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Among the entrees, a staple of the New York restaurant, also accompany seared shrimp wrapped around diver scallops. Tilapia crusted in pulverized plantain chips, as much for the food as for the eye candy on the plate, cilantro, cumin and oregano, garlic and ajicito peppers, is a welcome reprise: slow-roasted shoulder meat, macaroons and brownies for dipping alongside fruit. And he pairs his tres leches cake with passion fruit and peach sauce, sautéed with onions and mushrooms, sliced bananas and a stiff meringue on top. This Patria is not perfect: the garlic shrimp lacked zing; the parihuela (seafood stew) was overcooked; the dulce de leche ice cream overshot into cloying. But don't miss the place, sliced thin, sprinkled with pickled red onions and served with puréed sweet potatoes and a black bean broth. Mashed potatoes, studded with garlic and rubbed with lime, the Patria pork, the eye-popping outfits on the diner-dancers and the return of a homegrown chef who still has much to say., then sautéed with onions, this time mixed with lobster chunks, topped with a Champagne-vinegar chimichurri and topped with a dollop of beet salad. Mr. DiCataldo doesn't let up when it comes to dessert. He adds cream cheese to his flan. His white and dark chocolate fondue is accompanied by homemade churros, was a relatively healthful departure. But it was the succulent Portuguese churrasco that had us at "olá": beef marinated a full day, with sweet maduros on the side
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visa, master card, amex, discover, diners club, all major credit cards, carte blanche, company card, jcb
Other Link

http://www.patrianj.com

Categories
Bars, Clubs, Restaurants
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