I ate a lot of fried food.
The chef, Ángel Palacios, favors odd, seemingly unrelated pairings, like a half-dozen tiny lollipops of fried frog leg, each with a gauzy little raviolo filled with herring eggs, a stirring contrast of flavors and textures.
For the main course, we dug into a crisp yet succulent leg of lamb with French fried potatoes, and a garden salad.
It consisted of small plates of roast leg of lamb, lamb sausage and fried artichokes (all delicious); crispy, excellently flavored pork belly with pearl onion marmalade and black beluga lentils; and smoked short ribs, this time port-braised and served with truffled polenta.
This would imply banning men from cycling, wearing tight trousers, jockstraps, horse riding, and putting buckets of fried chicken between their legs when they're eating from them.
If you dare, take home a grease-stained brown bag of cracklings, those gastronomic leg weights of deep-fried pork skin.
The fail-proof 100 recipes include grilled polenta, fried eggs, roasted leg of lamb, ember-baked potatoes, grilled grapes and bread pudding.
But really, everything in the bowl plays a part: the chicken leg stewed to irresistible tenderness, the pickled mustard greens, the big frizz of fried cilantro-flecked egg noodles on top and the same noodles boiled in the curry.
The menu also features a zesty cioppino, Southern fried rabbit, and Colorado leg of lamb braised for nine hours.
