Adam Platt of New York Magazine said, “At Tertulia, [Chef Mullen] finally has a restaurant to call his own, and the result is a rich, deceptively sophisticated menu which does for tapas-style Spanish cuisine what Batali did for Italian pastas and April Bloomfield did for English pub food.”
Here's what we had (cut and pasted from the menu online):
Two bites of smoked pig cheek, quail egg and pepper
Black and white anchovies, slow-roasted tomato, sheep's milk cheese, aged balsamic. Loved this and would totally try to make it myself sometime.
Crispy Brussels sprouts, pork belly, mojo picón
Apparently we enjoyed these so much, I forgot to take a photo? They were excellent (it's been a week...my memory is fuzzy without the photo), but the ones I had recently at Alta really rocked my socks!
Smoked egg, baby leeks, asparagus, lardo Ibérico. I feel like there was something to add a layer of richness on the bottom that is not mentioned??
Grilled lamb breast, creamy farro, cauliflower.
This may have been our favorite! I read somewhere else the lamb breast is cooked three ways...smoked, confit and something else. There was a blob of tangy yogurt to cut through the richness.
Lightly grilled swordfish, spring peas, creme ahumada
This was just okay. The lamb was a hard act to follow!
Tarta de Chocolate
Dark chocolate and coffee ganache, almond crust, sea salt