Tapas! I remember what a revolution Casa Mono was when it opened; bringing to the main stream not only to Spanish tapas, but also to innovating and exciting dishes like cocks combs. It has always been a favorite of mine.
And as luck would have it, chef Andy Nusser also opened Tarry Lodge in Port Chester, and we have since become friends. I love his food at both restaurants.
This visit, before an awards dinner around the corner, we shared three small plates among four of us.
The charcuterie platter:
Razor clams:
And Lamb Tongues Jim Harrison with Red Jalapeño Pesto and Espresso Lentils:
Wow. Wow. Wow. Best thing I’ve eaten all year, I’d say. Bold but not spicy, just the right texture and so much umami. Bravo, Andy Nusser!
