This place was amazing. We had to wait a bit for a table, but enjoyed cocktails at The Secret Society above the restaurant. Then, once seated at Toro Bravo, we put the hurtin' on ourselves. Sherry Chicken Liver Mousse was the first to come out.

Then, Sautéed Chard with Egg, followed by Fresh Spanish Anchovies (fried with fennel & lemon).

Radicchio Salad with Green Olive Toast & Manchego Vinaigrette. Followed by Fried Salt Cod Fritters with Aioli, then Fried Green Tomatoes.

Squid Ink Pasta with Hazelnuts, Anchovy Syrup & Egg Yolk.

Final courses were Braised Lamb with Apricots & Corriander on house- made noodles and Grilled Moorish Lamb Chops with Warm Potato & Chorizo Salad.

Anne went BTG. Bates and I shared 3 different 375ml bottles of Sherry: Manzanilla to start, then Fino and finally an Oloroso 15 Años (which was sick, especially with the lamb course). I almost forgot, their Pa amb tomàquet was bangin'.

We just got back from Coffeehouse Northwest (second visit this trip). Brunch at Beast in an hour.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine