You know you get the week started off right when you have Monday lunch at Tavernita. Ryan Poli’s much anticipated menu and venue exceeded our culinary expectations, with our return visits booked on our way out the door. We started the meal with one of the fresh and vibrant crudos:
Snapper Ceviche with a great small dice of celery, tomatoes, ginger, cilantro and orange. It was swimming in springtime.
Next delivery was an order of bocadillos (small sandwiches) perfectly assembled with pork belly, pickled red onion, apple jam on a brioche bun.
The photo can speak for itself, but the frites bravas were CRISPY and happy to be dunked in the spicy tomato sauce and creamy garlic aioli. Perfectly seasoned.
Meatballs are always a treat. Rolled with wagyu beef and pork in a traditional romesco sauce that was tangy – and had a spicy kick.
We had to try another crudo – hamachi with avocado cream, lime, jalapeno and cucumber.