Adela is a small unassuming restaurant in the heart of historic Fells Point. One of four restaurants in the Kali’s Restaurant Group (Kali’s Court, Mezze, Meli and Adela), this small, cozy eatery offers an intriguing array of Spanish Tapas. As is typical for most independent restaurants in Baltimore, the menu on the website may not be the same menu you dine from when you arrive. The ever changing menu is a true blessing as this means that the chef cares enough to select foods for that day that represent the freshest items they can find.
Adela
814 South Broadway
Fells Point, MD 21231
Tuesday, February 14, 2012
Adela Pan Seared Lemon Fish
Just like the Salmon, the Lemon Fish had a crunchy crust and a super soft middle. This fish earned its name being endowed with a delicate lemon flavor that was only enhanced with a lemon butter emulsion. The Sofrito Cream sauce and mushrooms were not a necessary addition to the dish as they were not even memorable. The Lemon Fish can speak for itself and truly stand alone. All in all this dish was yummy!
Adela Slow Braised Pork Cheeks
Melissa would like to take a moment to teach you a little something about good meat. Anytime you see cheek or belly on a menu you need to get you some! The reason being that cheek and belly meat is ALWAYS tender, moist and flavorful. This is true because of the high fat content in this cuts of meat. Now these pork cheeks proved us right. They were so tender and flavorful. The chef even had the nerve to cook it so that portions of the skin were crispy and yummy. His Perdo Ximenez Sherry Reduction gave the cheeks a maple and coriander flavor and smell. It reminded us of maple breakfast sausages. This dish was a pure delight.
Adela Salmon a La Riberena
Ok...The chef put his big toe in this dish. (For those of you that don't know, this is one of the highest possible compliments we can give a chef. His literal big toe came no where near the dish. This is just a figure of speech... lol). This brotha grilled the skin of this salmon so well that it was crispy, light and airy. The meat of the salmon was juicy, soft and full of flavor. The combination of capers, saffron vinaigrette and pomegranate pearls gave this dish a salty, savory and sweet touch. The roasted chickpeas were an interesting addition. They were light and yummy as well as entertaining as they kept jumping off our plate. We enjoyed chasing a few renegade chickpeas across the bar.
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