Tapas

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ENSALADA DE PULPO 19. Grilled octopus, heirloom tomatoes, cucumber

Bulla Gastrobar is a new restaurant in Winter Park inspired by the most popular tapas restaurants in Spain. Bulla (pronounced boo-ya), which is slang for chatter and what people are talking about, and is led by Bulla Gastrobar Executive Chef Miguel Rebolledo. The sleek and modern restaurant is a bustling, high energy place where friends go to meet up for a drink and to share in good company and good food.

According to his official biography, Chef Miguel Rebolledo “brings his extensive culinary experience, talents and unending love for Spain to Bulla Gastrobar. While Rebolledo’s seaside upbringing naturally leads him to fresh ingredients like seafood, vegetables, and rice, his stints with contemporary chefs have created a constant desire to experiment. After attending culinary school and learning traditional recipes, Chef Miguel Rebolledo improved his techniques at one of Spain’s most famous restaurants, El Bulli, under Chef Ferran Adria. In that position, Rebolledo cooked with some of the biggest names in the industry, for some of the most important people in the world including royalty.”

We recently spoke to Chef Rebolledo via e-mail about his experiences and inspiration who was at first inspired to cook by his family.

He told us, “I started to help my father to cook at 6 years old, I used help him with the paellas every Sunday in summer, and we would also in winter cook rosquillas, traditional dessert like donuts.”

Some of his favorite childhood memories involved Christmastime, when his home was like a tasting – “We started with cured meats and cheeses, cold seafood , and then some fried stuff, like lamb brains or croquetas, more seafood but this time in sauce, like clams in green sauce, then fish , monkfish, spanish hake…then a meat, always baby lamb, and finally an assortment of desserts”

When he worked at Bulli in Spain, “it was at first a dream, and then working in el Bulli with the Adrias brothers changed my life, my vision of the way we cook, the way we understand the food, technique, and I can say it changed the way I see my life.”

Some of the elements of El Bulli that he brings to Bulla Gastrobar include his vision of how they cook, totally respect to the products, and high standard in quality.

One of Rebolledo’s signature dishes is “Huevos Bulla,” made with eggs, homemade potato chips, Serrano ham, potato foam and truffle oil. The dish is mixed at the table.

SANGRÍA BLANCA 10./37.
Cava, peach schnapps, triple sec, strawberries, blueberries
HUEVOS ‘BULLA’ 10.
Eggs, homemade potato chips, Serrano ham, potato foam, truffle oil*
HUEVOS ‘BULLA’ 10.
Eggs, homemade potato chips, Serrano ham, potato foam, truffle oil*
JAMÓN SERRANO 8.
‘Fermín’ Serrano ham, aged 18 months , LOMO IBÉRICO 10.
Cured Iberian pork loin, LEONORA 9.
Soft goat’s milk from León, medium strong flavor
PATATAS BRAVAS 7.
Crispy potato cubes, spicy brava sauce, aioli
TARTAR DE ATÚN 15.
Ahi tuna, mango, avocado, soy sesame vinaigrette, Sriracha aioli*
ENSALADA DE PULPO 19.
Grilled octopus, heirloom tomatoes, cucumber
PINTXO MORUNO 9.
Cumin marinated grilled pork, mojo verde, Greek yogurt

CHURROS CON CHOCOLATE
Traditional fried dough, chocolate sauce, dulce de leche

Bulla Gastrobar
110 S Orlando Ave #7, Winter Park, FL 32789
Phone: (321) 214-6120

Menu:
http://bullagastrobar.com/media/menus/BullaWinterParkMenus.pdf

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Tne Lowdown –

This tapas restaurant (which also has a branch in Key West) just off of Mills Avenue on Virginia Drive (I think they still call it part of Ivanhoe Village?), has a $39.95 all you can eat weekend brunch that includes all you can drink mimosas and sangria. Saturdays, no reservations needed, but Sundays, reservations are a must.

Items include prime rib, crab legs, leg of lamb, roast chicken, as well as sliced cheese, cured meats, chorizo paella, sweet maple bacon, biscuits and gravy, and more.

Save space for the french toast – a fried croissant take on the dish with lots of powdered sugar. Go hungry.

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Santiago’s Bodega
802 Virginia Dr, Orlando, FL 32803
(407) 412-6979
www.santiagosbodega.com

Click to add a blog post for Santiago's Bodega on Zomato

Txokos (pronounced cho-kos) Basque Kitchen at East End Market in Audubon Park opened earlier this year in March 2014. The much anticipated restaurant is brought to us by James Beard award nominated Chef Henry Salgado of New Smyrna Beach’s Spanish River Grill.

A fifth generation Floridian, Chef Henry Salgado grew up cooking with his Cuban grandmother in his hometown of Tampa. A graduate of the Florida Culinary Institute in West Palm Beach, he worked his way through the kitchens of the south. He along with his wife, Michele, eventually opened Spanish River Grill in 1999, earning a semi-finalist nomination for the 2012 and 2014 James Beard awards.

At Txokos Basque Kitchen, Chef Henry and his team bring the flavors of Northern Spain to the expanding Orlando food scene, utilizing homegrown produce, locally raised provisions and Florida seafood. The menu features authentic Pintxos (small plates), Spanish wines and a wood fired Asador for grilling.

The menu at Txokos Kitchen is seasonally driven by Chef Henry’s access to the East End Market’s vegetable garden, local, sustainable seafood and many talented Florida farmers.

They recently started brunch service on the weekend and so we dropped by with some friends and came away very impressed.

Brunch Menu at Txokos
Brunch Menu at Txokos

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We love the decor at Txokos, modern yet rustic – comfortable place to go with a group of friends to share pintxos small plates over a meal

You can't have brunch with out mimosas and sangrias
You can’t have brunch with out mimosas, bloody marys, and sangrias
Wood grill at Txokos Basque Kitchen
A gorgeous Wood fired Asador grill is featured at Txokos Basque Kitchen
Fried Shrimp and dirty grits with chicken liver, jamon, and shallot. One of my favorites - the shrimp was crunchy, crispy and fresh and the grits had a sultry, savory flavor that went very well together with the crunchy fried shrimp. - $10
Fried Shrimp and dirty grits with chicken liver, jamon, and shallot. – $10 – One of my favorites – the shrimp was crunchy, crispy and fresh and the grits had a sultry, savory flavor that went very well together with the crunchy fried shrimp.
Calamari Fritto - lightly fried with a house made romesco sauce for dipping
Calamari Fritto – lightly fried with a house made romesco sauce for dipping -$7
Tortilla Espanola - a tapas classic, not the corn tortillas that we are used to - these tortillas are made with layors of potato, onions, and eggs with a tomato aioli - $5
Tortilla Espanola – a tapas classic, not the corn tortillas that we are used to – these tortillas are made with layors of potato, onions, and eggs with a tomato aioli – $5
Benedict Lomo - pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables - $12
Benedict Lomo – pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables – $12
Benedict Lomo - pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables - $12
Benedict Lomo – pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables – $12
Jamon pintxos - thinly sliced iberico ham, lomo, chorizo, with marcona almonds and alioli - $13
Jamon pintxos – thinly sliced iberico ham, lomo, chorizo, with marcona almonds and alioli – $13
Chef Henry Salgado and Peter Lee of Txokos Basque Kitchen
Chef Henry Salgado and Peter Lee of Txokos Basque Kitchen
Baked Spanish Toast - cinnamon baked bread pudding topped with Bordeaux cherries, kalimotxo glazed pork belly, and poached egg - the dish was subtly sweet and savory, kalimotxo is a signature Basque style made by marinating the meat with cola and wine. $14
Baked Spanish Toast – cinnamon baked bread pudding topped with Bordeaux cherries, kalimotxo glazed pork belly, and poached egg – the dish was subtly sweet and savory, kalimotxo is a signature Basque style made by marinating the meat with cola and wine. $14
Tacos con Bacalao - Deep Fried salt cod, shredded cabbage, tomato garlic relish, toasted cumin seed vinaigrette - $14 - the salt cod was a bit too salty on this visit and would have benefitted from soaking longer to reduce the salt content in the bacalao.
Tacos con Bacalao – Deep Fried salt cod, shredded cabbage, tomato garlic relish, toasted cumin seed vinaigrette – $14 – the salt cod was a bit too salty on this visit and would have benefitted from soaking longer to reduce the salt content in the bacalao.
Local celebrity Master Chef season 5 contestant Francis Biondi spotted at Txokos Basque Kitchen on a recent visit
Local celebrity Master Chef season 5 contestant Francis Biondi spotted at Txokos Basque Kitchen on a recent visit
Jamon Stuffed Trout - Wood Grilled Rainbow Trout stuffed with serrano ham, fresh basil, summer potato salad
Jamon Stuffed Trout – Wood Grilled Rainbow Trout stuffed with serrano ham, fresh basil, summer potato salad

TXOKOS BASQUE KITCHEN
3201 Corrine Dr.
Orlando, FL 32803
info@txokoskitchen.com
321.972.8852

Dinner
5PM – 10PM | Tuesday – Thursday
5PM – 11PM | Friday & Saturday
Brunch
11AM – 3:30PM | Sunday

Chef Henry Salgado working the kitchen at Txokos
Chef Henry Salgado working the kitchen at Txokos

Txokos Basque Kitchen on Urbanspoon

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Food and wine lovers rejoiced this past Friday, January 31st when Txokos Basque Kitchen held their Spanish Wine Experience event at the East End Market. No, it was not inside the restaurant itself (only a few more weeks to completion by the looks of things), but instead was hosted upstairs at the East End’s Apex event space.

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Revelers tasted over 50 wines from Spain’s most popular regions such as: Rioja, Ribera de Duero, Txakoli, Rias Baixas and more (see below for the complete list, all available for sale through Winter Park’s Wine on the Way now).

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Txokos Basque Kitchen Owners,  Chef Henry & Michele Salgado also own the popular Spanish River Grill Bistro Latino in New Smyrna Beach.  Chef Henry is a James Beard Award Semi-finalist & will be cooking at the upcoming James Beard Benefit  Dinner at the Alfond Inn.

Chef Henry & Michele Salgado featured an impressive list of Tapas and Pintxos (peen-chos) from the Basque region of Northern Spain along with a Jamon carving station, all soon to  be part of the new menu at Txokos when they open up, possibly as part of a happy hour concept as well. Pintxos, of course, are little bite sized dishes skewered on a stick, similar to a kebab.

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Inside the Apex’s open kitchen, the husband and wife team joined by their assistants, deftly put together their pintxos and tapas (from fig and cheese to salmon tartare and my favorite, the pulpo octopus with cheese), under some pressure from onlookers, while guests traveled from table to table sampling the many wines available. Great wines and great food with friends gathered around their glasses and plates with good conversations throughout the evening.

I can’t wait for this to be a regular occurrence when Txokos finally opens in a few weeks.

Note: The letter X is pronounched like the “ch” in Basque. so think of pronouncing “Tchokos” when seeing “Txokos”, “pinchos” when seeing “pintxos”…

 

Chorizo sausage
Chorizo sausage
The Owners, Chef Henry and Michelle Salgado
The Owners, Chef Henry and Michelle Salgado
Tortilla Espanola or the Spanish Omelette, a favorite tapas of the region
Tortilla Espanola or the Spanish Omelette, a favorite tapas of the region
Pulpo octopus and manchego cheese
Pulpo octopus and manchego cheese

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Tapas with piquillo
Tapas with piquillo
Peter Lee, La Brexta Seafood and Spanish Provisions downstairs at East End with the jamon serrano, dry aged 15months, available at La Brexta along with iberico ham
Peter Lee, La Brexta Seafood and Spanish Provisions downstairs at East End with the jamon serrano, dry aged 15months, available at La Brexta along with iberico ham
Jamon Serrano, at La Brexta, aged 15 months
Jamon Serrano, at La Brexta, aged 15 months

Steak and cheese pintxos

Steak and cheese pintxos
Tuna stuffed Piquillos
Tuna stuffed Piquillos
Salmon Tartare
Salmon Tartare

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Fig and Cheese Pintxos
Fig and Cheese Pintxos
Anchovies, egg, piquillo on bread
Anchovies, egg, piquillo on bread

Krystle Nguyen with Kendra Lott and Emily Ellyn

Krystle Nguyen with Kendra Lott and Emily Ellyn
Chef Henry Salgado
Chef Henry Salgado
Sweet and savory Jam sandwiches
Sweet and savory Jam sandwiches

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La Brexta Seafood and Spanish Provisions at East End Market
La Brexta Seafood and Spanish Provisions at East End Market
Downstairs at La Brexta
Downstairs at La Brexta
Seafood at La Brexta
Seafood at La Brexta
Menu at La Brexta Seafood and Spanish Provisions at East End Market
Menu at La Brexta Seafood and Spanish Provisions at East End Market

C&B – Alconde Vineyards

Ribera del Duero “TORRE PINGON”
2012 Torre Pingon Verdejo
Ribera del Duero “ARDAL”
Ardal Tradicion
Spain Navarra “BODEGA ALCONDE”
2006 Alconde Seleccion Garnacha
2012 Rosado Fresco
2012 Blanco Fresco
Vina Sardasol Crianza

Premier
2012 Marques de Caceres Verdejo
2011 Telmo Rodriguez Gabo do Xil
2011 Telmo Rodriguez Dehesa Gago
2009 Artadi Vins de Gain

Augustan
2011 Raventos L’Hereu
2012 Raventos Silencis
2010 La Cartuja Priorat
2012 Berroja Berroia Txakoli

Noble
2012 Lolo Albarino
2012 Palos verdejo
Paco Grenache tempranillo
2009 Las Hermanas
2011 Pieza el Coll

Stacole
2012 Rafaele Palacios “Louro do Bolo”, Godello, Valdeorras
2012 Nisia, Verdejo, Rueda (Stacole)
2010 Vetus “Flor de Vetus”, Tinta de Toro, Toro (Stacole)
2011 Volver,  Tempranillo, Castilla- La Mancha (Stacole)
2012 Botani Muscat
NV Alvear Fino Montilla
2008 Sierra Cantabria “Unica”  Reserva, Rioja
1994 Lopez de Heredia Gran Reserva  94
NV Dibon Cava, Penedes
2009 Mustiguillo Mestis Valencia

Opici
2006 Valensico Reserva, Tempranillo, Rioja
2011 Vespers, garnacha-samso, Monsant
2009 Dinastia Vivanco Coleccion, Maturana, Rioja
2011 K5 Txakoli Txakoli
2009 Peza do Rei, Mencia, Riberia Sacra
2011 Vina Gormaz, Tempranillo, Ribera del Duero
2010 Tinto Pesquera, Tempranillo, Ribera del Duero
2001 Condado de Haza Alenza, Gran Reserva, Ribera del Duero
2012 Flor del Paramo Rosado, Prieto Picudo, Tierra de Leon
2006 Dehesa La Granga, Tempranillo, Castilla y Leon
NV Mont Marcal Rosado Brut Reserva, Penedes

Askari OH
Hacienda Lopez de Haro Rosado Rioja 2011
Proyecto Garnacha de España “Salvaje del Moncayo” Ribera de Queiles 2011
Bodegas Matsu “El Picaro” Toro 2012
Hacienda Lopez de Haro Reserva Rioja 2005 92pts Parker
De Bardos “Suprema” Ribera del Duero 2005
Bodegas Matsu “El Viejo” Toro 2009 92pts Guia Piñan

Vinecraft
2009 Caraballo, Listan Blanco, La Palma
2011 Los Bermejos Rosado, Listan Negro, Lanzarote
2010 Tierres de Aponte Tinto, Vijariego Tinto-Ruby Cabernet, Tenerife

RNDC
2012 Marques de Vizhoja, Chardonnay-Albarino, Rias Baixas
2009 Torres “Celeste”, Crianza, Ribera del Duero
Clos de Mas Priorat
2006 Bodegas Roda II, Rioja

TransAtlantic
2004 La Rioja Alta Vina Ardanza
2006 Vina Herminia Reserva, ,Rioja
El Coto Crianza Rioja
2012 Santo Cristo, Garnacha, Campo de Borja
2008 Reserva de Familia Juve y Camps

Global
Lacrimus 5  2011, Rioja
Capitulo 8 2011 Garnacha, Castilla La Mancha
Iriensis 2011 Albarino, Rias Baixas
Alvarez de Toledo 2010 Godello, Bierzo
Clos de Tafall 2012  Red, Priorat
2001 Rioja Urbina Reserva, Rioja

Wines are all available for sale through Winter Park’s Wine on the Way

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We wrote about KASA Tapas and Raw Bar back in May 2013 and now, this week, KASA is ready to open its doors and welcome guests into its newly renovated restaurant at The Plaza in downtown Orlando.

They are open this week as part of a soft opening and our good friend Michael Cho of ImpressInk.com visited last night to give us a preview of the menu choices and overall vibe at KASA.

Kasa opens to the public November 14 at 8pm. Starting November 15, Kasa will be open daily for lunch, dinner and drinks from 11am to late-night.

His thoughts and photos follow:

 

Upon entering KASA, one is immediately drawn to the vibrant and delicate ambiance that is not found in any other downtown Orlando establishment.

KASA Tapas and Raw bar sets itself apart by offering a unique menu full of tapas style dishes (small shareable plate portions) and a small number of full portion entrees for the hungrier customers.

The tapas serving style creates an opportunity to sample multiple dishes and flavors on the menu without over stretching one’s appetite.

KASA centers itself on the concept of combining  global flavors from Asian and Latin flavors to more, and this is apparent in the ingredients of their menu items, featuring different culinary cultures to create the plates.

Photo Oct 21, 10 09 33 PM

Hickory Smoked Duck Drumettes with a  ginger maple glaze

Photo Oct 21, 10 09 30 PM

Hamachi Ceviche

Photo Oct 21, 10 09 27 PM

KASA signature corn

Photo Oct 21, 10 09 24 PM

Spanish Spinach

Photo Oct 21, 10 09 21 PM

Panko crusted Pork Belly, glazed with syrup and dipped into egg yolk

Photo Oct 21, 10 09 17 PM

Shrimp a la plancha

Photo Oct 21, 10 09 15 PM

Tuna Carpaccio Pizza

Photo Oct 21, 10 09 12 PM

Tamarind Grilled Rack of Lamb

Photo Oct 21, 10 09 09 PM

Grilled Clams

Photo Oct 21, 10 09 07 PM

Wrecked Apple Pie Roll – thin slices of granny apple with soy paper, tempura battered and served with salted caramel ice cream

What’s interesting to note is that here at KASA, unlike other restaurants, there is a whole section of the menu dedicated to different types of ceviches, like you would find in Peru at a cevicheria.

KASA seems to be a versatile restaurant that welcomes both casual diners and those out on the town looking for a place to eat before heading out to experience the downtown Orlando night club, bar, entertainment scene.

We’ll have a more comprehensive review and visit soon!

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Official Press Release

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The Bento Group Announces The Official Grand Opening Of Its Newest Innovative Dining Concept “Kasa Tapas & Raw Bar” In Downtown Orlando November 14

Beginning November 14, onlookers on Orange Avenue will finally be able to step inside and experience the highly-anticipated, original dining concept “Kasa Tapas & Raw Bar” from The Bento Group. Featuring a creative and delectable menu comprised of small plates with global influences and a raw bar with fresh oysters and seafood, Kasa serves up a truly exciting and innovative dining experience pioneered by Executive Chef Sean Kaplan and “Food Network Star” alum Josh Lyons. Open for lunch, dinner, drinks and brunch coming soon, Kasa will raise the bar in the Downtown Orlando dining scene combining exceptional service in a cool, comfortable and contemporary atmosphere with a memorable meal that satisfies all the senses.

“We are extremely excited about the official opening of Kasa next month,” says Co-Owners of The Bento Group David Yu, Jimmy Tung and Johnny Tung.

“Kasa is the culmination of months and months of development and thought into creating and offering something really different and memorable that the Downtown dining scene has been craving. From our original menu packed with incredible flavor combinations to our delicious drinks and relaxing, modern atmosphere, we are proud to open Kasa’s doors for everyone to enjoy, experience and return to time and time again.”

Kasa is The Bento Group’s first full higher-end casual dine-in restaurant. Originating in Gainesville, FL with concepts also in Orlando and Jacksonville, The Bento Group focuses on restaurants, hospitality and nightlife concepts and is now comprised of Bento Café, Hiro Asian Sandwich Bistro, SushiChao, Simon’s Nightclub, My Mochi Frozen Yogurt, VAiN Nightclub, Avenue Gastrobar and Ghost Bar and Lounge.

Kasa opens to the public November 14 at 8pm. Starting November 15, Kasa will be open daily for lunch, dinner and drinks from 11am to late-night.

Restaurant guests are welcome to dine, drink and relax inside Kasa’s modern tranquil atmosphere or enjoy the extended outdoor patio space, which will feature many special events in the coming year. Kasa is located at 183 S. Orange Avenue in Downtown Orlando. For more information, call 407-985-5272 and visit www.kasatapas.com and www.bento-group.com.

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