Roasted corn, scallions, Manchego cheese, Calabrian chili, mint
Since corn, while not commonly eaten in Spain, is so plentiful and delicious in North America in the summer, we love serving it up with a Spanish twist. For this dish, we turned to some of our incredible line cooks and drew inspiration from their Mexican heritage.
Chorizo and Fried Quail Eggs on Toasts
Legend has it that the king of Spain once ate this stack of chorizo and fried egg on toast and declared it “cojonudo” (that’s slang for “F%[email protected]&ing Good”). Whether or not that story of this iconic montado from Castile y León is true, it’s undeniable that the dish is “cojonudo.”
Spicy chorizo juices and runny egg yolk soak into toast when your teeth sink into this canapé; it’s the perfect bite and we’re not messing with it.
Dear Guests,
Since opening our doors in Penn Quarter this April, you have so generously offered us your honest and invaluable FEEDback about our BRUNCH menu. For this, we not only want to thank you…but to let you all know that we’ve been listening!
Grilled Ribeye
Our Spiced Butter drizzled over this steak is outstanding. Clarified, so it’s pure savory fat without the sweet cream of dairy, the hot butter sizzles the just-right balance of sweet paprika to hot smoky pimentón. It’s a super-easy five-ingredient finish that takes the Spanish Basque classic of grilled ribeye over the top.
Blistered Green Peppers with Coarse Sea Salt
“Be careful. About one in seven is really spicy.” Our servers and food runners repeat this phrase whenever they place this dish on a table at our New York and Washington DC restaurants.
