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Tres Gatos Tapas Bar + Books + Music is a really cool joint.
Walking into Tres Gatos gives you the feeling of visiting the home of a
friend or relative. The decor is inviting, warm, and very casual. I'm
told it's even more so upon entering the den where you can peruse their
books and play records! I'll have to check it out next time
around...there will definitely be a next time!!
Part owner, David Doyle was the first pleasant face to greet me at the door
and show me to my seat as I awaited the arrival of my friends.
The remainder of the staff was also very mellow and friendly. Our server Lindsay was fantastic as was Dan, the bartender!
The Feast:
The enormously talented Sous Chef Ryan Krumel blew us away...
We started with the grilled asparagus with Romesco sauce and the Silverbrook Farm olive oil poached egg.
The asparagus spears were cooked perfectly and I loved the Romesco sauce which typically is made with a variety of nuts (pine nuts, almonds, hazelnuts), olive oil, garlic, and red peppers.
The asparagus spears were cooked perfectly and I loved the Romesco sauce which typically is made with a variety of nuts (pine nuts, almonds, hazelnuts), olive oil, garlic, and red peppers.
We loved the Patatas Bravas: crispy Yukon gold potatoes, half-covered in a mild aioli and salsa brava!
The potatoes (patatas bravas) were crisp but not dry. I especially loved the aioli which was mild like a creme fraiche. So good, we ordered a second serving!
The potatoes (patatas bravas) were crisp but not dry. I especially loved the aioli which was mild like a creme fraiche. So good, we ordered a second serving!
Next up: Scallop Carpaccio topped with Fresno chili rings and oregano leaves over a pool lime juice!
The scallop were super fresh. The chilis and oregano were a perfect touch, both aesthetically and on the palate!
The Albóndigas: chorizo-spiced pork meatballs, were served over a bright saffron cream and topped with a chimichurri sauce.
The Gambas All i Pebre: prawns served with toasted garlic and a pine nut picada was outstanding. The prawns were cooked and seasoned nicely. The best part was dipping the toasted bread into the picada sauce!
The Crispy Confit of Chicken Thigh was served over spring ramps with halved red grapes.
Crispy skin and moist meat full of flavor defined this dish! What more could you ask for!
Delicious Heritage Pork Belly was served over a rutabaga puree, pork jus, and harissa spices!
Tender sliced lamb's tongue was served over creamy country grits with a 6-minute egg.
I'm a huge fan of nose to tail dining and when it's done right, it's a beautiful thing.
Crispy Sweetbreads (calf thymus) was the highlight of my evening! The sweetbreads were served over a fresh green garlic salsa verde and topped with spring Vidalia onion! Absolutely delicious!
We also enjoyed a nice '08 Naveran vintage brut, '11 Gramona "Gessami Blanco", and '09 Benaza
Tres Gatos is a welcome addition to the Boston community. I'm a super fan!
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