Jaleo continues to thrill and delight after all these years. And what with the leaping prices everywhere, the portion sizes here seem to have grown so two tapas per person can be a a true meal.
We got two old standbys and two new dishes.
Periodically the patatas bravas here change, but they are always a terrific order. The other standby is the catalan spinach, and the version now is probably the best I’ve had. Stunning, with a slightly smoky quality.
The medley of peas is new to me: snap peas, garden peas, snow peas, and pea shoots over a pea puree. Lots of great textures going on.
They had a special Tomatina menu, and I have learned over the years to pay attention to their occasional festive menus. I believe Sherry Week is usually second week of October, so that’s coming up. I would run not walk to that.
From this menu, we selected the ajo blanco (white gazpacho) mousse with tomato granita. The waiter said it is served as a soup, but in this case a soup you could eat from a plate. More like a thick yogurt. This was a unique and wonderful dish.
I will be back soon for Sherry Week.
