By David Minsky
By Jen Mangham
By Bill Wisser
By Laine Doss
By Bill Wisser
By Dana De Greff
By Laine Doss
By Zachary Fagenson
The quixotic nature of Martinez's quest lay not in mimicking physical aspects of La Mancha, but rather in attempting a theme restaurant in Coconut Grove that actually serves worthwhile food. Executive chef Luis Fernandez, born in Spain and trained in France, has made this seemingly impossible dream come true. He wisely shies away from competing with the ambitious surroundings, focusing instead on barely adorned dishes that follow the basic precepts of Spanish cooking: simple and eminently satisfying. Deciding what to eat is not so simple. Cervantes's book is voluminous, and so is this twelve-page menu; you may come here in a Don Quixote frame of mind, but chances are you'll be tempted to eat so much that you'll leave feeling more like Sancho Panza. There's no way I can describe even a fraction of these foods in this space. Here, then, are the Cliffs Notes.
Prologue: Smartly costumed waiters are professional and efficient. The wine list contains just about any Spanish wine you could think of.
3148 Commodore Plaza
Miami, FL 33133-5818
Region: Coconut Grove
Chapter 1, "Cold Appetizers": A standard, somewhat clichéd beginning -- marinated olives, serrano ham, Manchego cheese, smoked salmon, anchovies in olive oil and vinegar, and tenderloin of tuna with piquillo pepper salad.
Chapter 2, "Hot Appetizers": The story heats up with an earthenware casserole of tripe, pig's feet, blood sausage, and chorizo in a slightly piquant pepper and paprika sauce. Sensational croquetas de bacalao come cleanly fried, the interior soft, creamy, and imbued with just the right proportion of fish to potato. Five for $9 makes them one of the menu's few bargains, too, which brings us to a secondary theme that is subtly woven through the text: high prices. In many cases the lofty numbers can be attributed to expensive ingredients (see chapter 3), but the cost of some starters just seems out of whack -- like scrambled eggs with bacon, ham, and chorizo for $16 or roasted piquillo peppers stuffed with seafood mousse for $22. More reasonably priced pulpo da feira (fiesta-style) is so named because the octopus is traditionally boiled outdoors in water-filled drums during Galician festivals. Thin white slices of tender tentacles, properly served on a wooden plate, come drizzled with olive oil, coarse granules of salt, and brick-red pimentón, a smoky Spanish paprika. The pimentón makes a pleasing impression, but the octopus lacks a character-defining ingredient such as garlic or crushed red pepper, both of which are usually found in this dish. There also are specialty seafood appetizers imported from Spain: baby eels, kokotxas (a fish-gill delicacy), and grilled carabineros (giant red prawns), which, at $35, is the priciest starter.
Chapter 3, "Salads": The cold ones are noteworthy for their complexity of ingredients and are best exemplified by the ensalada de baratavia, which combines diced chicken, sliced codfish, tomato, olives, asparagus, endive, and vinaigrette. Of the “tepid salads,” the more prominent of two offered is composed of Belgian endive, white asparagus, toasted almond slices, and an ingenious cream-cheese sauce. The textures (soft/crunchy) and flavors (bitter/sweet) are nicely contrasted, and the salad itself gratifying to an unexpected extent, but there is nothing tepid about it; all ingredients are thoroughly chilled.
Chapters 4, 5, and 6, "Cold Creamed Soups," "Hot Creamed Soups," and "Soups": From gazpacho to cream of wild chicken bisque to garlic soup.
Chapter 7, "Vegetables": Subtheme of strange pricing reappears. Stir-fried spinach with raisins costs $14, assorted grilled vegetables cost $16, though portions are large enough to share.
Chapter 8, "Grandma's Kitchen": The plot thickens with hearty regional dishes that change daily. For instance on Monday, lentil soup with pig's ears and feet, and on Friday, chickpea and bacalao soup.
Chapter 9, "Our Rices": Seafood-based paellas, available in individual portions.
Chapter 10, "Poultry": A trio of treatments highlighted by a country classic, Cornish hen with homemade pâté and red wine sauce.
Chapter 11, "Fish and Seafood": Salmon pan-seared with mulberry sauce, red snapper fillets stuffed with seafood mousse, dorada crusted in sea salt, and lobster baked in clay pot. Hake, a succulent cousin of thick, flaky cod and Spain's most plentiful fish, arrives succulently cooked and accompanied by hard-boiled egg, four baby clams, and a savory saline green sauce made with parsley, onions, garlic, white wine, and clam juice. Minor character flaw: For $22 they could've thrown in a little rice or vegetable.