Tertulia

The first time I dined at Tertulia, I thought these were better tapas than I had when I went to Spain two years ago!  Way better.  Of all the tapas ordered, not one dish was 'off'.  We arrived at 6:30 and no wait, but anytime after 7:30, you will definitely have upwards of an hour, or more.  During our trip, no one really understood the allure of pan con tomate, but somehow ate it everywhere we went.

The simple dish of bread rubbed with tomato, garlic and oil really boiled down to the bread at Tertulia.  I don't know what purveyor they use for the bread, but it is a crusty sensation. 

There is a variation of this oyster special every night

Oysters with fino sherry, celery mignonette, crispy shallots and jamón serrano - if you haven't tried this, it is not to be missed.  It is such a unique way of serving oysters on the halfshell.

Grilled octopus with a hearty kale pistou which I found to be forgettable.

Holy sh****t ham croquettes.  Un.believe.able.  We also ordered the bacalao (I'll get to that in a second) and when I took the first bite of a croquette, it was so smooth and whipped, I thought it was the bacalao.  All who read my blog know how much I love a salty and sweet pairing and this was perfect with the membrillo (quince paste).  Sidebar - for a small, imported and inexpensive Portuguese groceries go to Soho's M&O Market Deli at 124 Thompson...they also have one of the best sandwiches around.

Bacalao with baked egg and roasted peppers - When there is a chance to eat more of that fantastico bread, get it, period.  The bacalao is made with potatoes, oil, garlic and egg for richness...no cream.  Similar to the dish I had in Sintra at Tulhas.

My ears only heard one word...uni.  Anything with uni I will order, so I thought I would keep the richness theme up with Arroz Negro, a frequent special of squid ink rice topped with the delicacy and tiny pieces of squid. Yum. Yum. Yum.

Stick with extra small plates when thinking about desserts. I have yet to have a dessert at Tertulia worth writing about.  Additionally, the service and food have been inconsistent as of late; however, it is worth the money and you should at least go once.

Porsena

A little more than a year ago, Sara Jenkins added lasagna to her miniature menu at Porchetta on East 7th Street.  It was an odd addition to the protein-filled 'restaurant', but was fabulously flavorful and foreshadowed things to come.  Since, she has opened her Roman-inspired pasta ristorante down the same street and wins not only with the innovative pasta dishes, but also takes reservations.  In case you haven't heard, reservations are coveted these days in the "No Reservation Generation" (Adam Platt).

Olive oil poached baby octopus with celery, chickpeas, lemon and olives.  Light oil and fresh ingredients as well as a fair amount of tentacle-y octopus.  Very Roman and superb! 

Savory whipped bacalau spread with toasted, oiled bread and actually more appealing to stateside diners due to the fact it was not salty to the extreme.

Anelloni with salsiccia e rape.  This is exactly what makes Jenkins a creative chef in a city of thousands of Italian chefs.. She chooses the ring-shaped pasta which has a ridge on the outsides that seals the sauce in the pasta alongside spicy lamb sausage, mustard greens and breadcrumbs.  An incredible textural contrast.

The Eggplant Parmesan I didn't care for.  The tasteless eggplant was swimming in a soupy bechamel sauce, although it was hidden under a thin layer of piping hot cheese.

Hence, why Porsena is regarded as the 'pasta restaurant' and rustic cooking at its finest.

Nai

Get. here. now. before many more Manhattanites uncover this East Village gem. 

Nai is now home to the now defunct tapas bar, Xunta.  Xunta was inexpensive and a neighborhood joint, and the food was always appetizing, but never superior in the world of tapas.  Nai's wide range of tapas are comparable to Spain's with their perfectly sized, mouthwatering portions.  If only my stomach was as big as my eyeballs.

Albondiguillas Estofadas - stewed, tender meatballs in a brandy sauce (great for dipping bread)

I love the presentation of the goat cheese balls sandwiched between bread, tomato and serrano.  Quite honestly, the bread could be lost all together.  These are fantastic!

Patatas Bravas are a traditional menu item, but these were served in the most non-traditional way.  I much prefer the potatoes to be crispy and drizzled with cream/mayo and hot sauce.  These were completely saturated in a hot sauce that wasn't particularly hot. 

Unfortunately, I forgot (after the first bottle of white wine) to snap photos of the salt-cod croquettes.  I devoured these whipped finger foods in under a minute!  The chorizo a la placha were also gone in under a minute.  The very tiny plates here are dangerouso!

As you are gorging on these little plates of heaven, wonderfully talented Flamenco dancers are stomping at Nai on Thursday and Saturday nights at 8:30pm.  You could only have a better experience in Spain itself!

A Fork in the Road: Restaurante Tulhas Bar (Sintra, Portugal)

Sitting in the small town of Sintra, right below the National Palace, is Tulhas Restaurant.  This dark, tiled, Medieval restaurant was quite charming as the owner's granddaughter was jumping around shouting in Portuguese that she 'has a new baby sister!'

Aside from the croquettes I had consumed, this was the only bacalau (salted cod) dish I ate...and it was magnificent!  The bacalau was baked in a bechamel sauce with potatoes, onions and served with pao.  Rich, creamy and piping hot!  Most folks think bacalau is too salty, but this was just right.  So much so, that I suggested it to surrounding tables.  As they were closing for the late afternoon, the owner followed me outside, shook my hand and thanked me for coming to his restaurant.  It was me that should have been thanking him.

Here is some interesting history behind Tulhas:  http://www.oocities.org/tomstravel.geo/tulhas.htm