Although the Cherry Gaxpatxo is the diners' favorite appetizer here, this swordfish tartare deserves more attention as well. Chef @akane.eno and I were both Japanese food lovers, and this has various Japanese elements to it - with umami coming from seaweed lifted by the spiciness of horseradish.
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I think $68 for 5 courses here is really a steal, especially when all 5 courses were pretty good. And the man behind this is Chef Aitor Jeronimo Orive, who was previously Head Chef of Iggy’s.
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A $38++ option is also available, but that came with only 2 courses.
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