Comedor has several different atmospheric moods throughout the space. Upon walking in, the food/chef bar overlooking the open, bustling kitchen is just as attractive as the bar on the far, left of the restaurant and the tables against the far right wall underneath large, colorful, attractive pieces of wall art- El Tiburon by The Couto Brothers, known for their socially aware collaborative pieces.
The space is warm, fresh, and welcoming. We sat at the chef's bar and received the greatest service from both
Steve and Erick.
After starting with an Old Tom's Negroni, we ordered a sweet and savory grilled cheese-the Sanguchito con Queso-fontina and cheddar with creamy, honey manjar and red pepper relish.
|Sanguchito con Queso|
Our other two vegetarian dishes were excellent.
The Roasted Artichoke and Mushrooms were served with with crisp, charred kale on a blanket of roasted garlic emulsion with lemon.
The flavors complimented each other, boasting earthy notes, but the textural diversity was the highlight for me.
|Roasted Artichoke and Mushroom|
Another textural highlight of the meal was the
Niños Envueltos-tender, roasted zucchini, black quinoa, bright, diced red peppers, cilantro, and meaty slices Portabello mushroom.
One flat note dish was the Oysters a la Parmesana with chorizo and spring greens.
I simply expected more of a flavor impact from the chorizo which fell short of my anticipation.
We were quickly taken back on an upswing with the amazingly rich and creative
Pig's ears Nachos-crispy-coated tender, carilaginous pig's ears topped with paprika, salsa, cotija cheese, and crema on a bed of lettuce!
|Pig's Ears Nachos|
|Pig's Ears Nachos- a close up|
Our last dish was a perfectly cooked, tender, medium-temperature Lamb T-bone with avocado, crisped navy beans, sumac, and grilled shallots.
For dessert we sampled Comedor's housemade Mandarin-Olive Oil Ice cream accompanying the Crema Catalanas- custard with EVOO caramel, whipped cream and toasted hazelnut.
There's also a decent whisk(e)y list!
The menu has since changed since this fabulous first meal at Comedor's.
I am excited to head back in to try more!