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2012-11-02
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We often take La Bodega for granted, but it's nonetheless a lively, comfortable hangout. Green & black olives marinated in paprika & almonds. There seemed to be enough sodium in this to keep a Chinese restaurant kitchen humming all night long. But such is the nature of olives, so we can't really complain. Piquillo peppers stuffed with minced beef in creamy carrot sauce. Gunky & salty, but its saving grace was its melt-in-the-mouth, comfort foodish texture. Tortilla Espanola. Soft, chunky slices
We often take La Bodega for granted, but it's nonetheless a lively, comfortable hangout.
Green & black olives marinated in paprika & almonds. There seemed to be enough sodium in this to keep a Chinese restaurant kitchen humming all night long. But such is the nature of olives, so we can't really complain.
Piquillo peppers stuffed with minced beef in creamy carrot sauce. Gunky & salty, but its saving grace was its melt-in-the-mouth, comfort foodish texture.
Tortilla Espanola. Soft, chunky slices of Spanish omelet, stuffed with potatoes & onions. Tasted freshly made, despite being served cold (as it should be).
Black olive pate. Also very salty, but perfectly fine for dipping with bread.
Fideau, a recipe from Gandia in eastern Spain. Angel hair pasta cooked as a paella with baby octopus, chicken & green peas. Extremely tomatoey.
My Skin (42Below feijoa, melon liquor, cucumber, lime, monin lavender syrup) & 42 Soto (42Below passion fruit, ponche soto, passion fruit puree, soda).
Angelina (bailey's cream, kahlua, frangelico, creme de cacao, honey) & Crema Pink (absolut vodka, banana liqueur, strawberry cream, banana).
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