Ate there last night. Had a very good experience overall but with a few criticisms.

Beautiful restaurant although we ate in the lounge. If I lived in the neighborhood, I would most certainly make frequent use of the lounge area. Thoughts on the food and wine:

First off, the wine list is a mess. The by the glass section has no appellations listed--only producers and grape varietals. In other words, if one orders a "tempranillo" they have no idea, unless they're familiar with the producer, whether they're getting a Rioja, a Ribera del Duero, a Toro or something else. No appellations? C'mon, this is wine list writing 101. While the main list did list appellations, there is no organization or reason to it, and it seemed horribly incomplete and out of balance...only 1 Toro? Also, two cabernet sauvignons by the glass? Do you want to be a serious Spanish restaurant or do you want to pander to tourists on Michigan Avenue? You can't be both.

Secondly, the wine list is nowhere near as interesting as it could be. Unfortunately, the Spanish wine scene in America is dominated by two large importers who bring in a great deal of overripe, overoaked "Napa wanna be" wines in order to appeal to a certain fat Baltimore lawyer. These wines dominate the list.

The food, OTOH, was a much better experience.

Started with the tomato jam bread, which was well balanced and flavorful.

Second was the clam flatbread. Not great but very good. Fresh seafood taste without being overpowering. A well executed and balanced dish.

Next was the Pulpo y patatas. This dish could have been great were it not for the kitchen's heavy hand with the pimenton. The octopus was perfectly cooked and of very high quality. The balance of food to oil on the plate was perfect. Unfortunately, the kitchen needs to learn that a little pimenton goes a long way. I love Spanish pimenton and in fact bring my own back from a little artisan producer in Bierzo. It, however, needs to be a background note in a dish not the overwhelming dominate note.

Next was the rabbit, chestnut-truffle and brandied cherry "ravioli" Great dish. No criticisms at all. It's one of my best dishes of the year so far.

Next was the braised pork belly. Tender braised pork...flavorful but not overwhelming sauces. Unfortunately the small apple salad on the side was so soaked in truffle oil that it overwhelmed and marred everything else on the plate.

It's just too bad that the latter two dishes were utterly overwhelmed and washed away by the overly alcoholic and overoaked Rioja masquerading as an Australian Shiraz that I was drinking.

BTW, service was excellent.

Atmosphere: A
Service: A
Wine List: D
Food: B- With a defter approach to pimenton and truffle oil, it would have been a B+/A-

I had the pork belly dish and, interestingly, I thought the pork just O.K., but the slaw with the truffle oil outstanding. That's why it's hard to run a restaurant!

My cousin dropped into town for business on very short notice, and I decided to take him to Mercat last night for dinner. We had a very positive experience. I don't know that Mercat would be anywhere on my list for dinner, say, with my sister or a friend on a regular Saturday night, but as a place to bring an out-of-town guest who's a pretty conservative eater but willing to try a place that appears fun--Mercat is a pretty good option.

I'm a little blurry on the order in which our dishes were served, but these are the tapas we got:

* Suckling pig croquettes: This was the one special our waiter mentioned. These were very decadent, with a rich pig filling. The pork almost overwhelmed me because I'm more accustomed to croquettes with a lot of potato. Mercat didn't skimp with these croquettes.

* Dates wrapped with bacon and stuffed with marcona almonds: I loved these. The dates were smaller than the ones I usually see wrapped with bacon, but they were the perfect size to hold the almonds. I'm a sucker for marcona almonds. I liked the way they seemed to balance the sweetness of the date and the salty fattiness of the bacon in this instance.

* Patatas bravas: I wanted to like these, but I'm not a fan of the tater tot shape in general. This could just be an issue of patatas bravas seeming like a dish that just shouldn't be fancifully plated, but I don't really think that was my gripe last night. My association with tater tots is very strong. The taste of the patatas bravas was good though. I was worried that the paprika sauce would overwhelm the potatoes, but it didn't.

* Grilled morcilla: I liked the morcilla a lot. It had a nice depth of flavor. My boyfriend thought it was too dry, but I like my morcilla on the drier side. We ended asking for extra bread, the same type of slices that were served with the cured meats, to accompany our blood sausage. In general, I think I would have enjoyed our meal more if Mercat gave tables baskets of plain bread. The pan con tomate was good, but I needed something more plain to help neutralize my palate from meat dish to meat dish.

* Squid ink pasta: I had high expectations for this dish given the praise it's received here, but I was underwhelmed. I like ink, but the dish overall was too salty. The grilled, un-inked squid atop our order (I don't see this in Gary's picture) and the peas mixed in with the pasta helped cut the saltiness, but, in the end, I just couldn't really enjoy this dish.

* Grilled squid: My boyfriend loved the squid. I thought it was good. I wasn't a fan of the aioli because I like my squid dressed more simply. Also, compared to our other dishes, this one seemed the most sloppily plated...sad little rings kind of floating in the aioli. It was OK.

* Tocino: This dish was average. The pork belly was unexceptional, almost melt-in-your-mouth. I loved the apple salad though--an unusual combination of flavors that complimented the meat well.

* Fois gras: This was nice. I'm not a fan of macerated berries, but the strawberries offset the richness of the foie gras nicely. This was a funny dish to order because my cousin had never heard of and never tried foie gras. So, my boyfriend and I had to explain it and the ban... As my cousin ate it, he kept asking with amused skepticism, "This is goose? goose?" Finally, he said that it tasted like pancakes. Yes, this is an unusual description for foie gras, but I think he liked the dish for the same reasons I think he would enjoy a Luther burger. It's the idea of sweet and salty mixed together to create rich, substantive dish. The seared foie gras was served atop a pedestal of thick toast surrounded by a moat of macerated strawberries. Taken together, my cousin's first thought was, "Breakfast." I think it makes sense. Now he wants to know where else we can eat foie gras for his two remaining dinners in Chicago. I think I need to go back and explain that foie gras isn't something that most people eat as frequently as breakfast sausage...

* Jamon serrano: This was jamon serrano like I've had it every other time, but my boyfriend thought that having it with the creme fraiche mustard and cornichons was a revelation. I prefer strictly jamon and bread, but I would gladly take some of the mustard for a regular sandwich. It was lovely.

* Saffron-infused pineapple upside down cake: This was just OK. I appreciated the cucumber salad that it was served it--another unusual but satisfying compliment.

With 10 dishes, half a dozen beers and some sangria, the bill for myself and my two companions came to about $175 (including a respectable tip), which I thought was an incredible deal for solid food at a Michigan Avenue location. The room was very festive. Our table wasn't at the windows, but I think every seat upstairs has a pretty good view of Grant Park. I actually sat in the one seat at our table facing the dining room. The highlight of the evening for me was thinking that I had spotted Walter Mossberg of the Wall Street Journal a few tables away from us (this is the kind of sighting that really excites me ). The resemblance was unbelievable! I even convinced my two companions (after I explained who Walter Mossberg was and why they should care). I gawked at this man for the duration of our meal. It turned out that the person I thought was Walter Mossberg was actually a true Spaniard with a very long name beginning with Jose Antonio... I was a little embarrassed, but now I've seen Mossberg's twin...

I like Mercat. Its location also lends easily to a post-dinner stroll along Michigan Avenue with an impressive view of the skyline. I'd go back.

(BTW, the bathroom was dim but not too dark at all. Granted, I've used porta-potties for pre-dawn and late-night trips to the bathroom on week-long camping trips in woods that were completely dark...so while my anatomy doesn't lend to point-and-shoot, I can function in dim. My issue with the lack of light is just being able to do a quick survey of the bathroom's cleanliness. I couldn't tell cleanliness at Mercat.)

The Mrs. and I stopped in tonight for a quick drink at the bar, we happened to be in the neighborhood and stopped by the new Jazz Showcase in Dearborn Station to check out the digs (beautiful) and then snagged a meter on Balbo and decided to check out the new Blackstone. Beautiful rehab job, and we stopped by the bar. Two MacAllan 12 year in snifters with a soda back: when they arrived they resembled fish bowls, they were huge. Sweet Highland malt, aged in sherry casks. The bar is well-appointed, and attractive, nice bathrooms. We'll come back for the food, but that is one sweet little bar. Great bartender, on the ball.

take 2...

A few months back I went to a dinner at Mercat a la Planxa, and came away convinced that it was the most authentic Spanish restaurant Chicago had seen by a country mile. Where most Spanish restaurants dabble in a sort of Spanish-American which is like Mexican-American was in the 60s, a stock set of dishes which you might or might not see in Spain, made "Spanish" by the use of certain spices identified as Spanish, food in Spain is actually often very simple and unseasoned, a matter of eating a spectacularly tasty pork skewer, a bunch of sauteed sea creatures you simply can't get here, or a roasted pimiento de padron garnished with coarse salt. Trying to replicate that doesn't mean taking Cisco meat and seasoning it from a big jar of "Spanish" spices, it means getting pork that actually tastes like pork. And needless to say, that's a lot harder and more expensive.

Mercat is only about half or maybe 2/3 of the way there, but it's far closer than any other restaurant I've eaten at in the US. The primary piece of evidence for that was the centerpiece of the meal, a roasted baby pig ($55 per person, several people required, large box of leftovers provided). The pig was indeed sourced from an Indiana farm where they're raised naturally, and it had a clean, delicious flavor which needed no heavy sauce to hide any industrial-pig funkiness— or make it seem Spanish.

That said, I'm just not the sort who likes to make an entire meal of one hunk of meat, and I vaguely regretted that we only got to dabble in the rest of the menu, because the best thing we had wasn't the pig at all-- it was a simple plate of white beans, deep with porky jamony flavor, that came on the side. Simple and profound. So I have been eager to get back and try some of the regular dishes on the menu.

My chance came when Santander announced an LTHForum event at the downstairs bar at Mercat. Said "event" proving to consist of three of us standing there, enjoying a first-rate caipirinha from the Brazilian bartender Ricardo, and sampling the tapas menu in three waves.

The first wave included pimientos de padron— rather, an acceptable-but-no-more imitation of them with some local pepper; tocino con cidra, slow-cooked pork belly served with foam of cider and truffle, which was more silly than tasty, and patatas bravas, which came out looking disturbingly like the fake-food version at the late, lamentable Del Toro, six cones of potato topped with a red pepper sauce. They tasted better than Del Toro's Potato Poppers, but still, simpler, cheaper and better could be had at several places within a reasonable distance. None of this suggested that Mercat was a stellar Spanish spot.

The second wave was far more successful than the first, and restored Mercat's position in my mind. Squid ink pasta, rabbit agnolotti, and grilled morcilla sausage were all impressively delicate and tasty, and a warm salad of fava and white beans, tossed with some herbs and jamon serrano, was magnificent in its simplicity-- interesting, that the two most awe-inspiring dishes of my two meals were both basically beans and ham. We concluded with two desserts-- a peach cobbler-y thing with Pop Rocks (the trend du jour, I guess) and some tiny salty balls (RIP Isaac) of melon, which wasn't bad, though only the second best peach cobbler of my week, and a really nice, very arty row of six little chocolate balls, in a rosemary-flavored sauce with a tiny piece of banana marshmallow. Visually it's the sort of dessert you find next to the word effete in the dictionary, but it was a nice, light ending to the meal, the rosemary reminding me of one of the desserts I made from the Spanish party I had last year.

So a meal at Mercat seems to be struggling with the problem of Spanish authenticity rather than entirely solving it, but there is much to admire in it, and I continue to regard it as easily the best Spanish restaurant in town. The only knock I have against the place is that, having been started by a celebrity chef, Jose Garces, it's now in the hands of his executive chef, and as a result... the menu has not changed one jot that I could see since that first visit in April. Which is not the worst thing, especially for a place that seems to be drawing on the tourist trade to a considerable extent, but I have to admit it dampens my excitement for a place slightly, or maybe denies it a spot in the first rank, if there isn't the sense of someone at the top tinkering and evolving the menu, but merely executing dishes (however expertly) placed there by someone else. Nevertheless, what virtues Mercat a la Planxa has are very real and considerable, and if Spanish food interests you (and it must interest a lot of people to judge by the rate at which Spanish restaurants are opening lately), a visit is essential.

I agree almost wholeheartedly with Mike's assessment; I'll be returning again to try the few things we didn't (it's not actually that extensive of a tapas menu, and I'm missing a chalkboard of seasonal specials), since the execution was both excellent and imaginative on everything I've had so far at Mercat.

This time, I really enjoyed the bar atmosphere, which is darker and quieter (until the frat boy traders arrived) than the main dining room, and provided better access to Ricardo - a masterful drinkmaker - and the Olympics on TV. People up and down the bar were friendly and even mingling, which contrasts with some of the self-absorption I've seen at other spots up and down Michigan. My favorite dishes were the squid-ink pasta, which was rich with saffron and good olive oil, and the rabbit agnolotti. I also thought that the vinegary lima bean salad with bacon, shallot, and tarragon was a masterpiece of simplicity, elemental enough that it would work with just about any cuisine. The morcilla sausage was also excellent, if somewhat mild.

I like gimmicky desserts, and the two we sampled were pure candy for the mind and palate. The pop rocks dish was the pina y azafran, featuring both fresh and candied pineapple with lots of saffron, some pastry, interesting sauces, and of course the pop rocks (though these should generally be kept away from the wet elements until the very last minute, perhaps served a few on one spoon per sharer on a separate plate). I enjoyed the flavor and contrast of the dish. But even better was the chocolate bubbles, bitter and salty, served with perfectly balanced accoutrements on a little pool of olive oil with fresh rosemary. One of the more spectacular and original desserts I've had in the city.

One disappointment was the aforementioned pimientos de padron, which simply aren't what I enjoyed daily in Santander and elsewhere in Northern Spain. While perfectly cooked and salted, the peppers had no substance or bite (except one that bit Mike back). Not worth it even for $5. If I was going back solo, I'd do either pasta, a glass of sangria, and some pan amb tomaquet, and would have a really good meal under $20. After some succulent and very reasonably priced Batali salumi at Juicy Wine Company last night (including finocchiona at $5 and a nice portion of bellota at $15), I can't picture shelling out for cured meats at Mercat (where jamon serrano and other basics are $9 and up). Bluebird, of which I'm one of the only big fans on the board, has some of these for $2-4 per portion.

Thanks to Mike and Nelson for a great last-minute evening of tapas and food adventure stories.

Mike G wrote:take 2... the menu has not changed one jot that I could see since that first visit in April. Which is not the worst thing, especially for a place that seems to be drawing on the tourist trade to a considerable extent, but I have to admit it dampens my excitement for a place slightly, or maybe denies it a spot in the first rank, if there isn't the sense of someone at the top tinkering and evolving the menu, but merely executing dishes (however expertly) placed there by someone else.

I haven't been since about mid-May, but I also find this disconcerting. Given the target demo that Mike G indicated, I suppose it makes financial sense not to tinker with the menu, but since this restaurant has higher inspirations than, say, Iberico or Ba-ba-ree-ba, you would think they'd embrace seasonality a bit more or throw some new stuff on the menu.

I do find it odd that the dessert menu, of all things, has changed...

chezbrad wrote:I suppose it makes financial sense not to tinker with the menu, but since this restaurant has higher inspirations than, say, Iberico or Ba-ba-ree-ba, you would think they'd embrace seasonality a bit more or throw some new stuff on the menu.

Is this true? Does Mercat have higher aspirations or is it simply a themed hotel restaurant that happens to do what it does at a fairly high level? I've not made up my mind yet.

I'll also agree that the squid ink pasta is a great dish that I do think about from time to time.

Santander wrote:Bluebird, of which I'm one of the only big fans on the board, has some of these for $2-4 per portion.

I'm with you on Bluebird. When they have the Pata negra ham, it's reasonably priced and tastes great. I've had it other places in town, and at some of them it tasted just like Serrano.

We had a great experience here Christmas Day for lunch at 1pm. It was our first visit and we loved the room. It somehow manages to be sophisticated, fun, and comfortable all at the same time. We had a lovely server who was full of holiday spirit and enthusiasm for the menu despite working on a holiday that no one really wants to work. We started with above-average Bloody Marys, Olives, and their Verdosa salad. The salad was outstanding - ripe avocado, blanched shaved asparagus, shaved Serat cheese, tangy Sherry Vinagrette, crisp greens... Yum. We moved on to a couple of warm dishes. The Croquetas de Mariscos were tiny, crispy bites of the sea, the Pimentos de Padron were delicious skinny fried peppers sprinkled with sea salt. We also got a side of the Patatas Bravas which were some of the best I've had - super crispy and served with smoked paprika aioli - absolutely addictive. A pint of Allagash White with the hot appetizers and a mug of strong coffee afterwards left us fully satiated and ready for a walk up Michigan Avenue.
We were 2 for 2 this holiday. Sweets and Savories Christmas Eve and Mercat la Planxa Christmas Day. I would highly recommend either for next year.

LynnB wrote:We had a great experience here Christmas Day for lunch at 1pm. It was our first visit and we loved the room. It somehow manages to be sophisticated, fun, and comfortable all at the same time. We had a lovely server who was full of holiday spirit and enthusiasm for the menu despite working on a holiday that no one really wants to work. We started with above-average Bloody Marys, Olives, and their Verdosa salad. The salad was outstanding - ripe avocado, blanched shaved asparagus, shaved Serat cheese, tangy Sherry Vinagrette, crisp greens... Yum. We moved on to a couple of warm dishes. The Croquetas de Mariscos were tiny, crispy bites of the sea, the Pimentos de Padron were delicious skinny fried peppers sprinkled with sea salt. We also got a side of the Patatas Bravas which were some of the best I've had - super crispy and served with smoked paprika aioli - absolutely addictive. A pint of Allagash White with the hot appetizers and a mug of strong coffee afterwards left us fully satiated and ready for a walk up Michigan Avenue.
We were 2 for 2 this holiday. Sweets and Savories Christmas Eve and Mercat la Planxa Christmas Day. I would highly recommend either for next year.

Glad to hear about your positive experience, Lynn -- not only because I'm happy that you had a great time but also because we're dining at Mercat tomorrow night.

Thanks, for the heads up.

=R=

Our meal at Mercat definitely exceeded my high expectations. A group of 10 of us converged there this past weekend . . .


Tomato Bread
This is a complimentary item and while it isn't exactly tomato season, the chopped tomatoes were seasoned well and the short-doughed bread was tender, with an enticingly crispy bottom edge.



Chorizo Cantimpalo
Fantastic pimenton-charged, cured sausage, sliced effectively thin and served at room temperature, which maximized the flavor . . . the drizzling of olive oil atop the slices didn't hurt either.



Croquetas De Mariscos
Solid dish, great texture and the sauces -- especially the tarragon emulsion -- were delicious.



Pimientos De Padron
The staff referred to them as 'roulette' peppers because 1 out of about every 10 is spicy. In our 2 orders, none were spicy, which didn't really seem to disappoint anyone but me and my son, who hoped someone other than him would end up with one.



Lomo Embuchado
I laughed at myself when I referred to this as Spanish Canadian bacon. Tender, sweet and smokey, it's like Canadian bacon's sophisticated uncle.



Patatas Bravas
Del Toro used to serve a similar version. These were piping hot and crispy and the smoked paprika aioli was delicious. We dipped our bread in it long after the potatoes had been eaten.



Selection of Cheeses
I'm not sure what exactly these were. I had a few bites of a couple and thought they were tasty, even if slightly obscured by the bounty of other items we ordered.



Coca de Costillas de Ternera
Delectable and pungent flatbread topped with tender, shredded shortrib, horseradish, parmesan and bacon. Absolutely delicious.



Fideua Negra
Immaculately tender baby squid in its own ink with angel hair pasta, English peas and saffron aioli. Another inspired and delicious combination.



Cochinillo Asado
Whole, roasted suckling pig, ready for tableside carving. We were told that the pig had been brined for about a day but that when possible, they are brined for up to 3 days. This was moist, tasty and wonderfully fatty pork.



Cabeza de Cochinillo Asado
When we pre-ordered our dinner, we indicated that we did, in fact, want the head. Nice whiskers!



Chef serves up the pig
Chef de Cuisine Michael Fiorello carved the pig for us tableside, starting us out with the crispy-crackly chicharones, which he cut into bite-sized pieces and passed around the table.



Chef Fiorlello and Vikki pose with a plate of pork
Not only did our pig produce 2 plates like this, there was so much more, we were given about 10 leftover containers after the meal, which contained "the other half" of the pig.



Patatas
4 side dishes -- selected by the kitchen -- were served with our pig. These roasted potatoes, served with cipollini onions, were crispy and flavorful.



Habas A La Catalana
These beans had a nice texture -- soft but not mushy. Smoke and rosemary permeated them, too. One of our companions thought she also tasted truffle in them, which chef confirmed for us.



Espinacas A La Catalana (left) & Calcots with Salbitxada (right)
I enjoyed both these sides but what really blew me away was the rich, flavorful salbitxada that accompanied the grilled onions (calcots), which is a mixture of tomatoes, chiles, almonds -- all roasted -- and other ingredients, including garlic. A fantastic, addictive condiment.


Chef Fiorello works like a surgeon . . .



. . . to serve us the tender cheek meat, fatty meat at the back of the head, and to extract the final prize of the meal . . .



The Brain
This was briefly removed to the kitchen and prepped for us.



Brain - chopped up and ready for consumption
Most of us tried it and frankly, I didn't really care for it (I don't think anyone was really thrilled because there was some extra on the table, which no one ate). It was like a cross between sweetbreads and liver and it was very dry. My son's eyes began to tear up when he started chewing his portion but he got it down without spitting it out. Later, he told me "I realized that if I didn't swallow it, I couldn't say that I'd actually eaten pig's brain." I greatly admire his dedication and my reaction wasn't much different than his.

With our meal, we enjoyed 2 great wines, chosen by Jazzfood's sister Vikki, who is a wine-industry professional. The first was a Marques de Riscal Riserva - Tempranillo - Rioja, 2004 and the second was a Scala de Negre - Garnacha Negra - Priorat, 2005. I really enjoyed both wines, and thought they went extremely well with the food, cutting the rich fattiness of the pork well but in a balanced way.

I was so full by the time dinner ended that none of the desserts really even looked that good to me. Still, in the interest of research, I did taste a few . . .


Spiced Strawberry Sorbet, Walnut Milk Ice Cream & Chocolate Ice Cream (left to right)
I didn't care for the sorbet or the strong black pepper note it conveyed. The ice creams tasted ok but were nothing special and texturally, I thought they were both grainy.



Pineapple Cilantro Sorbet
Here, the fresh pineapple note came through loud and clear but I couldn't taste the cilantro as cilantro. Instead, it hit my palate as a distractive note -- not pineapple -- but not cilantro, either.



Crema Catalana
Pumpkin-scented crema, cranberry compote and chestnut cake. After the frozen desserts, I just couldn't bear to even taste this one. I came to the conclusion that the pastry chef and I were on different wavelengths and took a pass. Had I not been so entirely full, I probably would have at least tried it. My bad.



Gypsy Boy holds up the scroll-like bill
Ok, not as bad as it looks because they'd broken it all out in an attempt to create separate checks.


I loved this meal and want to get back to Mercat asap. There were so many items we didn't try that looked delicious, it'll be exciting to return. For restaurant pig, it was unquestionably outstanding and I completely appreciated it but it wasn't distinctively better than what many folks on this forum have prepared in their backyards and it's not something I'll need to eat upon every visit. I suppose that I'm lucky that I know the right people.

I should add that service was excellent and it was nice to have our group of 10 and not be crammed into a table that was intended for 8. We had a roomy table by the east-facing window. We felt entirely welcome all night -- like they were actually glad to have us there. The room was smaller than I expected and the entire experience felt personal. I can't really cite specifics but it's been a while since I felt this appreciated with a large group at a restaurant. Really, it was a wonderful experience.

=R=

HI,

I'm glad the pig's head was actually consumed, especially the brain. When I served roast suckling pig in Moscow, it was considered the prime piece of real estate for the honored guest. I certainly hope someone ate the snoot. I didn't hear of the tongue being eaten, which is another choice morsel.

Glad you had a nice meal.

Regards,

Cathy2 wrote:HI,

I'm glad the pig's head was actually consumed, especially the brain. When I served roast suckling pig in Moscow, it was considered the prime piece of real estate for the honored guest. I certainly hope someone ate the snoot. I didn't hear of the tongue being eaten, which is another choice morsel.

Glad you had a nice meal.

Regards,

C2,

Chef Fiorello carved up, plated and served the entire head, so I'm guessing the snoot was included but I'm not entirely sure. I don't remember seeing a tongue or hearing any mention of it, so I'm less certain about that. As for the brain, I'm glad I tried it and I can see where it would be considered the plum (so to speak) but I just didn't care for it. I like liver, I like sweetbreads but brain, not so much. I wonder if part of my not liking it was simply an irrational emotional response.

=R=

Hi,

My first exposure to brains were veal brains breaded, fried and served with tartare sauce at the Palace Hotel in Zagreb, Yugoslavia. I challenged myself to eat them the first time. I found I liked the creamy texture in nice contrast to the crunchy exterior to make it a semi-regular selection.

Even the most robust eaters can be stymied by the realization of what they are eating. I'm glad Lucas gave it a shot.

Regards,

Cathy2 wrote:I found I liked the creamy texture in nice contrast to the crunchy exterior to make it a semi-regular selection.

Yes. This is exactly what I love about sweetbreads. This particular brain preparation did not take me there, however.

=R=

Ron
These photos look great. Thanx for sharing these. As for mine, I just haven't got around to them yet (read: lazy).

Anyway, it was a great first experience. Tops for me was the roasted suckling pig. Table side preparation was surprising, as I thought the micro skewers at each setting was for picking at the swine, family style. I digress... full of flavor, mouth watering, and a melt-in-your mouth texture, made for a great meat, with skin that was done to crisp perfection. It would have been better if the meat and skin were a little warmer. The squid ink pasta is another dish worth mentioning, for its excellent preparation and flavor combinations. Many of the tapas dishes had sauces that were well prepared, I just wished there was bread to sponge up all the goodness.

As for the brains. I found it to be an acquired taste. I have had pig (adult) brains before, but it was boiled. In contrast to the dry and gritty roasted version, the boiled preparation was gelatinous. I prefer the roasted version better, especially with a sweet reduction sauce to garnish the dish. Note: Ron was already in a food coma, as he did not notice me finish up the rest of the brains, two spoonfuls.

I throughly enjoyed my experience at the 'cat.' I would definitely go back for some more and to try some of their other dishes. Note that they are open for breakfast and lunch.

yellow truffle wrote:Note that they are open for breakfast and lunch.

Creamy scrambled suckling pig brains with crackling skin "bacon" for breakfast? Must eat brains!

Yes, thanks so much Ron for the as always gorgeous photos. Now we're waiting for YT's dueling camera.

ronnie_suburban wrote:
Brain - chopped up and ready for consumption
Most of us tried it and frankly, I didn't really care for it (I don't think anyone was really thrilled because there was some extra on the table, which no one ate). It was like a cross between sweetbreads and liver and it was very dry. My son's eyes began to tear up when he started chewing his portion but he got it down without spitting it out. Later, he told me "I realized that if I didn't swallow it, I couldn't say that I'd actually eaten pig's brain." I greatly admire his dedication and my reaction wasn't much different than his.

=R=

You go, Lucas!

Had lunch at Mercat today. They changed their lunch menu a couple of months ago, but have not updated it on their website. The current lunch menu is MUCH different and a lot more sparse than the version on their website.

They offer a good deal of any first and second course plus pop/iced tea for $18. We opted for more food, but on any return trip, I'd go with the special. Standouts included the fig and serrano ham salad, the hangar steak sandwich, and the seared diver scallops.

A note about service - I'm not sure if someone was just missing today, but things were very slow, including a 20 minute wait for dessert.

We have reservations for 4 on Saturday night with another couple from California who aren't the most adventurous eaters (but aren't picky by any means). Not sure if they've ever even had 'tapas' before. This will be our first time here.

That said, if the Chef's Selection our best bet and the best value? Since our guests might not be familiar with the smaller nature of tapas, I want to get the best bang for our buck and make sure we leave full. I also fear it might be a bit daunting to order a dozen different dishes having never been there before.

Also, do you think the wine pairings with the Chef's Selection are the way to go or should we just order drinks seperately (our guest are big wine snobs)? How many glasses of wine does that come to per person?

Curious to hear suggestions. Thanks!

botner wrote:We have reservations for 4 on Saturday night with another couple from California who aren't the most adventurous eaters (but aren't picky by any means). Not sure if they've ever even had 'tapas' before. This will be our first time here.

That said, if the Chef's Selection our best bet and the best value? Since our guests might not be familiar with the smaller nature of tapas, I want to get the best bang for our buck and make sure we leave full. I also fear it might be a bit daunting to order a dozen different dishes having never been there before.

Also, do you think the wine pairings with the Chef's Selection are the way to go or should we just order drinks seperately (our guest are big wine snobs)? How many glasses of wine does that come to per person?

Curious to hear suggestions. Thanks!

So hard to say because I don't know your guests or their limits but I'd default to the Chef's Selection and the pairings. I'm sure your server will be able give you enough details about both to help you decide with certainty. If your friends balk, especially at the wines pairings, it may be best to let them make the choices for your party. Generally, though, when in doubt, I try to let the kitchen decide on the menu. You'll likely get what they think are their strongest, most representative items and if you don't enjoy the meal, you can blame it on them!

Have fun and welcome to LTHForum,

=R=

Ronnie,
If I may help out, the cheeses pictured left to right are;

Montcabrer, Aragones, and either Ombra or Alt Urgell.

Fantastic dinner you guys had!

jdymeats wrote:Ronnie,
If I may help out, the cheeses pictured left to right are;

Montcabrer, Aragones, and either Ombra or Alt Urgell.

Fantastic dinner you guys had!

Thanks, jdy. It really was wonderful and I've been thinking about returning ever since.

=R=

kuhdo wrote:I'm set up to go with a group on Sunday, but have been quoted a price of $45/person. What gives? Does the cost change based on day of the week, or has the price just gone up?

Just got quoted $55 per head tonight for a Friday reservation, so, another price hike apparently (I dined last April at $45/head).

fenger wrote:

kuhdo wrote:I'm set up to go with a group on Sunday, but have been quoted a price of $45/person. What gives? Does the cost change based on day of the week, or has the price just gone up?

Just got quoted $55 per head tonight for a Friday reservation, so, another price hike apparently (I dined last April at $45/head).

I'll be interested to know whether or not the format/ingredients have changed. Or, if this is just ingredient cost-inflation.

ulterior epicure wrote:

fenger wrote:

kuhdo wrote:I'm set up to go with a group on Sunday, but have been quoted a price of $45/person. What gives? Does the cost change based on day of the week, or has the price just gone up?

Just got quoted $55 per head tonight for a Friday reservation, so, another price hike apparently (I dined last April at $45/head).

I'll be interested to know whether or not the format/ingredients have changed. Or, if this is just ingredient cost-inflation.

When I went, back in December, it was $55 per person. When I had a misfired reservation back in August 2008, it was also $55 per person (for the whole suckling pig).

=R=

I had my virgin experience at Mercat a couple of nights ago and overall it was a positive experience . . . good food, very good service . . . and I love the dining room. There has been only minimal discussion of the dining room here, and not necessarily positive. But I loved it - the high ceilings, the huge picture windows, the sunken dining room, the tiles in the kitchen . . . I thought they did a wonderful job with everything. It's noisy thanks to the music, but our table of five didn't have difficulty communicating.

As for food, mostly hits . . . some misses . . . portion sizes sometimes an issue. Here's my wrap-up:

Bacon wrapped dates filled with almonds - crunch, smoky, sweet - perfect, although I would have liked two of these since they're small and with a group of four or more, you'll need to get two orders. I've enjoyed versions of this dish elsewhere, but not nearly this much.

Slow cooked pork belly with parsnip puree and apple slaw - The pork belly was generally moist and tender and I generally liked the combination of all the components. But I much prefer pork belly when it is both crispy and moist - this was not at all crispy (nor was the slaw) and so the dish was not so interesting in texture. I would skip it on my next visit.

Braised rabbit agnolotti - every element of this dish was perfect. My only complaint is that it was a little small to share with four others.

Goat cheese with roasted garlic dulche de leche - the cheese was excellent, but the dulche de leche amazing. I think this is a must order.

Patatas bravas - sounds like I liked this more than some others here. I found them nice and crispy, but the smoky paprika flavor was the real highlight for me.

Butternut squash dumplings with lamb, mushrooms and black truffle - I liked the rich combination of flavors, but I only had a small bite.

The wild mushrooms with confit potato, shallot and parsley - this dish was so close to being excellent, but it was unfortunately over-salted. In fact, this is just one of a few dishes that I found to be too salty or right on the verge of being too salty. The kitchen needs to watch this.

I would skip the roasted vegetables (red pepper, eggplant, tomato and cipollini onion). The portion size was so small as to inhibit sharing, and overall it was unremarkable.

The flatbreads we tried - mushroom and sausage and shrimp with chorizo were both fine although nothing special. In fact, I could hardly taste chorizo on the flatbread with shrimp.

The tomato bread which they serve first was excellent - loved the crispy, short dough and the tomato topping was delicious . . . albeit a little salty, but I generally appreciated the salty/sweet combo here.

Shellfish croquettes with tarragon emulsion - hot and crispy, but not much in the way of filling.

I liked the crispy crab cake, but agree that the quail egg was lost and overall the dish was just ok.

Duck with duck confit and duck/foie gras crepe - I only had a small bite and while it seemed fine, I think I might have missed the confit and foie gras . . . because those are two of my favorite food items and I just don't recall having either one of them.

Spanish omelette - this was a bigger hit with others in my group. I just thought it was ok and the saffron in the dish just seemed lost.

Desserts - my favorite was the sorbets: mango/hot pepper, meyer lemon/vanilla and carrot. All were quite good and the texture unusually smooth.

Chocolate croquettes with marshmallow and rosemary caramel: Not enough chocolate and the chocolate not deep enough in flavor to make the combination of flavors interesting.

There was a goat cheese cheesecake with confit fruit (can't recall more) which was pretty good, but I only had a very small bite.

Overall, I liked what we ordered and would definitely return . . . as much for the atmosphere as anything. I really found the dining room striking and the crowd seemed to dress the part. Next time I would like to partake in the meats and cheeses (and the whole pig). On this visit, I only tried one cheese. My biggest gripe with the tapas is that some of the portion sizes were so small that with a group of five, two orders of several dishes would have been more in line (I wish I knew this before we ordered). With several of the tapas, one piece was just so small that I often got a taste which was smaller than an amuse. But what I tasted I liked enough to want to revisit Mercat.

Just a quick note to let everyone know that Mercat is closed suddenly and unexpectedly for major "repairs." I just got a call cancelling our 7/3 reservation. Apparently the floors have always been slippery (I hadn't noticed) but the explanation I got suggested that someone was seriously injured very recently. So, starting at some date very shortly and running until mid-July, the restaurant is totally closed. There is, as of this moment, nothing on the website at all.

Gypsy Boy wrote:Just a quick note to let everyone know that Mercat is closed suddenly and unexpectedly for major "repairs." I just got a call cancelling our 7/3 reservation. Apparently the floors have always been slippery (I hadn't noticed) but the explanation I got suggested that someone was seriously injured very recently. So, starting at some date very shortly and running until mid-July, the restaurant is totally closed. There is, as of this moment, nothing on the website at all.

Wow.