Nate Hobart
Morcilla | Pittsburgh, PA | May 2016
FEATURED DISHES
Croquetas: Queso de Cabra with Spiced Membrillo; Foie Gras, Rhubarb, and Rosemary; Bacalao, Espelette, Lemon, and Honey; Jamón, Leek Ash, and Crispy Jamón; Pigs Feet and Cheeks, Saffron Aïoli, Smoked Maple, and Pickled Bitter Greens
Asparagus a la Plancha: Manchego Custard, Mangecho Crisps, Pickled Ramps, Preserved Lemon, and Cured Egg Yolk
Bacalao a la Plancha: Ajo Dulce, Cauliflower Catalan, Crispy Capers, Fried Garlic, Preserved Lemon, and Parsley Juice
Pintxos: Spanish Mackerel Escabeche, Sauce Tonnato, Crispy Shallots, Parsley, and Lemon Oil; Beef Tartare, Aïoli, Vegetable Escabeche, and Cured Egg Yolk; Morcilla, Spinach Bechamel, and Piquillo Pepper; Braised Oxtail, Caramelized Onion Purée, and Mahon Cheese; Serano Ham-wrapped Tortilla Española, Smoked Olive-Piquillo Pepper Relish; Piquillo Relleno, Brandade, Ramp Aïoli, and Preserved Lemon
PHOTOS: MEGAN SWANN
