We went to the relaunch of Tapas Brindisa Shoreditch (formerly known as Brindisa Tramontana). They’ve changed the restaurant to make it an all-day environment, building in extra power points for lap tops during the day and creating an open kitchen so you can enjoy watching the drama of chefs at work (if you want to see what it looked like before, check out our previous post here: https://goantolondon.wordpress.com/2014/10/11/brindisa-tramontana/ ).
So you can pop in for a chorizo roll around 11 am, power through your work, and then you can reward yourself with one of their enormous orange and rosemary G&T’s (hey sometimes you have to take your motivation where you can get it!).
They’ve also added a heated terrace at the back and I will say that even for someone like me, who is always cold, it was great. I hate wussy patio heaters where you have to swaddle your bottom half in blankets to remain outside. Here you can almost fool yourself that you’re in proper Spanish warmth! Whilst we were there they were cooking the paella in massive pans on the terrace, a lovely touch.
One thing you can always rely on with Brindisa is impeccable sourcing. We talked to Juan, jamon carver extraordinaire, who told us that they source their acorn fed jamon from Extremadura and that a single leg of jamon can retail for £600 as they pack it in salt until it reduces to half its weight and then they hang it for 3 years or longer. It may be an expensive and time consuming process, but you can taste the depth of flavour in the finished product, this was some of the best jamon I’ve ever had.
We also sampled some paella, jam packed with cuttlefish, huge prawns and mussels but I actually preferred the fideua, a Valencian dish that is similar to paella, which uses very thin pasta instead of rice so that some of the bottom strands go crispy and some remain soft after absorbing the stock. This was topped with a black garlic aioli (black garlic is whole bulbs that have been slowly heated over many months to create a caramelized flavour). I am firmly of the opinion that there is no such thing as too much garlic, but if you’re normally not a fan of aioli I would recommend this version, it’s much mellower and gentler.
We finished with slices of almond and orange cake, a deliciously moist crumbly cake that had been drenched with orange syrup, which needed no accompaniment.
I’m not sure if it’s a blessing or a curse that this place is around the corner from me, I can see myself developing a very expensive jamon habit!
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