eat shrimp, they brought one with tomato & manchego and a second with ensaladilla russa. We tried the sherry and a number of tapas. The tortilla was excellent & we also liked the croqueta baccalao. Interesting Spanish wines and a few sherries as well. No patatas bravas yet, but soon. A great addition to the area!

                1 Reply
                1. re: Bluebell

                  Happy anniv, blue, so glad you liked it! i've been having a major craving for the shrimp and salmon boccarones. hope to get back soon. i hope he'll add a good romesco in the near future.

                2. We had our 2nd trip there tonight. So funny- I had been dreaming about the shrimp and raw salmon on bread, but they didn't have it cuz they couldn't get the quality of norwegian salmon they wanted for it. sigh. But we had so many good things! And I am most happy to report that they were very busy on a Wed. night. Yay.

                  Wow, those Berkshire Pork skewers- who knew pork could have that much flavor w/ just a spice coating. And we finally got the Potato and Onion Tortilla (frittata really) which everyone had raved. I didn't order it the 1st visit because i have had too many boring tortillas. But THIS one, THIS one, holy shmoly, you just have to try it. The creaminess of the potatoes and the caramelized onions....
                  This is my new benchmark for a very simple dish (only 3 ingredients) that can be amazingly sublime if done right.
                  We tried all 4 of the croquetas and all were perfectly fried and very flavorful. I love the tomato pimenton sauce he serves w/ them. I could (and did!) slather that on everything. The octopus was sooo tender, again, almost sushi like. And boy does he have a way with shrimp--so sweet and moist. I was surprised that the flan was disappointing, not rich enough, but I brought home a few orders of my beloved Almond crema, so no complaints here!

                  BTW, they have expanded their offerings even further so that was a real treat. They told me they want it to be a place where, every time you go, you will see new things.
                  Great time. easy street parking. such nice people.

                  Oh, they said that, after 2 anonymous visits and a long phone interview today, they will be photographed tomorrow for a Globe (iirc) piece. (Is there an Ellen who reviews for the Globe? I only know Devra's name.)

                  6 Replies
                  1. re: opinionatedchef

                    Opinionatedchef, or anyone who feels inclined to take on a boring assignment that may go against your taste inclinations... but I would love a list of recs for a first visit to this place, that would include some subtle deliciousness but minus spicy/pepper, wine and meat... Seafood is fine.. And hopefully on the less expensive side. Hoping that potato/onion tortilla fits in there, cuz it sounds great..

                    1. re: chompie

                      o.k. chomps, i just cut and pasted favs from our 2 dinners there. basically, the chef, joachin, has a wonderful touch with seafood and veggies. I've actually not had anything 'meh' there except the flan, strangely enough.

                      Favs:
                      --Empanada Gallega- a thin flat pie filled with tuna, capers, olives... A beautiful subtle rendition of this dish.(I'm special ordering a half sheet pan of it for Xmas day! <rubbing hands together>

                      --Crostini topped w/ house cured salmon and shrimp (I had to have seconds of this, but next time i might just order a whole platter for myself :}
                      --Gallician Octopus in pimenton garlic oil - it did not go unnoticed that this was a VERY generous serving of (very tender) pulpo. $9 instead of the $14 and up we have experienced elsewhere. Once I added my usual lemon, it was excellent.
                      --Croquetas de verduras- creamy potato and kale

                      --Red Sangria -Since we have had too many awful sangrias in the U.S., that were too sweet,
                      we always get a taste before ordering. When I told our lovely server/owner that it was too sweet for me, she said she'd get them to leave out the sprite?(icr) and we ended up really enjoying our 3 glasses.

                      -- Natillas de Almendres- I would drive through a snowstorm for this dessert! Jimminy. And the kicker is- the chef invented it. He said I won't find it anywhere. And when he explained the process, it was way more complex than i would have thought. All made on the stove, not baked. Anyway, it is made with cream, almonds, sugar, eggs, cinnamon , and it has the consistency of a pureed rice pudding. OMG. I had to have two. Como No?

                      And we finally got the Potato and Onion Tortilla (frittata really) which everyone had raved. I didn't order it the 1st visit because i have had too many boring tortillas. But THIS one, THIS one, holy shmoly, you just have to try it. The creaminess of the potatoes and the caramelized onions....
                      This is my new benchmark for a very simple dish (only 3 ingredients) that can be amazingly sublime if done right.

                      Anything seafood really- octopus, squid, shrimp, salmon- all lovely. Whether sauteed in garlic oil or made into croquettes(i prefer their croquettas over their empanaditas.)-- all beautiful.

                      -Paella w/ seafood

                      And chomps, there are almost no dishes that are spicy on their own. They're really mostly working with evoo and garlic, and dulce/sweet pimenton/smoked paprika. The tomato pimenton condiment is always a dab off to the side on the plates and i don't think you will call it spicy, but even if you do, it's just optional (don't worry, I'll eat yours!) Oh, interesting, their bread is from A and J in Salem. excellent.

                      1. re: opinionatedchef

                        thanks so much! didn't realize there would be so many unspicy choices ! thanks so much! Last time I had tapas, years ago my fav was the garlic shrimp.. I think it was at Dalis... and many years ago I had such good garlic soup at a Spanish place in D.C. that we ordered another bowl instead of dessert!

                        1. re: chompie

                          it's funny, it took my growing up to appreciate good soups. Now I think of them as a real indicator of a chef's talents.so i know just what you mean. i haven't yet had the soup at Pinxto Pincho . (Speaking of garlic soup, I had your 'I'll have another' garlic soup at Grotto a few yrs ago. Might still be on the menu.)

                          1. re: opinionatedchef

                            wow, someone else going for a second garlic soup! My stepmother and I once did the soup redo for dessert in Turkey and they were so freaked and couldn't all stop pointing and looking at the crazy Americans asking for another soup after the meal!

                        2. re: opinionatedchef

                          Pretty much as a rule (patatas bravas the only exception I can think of) Spanish food is not spicy.

                      1. re: phonelady

                        Here's a link: http://www.bostonglobe.com/lifestyle/...

                        (Parenthetically, while "Guernica" is certainly an iconic Spanish painting, I'm not at all sure I'd want to contemplate it while eating. We can hope that they don't add another mural with a copy of Goya's "Saturn Devouring His Children"...)

                        1. re: Allstonian

                          Totally agree.

                          Hysterical/bizarre choice to paint a rendition of Guernica on the wall of a restaurant.

                          It is after all Picasso's pictorialization of the horrors of war. See wikipedia for details if you are interested.

                          In all fairness Saturn Devouring His Son is even worse, though I suppose chowish in a kind of sick cannibalistic way.

                          1. re: StriperGuy

                            My point exactly. In fact, both of my points.

                          2. re: Allstonian

                            That's exactly what i thought when i saw it. But they are so proud of the sous chef's double talents that you really don't want to bring up reality with them. Besides, from the customers i have seen there, it's a pretty safe guess that 90% of them don't even know there WAS a Spanish Civil War, and there are plenty of alluring food plates to keep one's attention on the table.

                            1. re: opinionatedchef

                              The chef did a number of paintings as well around the restaurant. They both show talent and I liked it the mural, civil war or not. It was instantly recognizable but hell, I can't do that, and the most I expect is plastic framed tourist photos behind plexiglass.

                              I thought the food was great except the paella and the wine selections weren't to my personal tastes but they are chosen with care. I would go back except for the paella, which needs overhauled. I am pretty sure the anchovies were house-made and pleasantly reminded me of saba at sushi places. The octopus was great and I can't quite figure out how the center was fully cooked but the outside was so tender.

                              They are struggling to keep up with demand but long waits for the kitchen to keep up and a couple missed orders are easy to forgive on Spanish time. It has to be the best restaurant in Woburn, that's for sure.

                              edit: Just read the globe article and it explains the octopus. That is pretty cool. I knew it was boiled or steamed somehow but that is sophisticated. My second favorite method is Turkish grilling, but this handily beats most Japanese preps I have seen.

                              1. re: tatsu

                                prob no one else gives a hoot, but the Pinxto Pincho chef, Joachin, is a primary example of my belief that the chef that shares a recipe is a real chef at heart. And Joachin will just automatically walk you through every step of a dish that you admire. His dishes have certainly rekindled my interest in Spanish cooking.

                        2. "A topless restaurant?" This is the response I get at least half the time I mention a tapas restaurant.

                          http://mcslimjb.blogspot.com/

                          1 Reply
                          1. Is there any kind of online presence/menu yet?

                            1 Reply
                            1. re: Dinsdale45

                              I called and asked them and they said they don't even have a paper menu yet!

                              The owner did invite me to come in and he would give me one of their menus though, which I thought was very generous.

                              I intend to try this place as soon as the weather warms a bit!

                              www.saffron215.blogspot.com

                            2. Thanks everyone, I am finally going tonight and made a list to try. :) Will report back.

                              www.saffron215.blogspot.com

                              1 Reply
                              1. re: mcel215

                                My plans fell through and I didn't get here as planned.

                                I'm hoping to get there this weekend.

                                www.saffron215.blogspot.com

                              2. i think this was our 5th visit to Pinxto Pincho tonight. What a treat. We had the Potato Tortilla, Sangria Rojo,
                                Veg Croquetas, Shrimp in Garlic, Lamb with chimichurri, mushrooms in garlic and sherry, Asparagus w/ Romesco. Every time we go , we learn something new about their food. Tonight Pepe told us that one of the reasons their Tortilla is the 'best in the world' (my claim!) is that Joaquin uses blue eggs. (I didn't get the farm name.) I'm sure if i had seen them, i would have thought, "Wow, that's some awful big robins there"!

                                Every dish was perfectly cooked and succulent. I finished off with my fav dessert- the almond crema. BTW, they have added some layered tortes (Lemon and Chocolate and Fig tonight) to their menu. They are always changing up the menu, which is fun.( But i am still waiting for him to bring back that incredible Galician Tuna Empanada and the Norwegian Salmon cru w/ shrimp on crostini !)

                                2 Replies
                                1. re: opinionatedchef

                                  the salmon with shrimp is there tonight. Hurry, it’s full

                                  1. re: enhF94

                                    enh, Oh NO!! so thoughtful of you, but i was at Alden and Harlow, finally trying that burger. Maybe he found a new source for that Norwegian salmon which he requires-to make that dish. I'll call next week, wearing my Hopeful Hat! thx so much for remembering me!

                                    btw, you know i totally agree with you on that Almond cream dessert. i get it every time! Look forw to the Artichoke hearts w/ Romesco, and the Gazpacho (YAY! gazpacho season! [know who makes an EXCELLENT chunky tomato gazpacho?>>>Verrill Farms . They have about a 5-6 day shelf life so I usually buy a max of 4 of them when we go; it's a ~40 min. drive for us.])

                                2. These guys really have a way with eggs. Wow, I’m loving the tortilla, but also the almond cream/custard dessert, which is really something super-special.

                                  Note: the gazpacho is non-chunky, well-blended and in a glass, so less share-able. It is also perfectly seasoned.

                                  Also loving:

                                  onions and peppers pinxto - simple, and not a value for $3, but delicious.

                                  blood sausage - yum. Not dry!

                                  veal sweetbreads - maybe 20 in an order, sizzling in oil. Use the bread to soak up the oil. Delicious. Wonderful texture, not bouncy at all.

                                  special fried artichoke hearts with Romesco (or non-special asparagus with romesco) - perfectly seasoned. Perfectly, crispily fried. 12 in an order or so.

                                  both homemade sausages are little and delicious. A dining companion thought they were dry, and they’re not wrong, but I suspect it’s about how much schmaltz one can tolerate in a single finger-sized sausage.

                                  Two parties were waiting at the door by the time we left at around, uh, 6:30 for tables.

                                  11 Replies
                                  1. re: enhF94

                                    e, they're open for LUNCH now!! and they're open every day!! oh boy oh boy :-} Too good to be true! Guess where you'll find us tomorrow?!!

                                    ** thx falcon, never would have known this w/o you and your link to their new website!

                                      1. re: opinionatedchef

                                        FYI Not open for lunch. As you said : Too good to be true:(

                                        1. re: PAUL

                                          paul, how so?the website9 peregrine's link below) says lunch daily! i really hope you called and found this out, and didn't drive a long way to be so disappointed.

                                          1. re: opinionatedchef

                                            I did call. What is the website you are refering to?

                                            1. re: PAUL

                                              The web site peregrine posted May 24.

                                              https://pos.toasttab.com/pintxo-pinch...

                                              I just went to it and it says they are open today from 10:30 to 4 for lunch and 4 to 11 pm for dinner.

                                              1. re: Madrid

                                                o.k. everyone, here is the scoop. That link is to some screwy site and owner Pepe is now going to call and remove the wrong hours.
                                                Their CORRECT hours are:
                                                M-Sat 5-10PM
                                                cl. Sun.

                                                  1. re: peregrine

                                                    It looks pretty close. Descriptions would be nice.

                                                    1. re: peregrine

                                                      it does change daily. seems that's the way of the tapas bars in spain. but most dishes stay on. hope you'll go and enjoy! (hard not to; the food is so good and the people so welcoming and sweet.)

                                                      1. re: opinionatedchef

                                                        planning a birthday dinner for next week!

                                        1. re: peregrine

                                          The hours in the toasttab.com It's being fixed, Pintxo Pincho tapas bar opens from 5.00 pm to 10.00, Monday to Saturday, closed Sunday

                                        2. I dropped in last night and I have to concur with O.C. This is a great place. From the warm welcome I received as soon as I walked through the door to the friendly and helpful service and of course the excellent food all the way to the flan and a nice glass of chilled sherry at the end of my meal it was a great evening. I probably over did it and ordered way to much for one person but I couldn't resist all the recommendations from Pepe, one of the owners.

                                          Started with a Octopus Galleci which was as OC pointed a very generous serving and very soft and tender. A squeeze of lemon did brightened it up.

                                          Then I had the grilled asparagus with a delicious Romesco sauce. Followed this with a plate of the Iberian Ham. This beats Prosciutto IMHO by a mile. It is hand sliced from one of the huge legs they have hanging at the rear of the restaurant. A special dish of the evening was bay scallops cooked in olive oil and garlic. It tasted great but was a bit too heavy on the garlic for my tastes. My final tapas was the grilled lamb chops. They were two rather small chops perfectly grilled with what I think was a lemon parsley vinaigrette. Had a beer to start and followed it with an excellent Rioja and finished with a chilled sherry. I really hope people support this place because it is a true gem in the Woburn area. I just wish they were open for lunch.

                                          1 Reply
                                          1. re: RoyRon

                                            maybe if they could just open for lunch on weekends? If they have tortilla, they don't have to turn it into a brunch per se.

                                          2. FWIW, this place was the highest rated in the local Yelp e-letter, which was about tapas: http://www.yelp.com/weekly_yelp/r5I09...

                                            1. Another trip to Pinxto Pincho, and at this point I have sampled the majority of the menu, including all the intimidating bits except the monkfish.

                                              It’s hard to go too far wrong here. I most appreciate their skills in cooking eggs, cooking potatoes, and making sausage, each of which anyone can do an okay job with, but require honest effort to do really well.

                                              They also have a website: http://www.pintxopincho.com

                                              My report:
                                              1. I know nothing about wine, so won’t comment.

                                              2. My personal standout dishes, random order

                                              Pincho de Tortilla - spanish omelet.
                                              Discussed above, contains potatoes, caramelized onions, and eggs. It is sweet, tender and delicious.

                                              Piilpirana de pulpo - Octopus with peppers
                                              described in the globe article

                                              Ensaladilla Rusa - potato salad
                                              normally I have no interest in potato salad, but this is lovely and sweet.

                                              Morcipan - grilled blood sausage on bread
                                              Like most blood sausage I’ve had, it’s drier than other sausages. Texture is shaggy. Taste is iron-y and properly seasoned.

                                              Esparragos con Romesco -
                                              The romesco here is a standout, very hazelnutty and thick. I’d have added Xanthan gum to prevent weeping, but modernist is not their thing, baby. If they have the special fried artichoke hearts con romesco on, even better.

                                              Mollejas al Ajillo - veal sweetbreads wtih garlic
                                              Holy wow, these are good. You get maybe twenty bites per plate, and bites are small enough for your skittish friends to try.

                                              Natillas de Almendras - the almond custard discussed above, rapidly climbing my “I must duplicated this at home” list.

                                              3. Worth a mention/appreciation:
                                              several homemade sausages in various forms, including Txistorras of chicken or pork, blood sausage aforementioned, and chorizo. They are all wonderful and worth getting - crispy outsides, maybe could use a little more fat but I’m nitpicking.

                                              They also have rabbit - I’m pretty sure each plate contains two front legs and two back legs, no loins. That’s fine with me.

                                              The specials are uniformly good, even the Kobe beef empanadas. I’m a member of the “grinding Wagyu is dumb” club, and also the “why hide your wagyu inside an empanada” club, but they talked me into it and I’m glad they did.

                                              TL;DR Woburn has a restaurant worth driving to even before Gene’s Flatbread moves.

                                              2 Replies
                                              1. re: enhF94

                                                e, i so enjoyed your comments, and, as i am also in your wagyu -related club, i'll have to try those particular empanadas if they have them in the fall....

                                                As to that almond creme dessert, i am in complete agreement with your being smitten with it. In case you didn't see a post i made about it a few months ago, i will tell you that the chef, Joaquin, who loves telling you his recipes and how he makes things,walked me through SUCH a complicated process, that I resolved to just bite the bullet and get it from him. In fact, when i go there tomorrow to pick up some of his liquid gazpacho (for my all-liquid pre and post-op regime) i will be returning 2 of his almond creme ramekins!

                                                Last time I saw him, i had spent quite a bit of time you tube-ing tortillas, and i THOUGHT i had figured out how he got his so soft and creamy. But Noooo ( he explained how he had originally called his mother IN SPAIN and asked for her recipe/technique!!) I was wrong. Since I wasn't taking notes from him, i have completely forgotten what he told me EXCEPT that i remember him being adamant about using 'white potatoes' and not yukon golds, and, ultimately, cooking the tortilla 'very very slowly' with not-a-lot-of oil... Some day I may ask him if i could come watch him make it, because, to be honest , i have never had a tortilla that was even remotely as good as his. (In fact, I stopped ordering them here long ago. Maybe I missed some great ones as a result ?)

                                                Isn't it fun to love the food AND have the people be so sweet? :-}

                                                1. re: opinionatedchef

                                                  Had another great endofsummer experience there tonight. Wed. 8pm and every table was taken! Pepe said things had been busy and happy.

                                                  I guess one of the things about tapas is that they allow you to explore your food mood of the moment.For me tonight, i discovered the simple pinchito of garlic crostini with manchego wrapped in imported Madrid sausage. needless to say, i enjoyed multiples ). The Gallician seafood empanadas were creamy and unusual and completely different from other previous versions. Other hits were the Salmon ceviche in a tomato cilantro broth and the Marisco- tomatoey shrimp, clams, squid, etc over vermicelli. Sangria was perfect, and my fav finale- Natillas al Almendre- almond pudding- sent me out w/ a big grin.