Chef Ken Oringer (Clio, Uni)’s tapas restaurant in the South End is the answer to vegetarians who love tapas. Typically a meat fest, Oringer’s selection of over 36 fun small plates from which to choose has oodles of options for vegetarians and pescatarians; piquillo peppers stuffed with crabmeat, wild mushrooms with olive oil, garlic and a farm egg, rainbow beet salad with goat cheese and pistachio, griddled cuttlefish with squid ink and lemon amongst others. There’s even a vegetarian paella in addition to the paella Valencia. That’s not to say he’s ignored his meat happy eaters. Dishes for two include roast suckling pig stuffed with foie gras, mushrooms, spinach and herbs; and a cote de boeuf with thyme and butter. Antique mirrors hang alongside a large chalkboard menu which was designed to remind eaters of Spain but also fit Oringer’s signature style.

$$$

terms of use
© Copyright 1998-2024 Hipguide