I have stopped in a few times since this hot spot, with a Basque inspired cuisine, has opened. The staff is very friendly and they are using this slow, word of mouth opening to work out all the kinks – not that I experienced many.
If you sit at the bar, you might not be given the bottle list for wines – but they have a long list of Spanish and French wines that speak to the region and the culinary direction. This may come as a shock, I don’t know much about French or Spanish wines – at least not when the menu only has winery and bottle names. The menu is eclectic and worth a serious chat with Sommelier, unless of course you know a great deal of Spanish and French wines. We did – explaining our differing preferences and in seconds, Greg managed to find us a bottle that we both really enjoyed – the 2012 El Pedrosal – it was very structured and had a lot of earthy balance. Their wine list is extensive and has a selection of affordable bottles – totally worth a look, expanding your glass choices, especially if you have a friend to share it with.
And, even if you don’t; I won’t judge.
La Cuchara changes the menu quite often; some items change daily.
I like the pintxos – bite sized snacks. I was lucky enough to have a chilled golden beet with the raw sharp cheddar. I have also tried the Tortilla Española with Jamon Aioli and one with manchego. I suggest you try a couple of these, and go out of your comfort zone. Order a few things that you might not normally consider trying. Be sure to order per person if there are bites you want.
Get a few of the tapas to share. These change so regularly, I don’t even see what I have had in the past few weeks on the menu. I have shared the kale salad, although I didn’t want too. My favorite so far has been the Patatas Bravas; come on now – it’s basically fried potatoes. The potatoes have stayed on the menu each time I have been there. Hopefully they become a staple. They are yummy. I think the seasonings change a little; these had a little spice and some green onions. The tapas size are definitely big enough for a small dinner.
I have tried a bunch of things from the wood fired grill. The migas were super tasty – but it is also something I would generally eat at any point of the day. This must have been a breakfast dish in Spain at some point in time – a little bread, and little chorizo, some peppers and onions mixed together with a saucy that has some heat and topped with an egg. Anyone who knows me, knows this will be my favorite.
I have also had the tuna nicoise. The tuna was cooked perfectly; so much so it disappeared before I could grab a picture.
If you like duck, you should also think about the duck confit. I could probably order this every time, since the preparation seems to be different; it’s fun to try all of the things the chefs are trying out. The skin is crispy, but the meat is incredibly tender and flavorful. Mine came with potatoes and some greens.