“Boqueria’s Mouth Watering Green Market Menu” by MDC

boqueria_largeTonight Simone & I had the rare opportunity to dine togther and we decided to go out for a bite. What started out as an innocent attempt to satiate our day’s hunger pains quickly turned into a 9 course grazing. Since the Chef De Cuisine of the new Boqueria SoHo location, Mike Camplin, was packing his knives for a greener pasture on a pig farm in Virginia where he will be profecting the art of making charcuterie, we thought we would stop by to bid him a fond farewell. Fond indeed as his Market Menu was full of succulent creations simply constructed and beautifully executed. We ate our way through the menu and each dish got its proper attention. The Surtido de Gazpacho, a trio of cold soups with Ajo Blanco, Cucumber, and Tomato, was fresh and was an amazing palate pleaser. Then the Lightly Battered Crispy Fried Anchovies with a Garlic Cream was delightfully crunchy and danced across the tounge. The Toast with Red Pepper Jam and Cured Sardines was the perfect balance of all four flavor distinctions, which was surprisingly my favorite dish of the night. Fried Artichokes in a sheeps milk cream, Trout with Serrano Ham, and 5-way prepared Lamb Bacon thankfully rounded out of the rest of the savory courses. We finished with a thick chocolate olive oil mousse accompanied by orange supremes and candied orange zest, truely a decadent ending to a fantastic meal. I’ve had the privledge of eating at Boqueria many times, but tonight goes to show that a restaurant is ever changing and capable of surpassing even the regular customer’s expectations, Thanks Mike and Buena Suerte Amigo!

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