Ernesto’s

Spanish, Basque.  Ernesto’s transports you to Spain.  Specifically the Basque region, with a language all its own and food that’s otherworldly.  Where tapas is called pintxos, and I pintxosed my way to paradise.

I began with the croquetas both jamón and gallina.  They are compact, cheese infused and expertly crusted, packing a punch not to be missed.

I then availed myself of the matrimonio al ajillo.  Numerous crunchy toasted pieces of bread topped with some seriously succulent shrimp, a marriage made in heaven.

Next the ensalada mixta.  A unique and refreshing invention of little gem lettuce hearts, boiled egg, carrots, beets, white asparagus, plus bonito conserva for a maritime accent.

Staying seafood loyal, I progressed to the pan con tomate y salpicon de mariscos (more fabulous shrimp encircling a highly satisfying center of marinated octopus).

What do they call txistorra, queso, shrimp and pan de cristal?  Bikini Hemingway.  The best named dish ever.  Read it, speak it.  A combination of syllables that tastes as good as it sounds.  Thanks to this ingenious sausage (minced pork), cheese and fish collaboration.

By now you may be getting full, but give thought to les platos principales.  Having read the Basque Country is known for its cod, I indulged in the bacalao con pisto – the Spanish salted variety, in the company of zucchini and choricero sauce.  It lived up.

I also flirted with arroz meloso de cangrejo (soft rice, Jonah crab, green garlic and fried soft shell crab). It arrives on a thin metal rectangular tray every inch covered with rice, fish perfectly placed in the center.  I dare another rice to match such flavor, the seafood strategically situated for scooping crab onto every forkful of fabulousness.

At this point I was more than sated.  Yet not wanting to leave without experiencing dessert, I selected cantaloupe sorbet.  As cool and refreshing an ending as it gets.

Let Ernesto’s treat you to this perfect pocket of Spain.  Si, they’ve got your back.  But most importantly, your stomach.