Terrific Takeout: Andanada 141 Our Coverage Sponsored by Fresh Origins
The delicious Ravioli de Espinacas Y Gambas
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Ages ago, we visited Andanada 141 (name derived from the highest seating area in the bullfighting arena) for Terrific Takeout and it did graduate to Peachy's Picks. However, the third time was in fact a charm and this, our third visit was the best ever of the three. Why? Owner Jose Ignacio Lopez is now in town! For good! He is from Spain and is absolutely committed to the authenticity and excellence in hospitality we find from this one experience with him. Plus, how many restaurant owners do you know that are also Physicists? We love meeting smart people and can verify he is one smart cookie. Jose tells us that he is replicating the best quality restaurants in Spain in terms of food, service and ambiance so welcome to the new authentic modern Spanish Andanada 141. And you thought the only Spanish person we were going to talk about here was David Villa...Jose gave Peachy Deegan an entire lesson in Spanish History...he is from the North of Spain: the Aragon Region (that clued us in as everyone that knows Henry the eighth knows Catherine of Aragon.) This venue will be changing their specials once a month.
We began with a refreshing amuse-bouche on this hot day of gazpacho that lent a bit of bitter to our palate with beets, tomato and garlic. We loved the garlic part especially.
We are connoisseurs of potatoes in many forms, and we were quite enthused about this incarnation new to us: potato chips dipped in a pate of mussels. Splendidly tasty! Warning: this could become addictive. We loved these.
If you are interested in taking the historic route, we would encourage you to order the Berenjenas Crujientes. Don't worry we will tell you English translations for everything so Peachy herself understands it (you know who was highly influenced by French Canadian hockey players so she took French.) Here's your history lesson: from 400-800 Spain we understand was ruled by the Kings of Barbars and then from 800 AD to 1400 AD, the Catholics. This dish comes out of the Arab tradition and it's eggplant chips with honey, pine nuts and chives. The honey is from Granada in the south of Spain.
You also will be happy to meet Masa Madre, otherwise known as Spanish bread which arrives in style accompanied by Porron olive oil.
Normally, we are not into a lot of appetizers only as dinner. We like to concentrate on the main course with smaller fireworks leading up to its grand finale the entree, however, when in Rome, do as the Romans do. And in Spain, we understand the Spanish adore tapas and that is the meal. This is also the tradition at Andanada 141 so we continued along the tapas path. We next tried the Fried Navarra artichokes with grated 12-month Manchego cheese, and they were absolutely divine. Their proper Spanish name is Alcachofas con Queso Manchego.
Finally, our last appetizer was the lovely spinach ravioli that is surrounded by a thin layer of shrimp. This was indeed lovely but think there should be perhaps at least a trio instead of one-but understand this is labor-intensive. Ravioli de Espinacas Y Gambas is described on the menu as spinach wrapped in pressed layers of shrimp over a seafood gratined cream, pistachios, shimeji mushrooms and frisee salad. This is definitely worth trying and we loved the taste.
When we visited Jose, there were two entrees on his menu because as we previously explained, they are all about tapas and not entrees. We wanted to try one entree however, so we opted for the fresh, bright Lubina Con Tapenade: Black Sea Bass with tapenade over sauteed snow peas and spring onions (otherwise known as Scallions to Americans) with watercress emulsion. Jose did note that there will be specials for both meat and fish entrees to be excited about...and do not leave without trying the inviting Crema Catalana: Crema Catalan mousse in a biscuit caramel millefeuille!
We look forward to Jose's future endeavors!
Andanada 141 is Terrific Takeout.
