Small plates means you get to try more things. That's why we're practically drooling at the thought of munching tapas at Chef Aaron May's Iruña.
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Food Critic Michele Laudig on Iruña:
Let's start with the highlights, like succulent, perfectly seasoned filet mignon grilled with sherry and onions. The meat was outstanding, and salbitxada sauce -- a chunky, garlicky concoction with tomatoes and chopped Marcona almonds, similar to romesco -- made it unique. On top were some tender grilled green onions for an aromatic boost. This dish pushed all my carnivorous buttons.
Lamb with mustard and mint was another winner -- three juicy, tender chops. Along with it, lima bean salad dressed in mustard vinaigrette needed a bigger dose of mustard, but fresh mint was a nice foil for the charred meat...full story