![]() ![]() We sat together and had a lengthy discussion about both of our dinners, from the Moorish influence on Spanish cuisine to Armando’s decision to add capers to my wife’s vaca frita. My Moroccan chicken was equally good and as we worked on our second bottle of Erumir, the chef came back around and, with our permission, poured himself a glass with the promised trade of two glasses of something else a little later in the meal. The mayo was a little too smoky and the bread a lot too garlicky, but other than that, the appetizers were all delicious…even the curry that Armando had seemed so unsure of. He followed that with another gratis gesture, a bruschetta topped with prosciutto, peppers and a balsamic vinegar reduction. Then came the appetizer of manchego cheese with chorizo cantimpalo, with which the chef sent out garlic bread. After we expressed some interest in his curry-based chicanery, the chef sent out a chicken curry empanada before our appetizer of crispy yucca sticks with aioli and chipotle mayo. Immediately, we were welcomed with open arms by Chef Armando, who ushered us into our seats and began regaling us with a tale of the day’s experimentation with curry. ![]() We were offered our pick of tables and chose one in the dining room, as opposed to the handful of tables that face the kitchen. Other than a regular at the place who was sitting at a table with the owner’s son, there were no other diners. We pulled in to the parking lot about 15 minutes late for our reservation, but that wasn’t a problem.
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