Toro

January 5, 2016 § Leave a comment

Lately, one of my favorite restaurants in the city has been Toro, the giant Spanish restaurant owned by Ken Oringer and Jamie Bissonnette in the Meatpacking District, right next to the West Side Highway. They manage to do everything right here (which is impressive considering their extensive and varied menu) and the service is absolutely awesome. There have been many instances where I’ll go with a few friends after a late night at work, grab seats at the bar and order a bunch of tapas along with whatever wine/cider/cocktail the bartenders recommend that evening. Sometimes we end it after a couple bites but most nights (especially if it’s during the weekend or a special occasion), we’ll order multiple rounds and even partake in trying the porron, a traditional Catalan drinking vessel, or bone marrow luge. I even decided to have my birthday dinner here. Below are some of my favorite dishes after multiple visits and menu changes. If you ever have a chance to go, I seriously recommend it for a fun, casual night out.

Classic jamon serrano – rosier and less salty than its Italian counterpart, prosciutto

Grilled corn with alioli, lime, espelette seasoning and aged cheese – super rich in the best possible way

Fideos with clams and peppers (I actually like this broken-noodle dish more than the paella below)

Grilled razor clams with piquillo pepper, garlic and lemon – briny with a touch of acidity and a good amount of meatiness

Caviar, sea urchin and quail egg with jamon iberico – ultimate indulgence in a single spoon and understandably, my friend Vanessa’s favorite dish of them all

Bacalao (salt cod) fritters with tempura lemon rings and aioli – a classic and exemplar of anything fried

A sea urchin crudo special with shiso strongly recommended by our favorite bartender, Ken

Seared foie gras with seckle pear and marcona almonds

Paella with shrimp, mussels, clams, chorizo and chicken, complete with the required crispy and slightly burnt soccarat on the bottom

Mushrooms, cooked on the plancha (a sort of super-hot flattop), with a beautiful farm egg

Roasted bone marrow with radish citrus salad, beef cheek marmalade and grilled bread. This is probably my favorite (and one of the most gluttonous) dishes at Toro. It’s well-balanced between the fatty marrow and the tart and peppery salad AND it enables you to do the bone marrow luge (where you pour some dry sherry down the scooped out bone and take it like a shot).

 

Advertisements

Tagged: , , , , , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Toro at Notes on Food.

meta

%d bloggers like this: