With all the different people I meet everyday, my memory for face and name has far exceeded capacity. With taste and smell, however, my memory still remains vivid . The smell and taste of cuttle fish (in our dialect, nukus), brings back memories of my childhood when my aunt would cook this, adobo style. She would cut it in rings for me. After each meal, I would look in the mirror and have a good laugh on how it has stained my teeth black.
We have dined in BCN back in the days when I was searching for the best cochinillo. I didn’t really like their version very much so I didn’t write about it. Last week,as I was browsing at my pictures in Barcelona, I found one of me eating Arros Negre. I knew I had to have one again. So instead of booking a flight, I chose to give this restaurant try. I am so glad I did!
The flavors of Spanish cuisine are not shy and subtle. Dining at BCN Taste and Tradition brought out a lot of good memories of growing up in country that was colonized by Spain for 333 years, as well as the food adventure I recently had in Barcelona.
Red Sangria – big, bold flavor. Fruits marinated in red wine for 3 days. I enjoyed this as much as the one I had in La RamblaSpanish chorizo – not to be confused by Mexican chorizo! The Spanish variety is cured, usually served uncooked, with very dense flavor.Gambas Al Ajillo – Shrimp with garlic. Good portioned appetizer, about a dozen huge shrimps cooked in garlic, to perfectionArroz negro con sepia – this is what brought me here, and it did not disappoint. Bomba rice cooked and flavored perfectly.
D had his usual filet mignon…I really wish he would order something else. I have stopped taking pictures. With dessert, he was bolder. He didn’t get chocolate cake; he got almond cake. And instead of coffee, he ordered Carajillo. Just like that, he was Daredevil.
“Tarta de Santiago” almond cakeCarajillo – hot espresso added to Licor 43, on the rocks –that’s why it looks steamy. Absolutely divine!!!Best Pedro Ximenez I’ve had in my life. I expected no less from this wonderful, authentic Spanish joint. Perfect dessert wine.
I am so glad we gave this restaurant another try. Now that there does not seem to be any new restaurants opening, I will probably reconsider those that I dismissed due to my poor food choices. Meanwhile, I have ordered Cooking Base for Squid Ink Paella from Amazon….
For 35 years, Willie G’s has been a Houston institution for everything seafood. Billion Dollar Buyer Tilman Fertita breathed new life to it by relocating it to his Post Oak Hotel in Uptown Houston and transformed it into a world-class seafood restaurant.
This is the sight that greets you upon entry. Fresh seafood flown in from everywhere.Between the hotel and its sister restaurant Mastro’s, 20,000 bottles! That is one HUGE wine list.We chose a Spanish Tempranillo for todayClassic margarita was also pretty good
Now for the main eats…
Sea Bass Bites for appetizerBlackened Dungeness Crab – very fresh and the spices are on point. Almost as good as those i get in San FranciscoButtermilk Onion Strings and Shishito PeppersKing Crab Fried RiceFilet Mignon – we all know whose entree this is
I have to take a moment to expound on the desserts. First off, they’re amazing. Second, they’re super cheap. Each of the dessert is ten bucks. Unthinkable considering how posh the whole place is.
French Market Beignets with Vanilla-Bean Caramel,Raspberry-Hibiscus, Hot Chocolate Sauce
These beignets are heavenly. It’s freshly made, came out piping hot and freshly powdered. All three sauces are awesome, but my favorite was the caramel.
Butterscotch Bread Pudding with Butterscotch Crème Brûlée, Candied Pretzels, Dulce de Leche Ice Cream
These are big portions. We had to box half of each to take home. I will come back to this restaurant just for the desserts alone. I was invited to join them for brunch tomorrow and I am already seriously considering it since it was promised that desserts are available all day.
Once again, i’m grateful to be living in this city with such a vibrant restaurant scene. As it is, Houston is teeming with seafood restaurants already, but this is definitely a solid addition, and should rightfully take its usual place as one of the city’s finest.
