Send to a friend

Print

del.icio.us this

Digg this

Ortiga

“Cabeza de cerdo”? Perhaps the Spanish sounds a little less, well, intimidating. At Ortiga, it translates to pig’s head, its meat coarsely chopped along with some trotter and innards, shaped into a log, crumbed, fried and presented on a good dollop of caper, cornichon and parsley mayonnaise. Happiness is the snap of the tiny strands of pig’s ear tangled on top; just another example of how this exceptional restaurant balances the rustic and the edgy. Croquetas are as good as Spain’s finest and it’s a moment’s work for the sommelier to delve into the exceptional wine list (our Wine List of the Year, no less) to find an ideal match for their velvety jamón-laced béchamel filling. Service is slick and informed, and plates arrive with detailed, useful explanation. Whether it’s formal dining downstairs or tapas above, you’re in safe hands at this outpost of Iberian casual cool.