Nevertheless, Amada's food is amazing, something we already knew, but now we also know it travels well. The relatively simply beef brochettes, with garlic lemon and parsley, retained their medium rare interior and tasty subtle topping. The Entrecote a la Catalana, sirloin with spinach, membrillo and goat cheese, was topped with pine nuts. The membrillo had melted with the spinach, providing a rich sweetness against the tart cheese. Feeling as though I needed something traditional, I also ordered the Gambas al Ajillo, or garlic shrimp. I didn't need it. It offered shrimp, garlic and butter, a less exciting dish from a more creative kitchen. My favorite perhaps, was the Albondigas, lamb meatballs with shaved manchego. These meatballs, perfectly seasoned, were swathed in a velvet gravy that offered the richness and flavor of foie gras.
Even with my reservations (excuse the pun) that I wasn't seated at an expansive wood table set with minimal candles against white curtains, being treated well by a waiter, watching celebrities go by, I have to confess that my favorite part of eating this wonderful dinner was that I was in pajamas watching some ridiculous reality television show. Sometimes, it's nice to set your own atmosphere.
Dining In is available online at www.diningin.com.
1 comment:
I couldn't agree more.
-Z
Post a Comment