For the final part of our BDoF, we headed around the corner from El Quinto Pino to Txikito. (Itís Basque. You pronounce it chee-KEE-toe, as in chiquito in Spanish.) Alex Raij, formerly the chef at both Tia Pol and El Quinto PIno, just opened a few weeks ago. That is why, if you read the post on El Quinto Pino, you might recognize this dish. Itís called arraultza, and is made with sofrito, chorizo, and ó you guessed it ó a quail egg.
BDoF: Del Posto and El Quinto Pino
Our BDoF continued Saturday with drinks at Del Posto and the first stop on our tapeo ó or tapas run: El Quinto Pino. We had the most amazing new taste there ó an uni sandwich on a ficelle spread with butter and Korean mustard.
We had a BDoF Saturday that included tons oíwalking, a little bit of culture and stops in several food establishments, including an old fashioned red sauce joint on Lex called Gino. Itís been around since 1945, and by the looks of it hasnít changed much. Being at a red sauce joint, well, we had to get red sauce, didnít we?
Date Night at Restaurant X
Greg and I had a lovely date night at Restaurant X on Friday. One of my favorite new tastes, the bacon-and-eggs riff that came on this spoon on the left: