Terrific Takeout: Andanada 141 Winter 2016 Our Coverage Sponsored by Fresh Origins
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
For more information about Fresh Origins, visit their website at
We cannot overemphasize how much we love advanced humans, across disciplines.
It is even better when they are so advanced, they practice excellence with vigor, like Jose, who has acute attention to detail which we love, love, love.
He even wears Silhouette glasses just like Peachy, who has worn only this brand for over a decade. (can you believe we don't work with Silhouette yet...)
The hit parade continues at Andanada 141, and the level of improvement we've seen at this venue has skyrocketed since our friend owner Jose Ignacio Lopez moved to New York from Spain (with his cats, stay tuned on them!). We had been to this venue twice before awhile ago, but last summer was our best experience at this venue:
That is, until we visited again recently. And, it was even better. This does not always happen.
The latest and greatest at this Spanish star is they are changing the menu four times a year and starting last October, they added many more entrees. As you may know, Spain is famous for tapas but as Jose confirmed, you should all know that tapas is a component of a meal, not the meal or entree itself.
We began with the Aperitivo (same thing as amuse-bouche, but in Spanish) of roasted pumpkin and sweet butternut squash soup. The bread is terrific and also made on premises. EVOO with nuts and red endive highlighted by Valdeon cheese from Castilla is what you can dip it in.
Jose is determined to put some Spanish history and language into our lexicon here (Peachy took 6 years of French in addition to being highly influenced by French Canadian hockey players) and we are all ears.
Paul Mayer, this one's for you:
"Me gustan los zapatos espanoles!"
That means "I love Spanish shoes!"
That means "I love Spanish shoes!"
Irish people especially will have an appreciation for the Small Bites we started with: Bravas Tradicion: Crispy potatoes with aioli (evoo, garlic, eggs, made fresh of course) and two choices of brava sauce: strong hot traditional and cayenne pepper.
These are totally addictive and if you are going to the movies next door, why on earth would you eat theatre food when you can eat these. Just delicious, and we warn you, potentially habit-forming. Up with potatoes! Brava Tradicion is a typical brava with a base of boiled spicey "pimenton de la vera" and Brava Cayena is a brava sauce, base of tomato and Cayena chili pepper.
Most exquisite, Ensaladilla de Salmon announces its supreme elegance when it is placed in front of you. A bastion of exquisiteness, this small plate is both delicate and delicious; you will rejoice in the amazing marinated salmon tartar over a potato salad with smoked oil, chickpeas and carrots.
We were super excited to try the Paella, especially since we can no longer eat it at Solera (Solera has closed. Rufino we miss you!) Of course, listen to the expert at the top on video speak. There are five paella choices at Andanada 141, and we chose the Mariscos.
Market fish, shrimp, calamari, mussels and cockles have one big party you are invited to. And, use your plate, silly. Be an advanced human!
The fish is sourced from Maine's Lobster Place.
You need to know this is absolutely delicious and it needs to be your dinner.
The best Paella in Manhattan right now!
The seafood extravaganza continued with the Langosta Setas y Tirabeques, new for winter!
Lobster, pan-seared maitake mushrooms, snow peas (typical from Jose's region called Aragon), egg yolk with carrot and eucalyptus emulsion arrives in style in its own broth and you dip it in egg, which is similar to butter. The egg yolk is boiled at 150 degrees F (65C) for one hour to make it buttery, NOT RUNNY. You will not understand how superb this is until you try it for yourself. It coats the lobster perfectly achieving a 50/50 balance of solid and liquid.
If you have read our beaucoup de posts on Lothantique, one of our favorite brands, you know our friend Gil Tani walked Santiago, so now we just call him Emilio. We have heard all of Gil's stories about his trip and even watched the two movies on it. Jose tells us that when you finish this pilgrimage, you have the Tarta de Santiago. Peachy will stick to the pilgrimage to 141 West 69th street.
This traditional Spanish dessert is almond cake with raspberries and evoo gelato! The red glace cross on the plate is from the town of Santiago de Compostela (all our Jesuit friends should appreciate this especially! and P.S. Go BC!).
Finally, you know we love buildings and we learned a little about the history of this venue this time too: in 1932 and for several decades, this location was the premises of Fleur de Lys restaurant. Jose's friend Anne-Marie from France was a waitress here in the 1950's and today she lives next door.
Jose knows that Peachy is a committed chocoholic and is not taking any measures to stop her addiction. You absolutely must try their dark chocolate truffles, which are in rosemary-quite like mint.
Andanada 141 continues to be Terrific Takeout and is Highly Recommended by Whom You Know.
Peachy and José Ignacio Lopez CEO and Founder of Andanada 141-Peachy is wearing Julia Jordan.
