A former graffiti artist and the owner and head chef of celebrated Madrid restaurants Polenta and Flou, Jesús Núñez now performs his blend of street art sensibility and avant-garde technique at Gastroarte on the Upper West Side. Guests attending tomorrow night's Beard House dinner will get a sure-to-be-thrilling taste of Nuñez's intellectually stimulating and visually arresting cuisine. Seats are still available, so have a look at the menu below and click here to reserve your spot.
Hors d’Oeuvre
Melon with Jamón Ibérico
Sardines with Olive Oil, Olives, and Piparra Peppers
Croquetas de Erizo de Mar > Sea Urchin Croquettes
Butifarra Sausage with Green Peppers
Sangria Comestible > Apples and Pears with Orange Granita, Cinnamon–Red Wine Gelatin, Lemon Textures, and Red Wine Foam
Jesus’s Grandmother’s Meatballs with Manchego Cheese
Pairings: Raventós Brut Rosé Cava NV; Naverán Brut White Cava NV
Dinner
Salmorejo con Carabinero
Andalusian Tomato and Bread Soup with Cucumber, Red Shrimp, and Olive Oil
Pairing: La Guita Manzanilla Sherry
Quail Breast with Orange–Escabéche Salad
Pairing: Gorka Izagirre Txakolí 2010
Monkfish with Romesco Sauce, Baby Spinach, and Scallions
Pairing: Casar de Burbia Mencia 2006
Suckling Pig with Pig Textures
Pairing: Enate Crianza 2005
A former graffiti artist and the owner and head chef of celebrated Madrid restaurants Polenta and Flou, Jesús Núñez now performs his blend of street art sensibility and avant-garde technique at Gastroarte on the Upper West Side. Guests attending tomorrow night's Beard House dinner will get a sure-to-be-thrilling taste of Nuñez's intellectually stimulating and visually arresting cuisine. Seats are still available, so have a look at the menu below and click here to reserve your spot.
Hors d’Oeuvre
Melon with Jamón Ibérico
Sardines with Olive Oil, Olives, and Piparra Peppers
Croquetas de Erizo de Mar > Sea Urchin Croquettes
Butifarra Sausage with Green Peppers
Sangria Comestible > Apples and Pears with Orange Granita, Cinnamon–Red Wine Gelatin, Lemon Textures, and Red Wine Foam
Jesus’s Grandmother’s Meatballs with Manchego Cheese
Pairings: Raventós Brut Rosé Cava NV; Naverán Brut White Cava NV
Dinner
Salmorejo con Carabinero
Andalusian Tomato and Bread Soup with Cucumber, Red Shrimp, and Olive Oil
Pairing: La Guita Manzanilla Sherry
Quail Breast with Orange–Escabéche Salad
Pairing: Gorka Izagirre Txakolí 2010
Monkfish with Romesco Sauce, Baby Spinach, and Scallions
Pairing: Casar de Burbia Mencia 2006
Suckling Pig with Pig Textures
Pairing: Enate Crianza 2005
