Taberna Del Alabadero hosted their annual Madrid Night of Flamenco with world renowned Fundación Conservatorio Flamenco Casa Patas de Madrid. The evening included a three-course Flamenco- inspired menu and two mesmerizing performances. Every guest who experienced the beautiful dancing and enticing meal from a Madrid Night of Flamenco added ‘Visit Spain, learn dance Flamenco’ to their bucket list.

Never ordinary, Madrid Night of Flamenco was not your Mom and Pop’s dinner and show. The Flamenco- inspired menu came from Chef Javier Romero, who previously rolled out his well-received Fall Menu in October. Romero’s prix fixe menu for the evening included four tapas, a main dish, a dessert, and of course red wine. I sat in La Granga that gives a lovely view of the main restaurant and above a peek into the wine cellar. To keep my bowl of assorted olives and fresh bread company, I ordered my favorite red, Lopez de Haro Rioja- it was the beginning of another great meal.

The four appetizers were brought out together, filling any empty space on the table. I started with Gambas Al Ajillo – 3 pieces of grilled shrimp swimming in pool of delicious extra virgin olive oil accompanied by fried garlic cloves and seasoned with cayenne pepper. The shrimp was cooked to tender perfection and had a soft, juicy center with only a subtle hint of cayenne pepper.

Next, the Croquestas de Boletus sobre Cremoso de Manzana. Worth abandoning a self-proclaimed allergy, the lightly fried Boletus Mushroom croquettes came in a set of three atop a sweet, creamy apple sauce. Still warm, the combination of crispy bread crumbs and mushrooms melt with every bite. Though fried, the croquettes lacked the grease and regret that often come with eating 3 croquettes in one sitting because the length and temperature of being fried are lower than typical.

Taking a sip of wine, I had two appetizers lefts but decided to go light with the Jamon Serrano y Queso Manchego – Serrano Ham and Manchego Cheese AKA ham of the mountains and damn good cheese! Drizzled with olive oil and pepper or by itself the Jamon Serrano y Queso Manchego is the envy of every charcuterie and cheese plate.

Saving the best for last was the highly anticipated Epsuma de Patata, Pimenton de la Vera y Pulpo Gallego – Potato foam with Grilled Octopus and Paprika. EpiPen in hand (did I mention I may have an allergy to seafood?) I took my first of many bites. There are dishes that are so good you return to a restaurant. There are dishes that are delicious you highly recommend a restaurant. Then there are dishes that are made with such authenticity and passion that they ruin the dish at any other restaurant. I will say it here and now, the octopus at Taberna del Alabardero is the best octopus in the city. The dish is simple, but not understated. The potato foam is a balance of generous olive oil and paprika and is served to the degree of Castilian freshness that they could have just been pulled out of the ocean!

A dress size bigger and full of appetizers, I was ready for the Flamenco show, Flamenco Frequencies, performed by Fundación Conservatorio Flamenco Casa Patas de Madrid. The dancers, Karen Lugo and Ricardo Moro companied two musicians and two vocalists in the middle of La Granga room. There is a unique quality in when a location such as a restaurant can fully immerse you in an outside culture. The setting was modest but exploded with the same charisma and enthusiasm it would have if performed at the Kennedy Center. The performers, all from Spain, have travelled to DC for the past 10 years to perform at the Gala Theatre. With them they bring different styles of Flamenco dancing including Arabic, Modern and traditional styles, director Begona Fernandez explains, “The customers need to see the true, real Flamenco, and that’s what we bring.” Performing at the Gala Theatre is always an honor but coming to Taberna del Alabadero is always on the itinerary because of the familiarity to home and the praise for how the food represents their culture so well. “Taberna del Alabadero is the best place for Spanish in DC.” Fernandez stated this with no hesitation – no argument there!

Captivated by the performance, I nearly didn’t notice my main entrée in front of me.  The main course, the cante if you will, the Ribeye de Ternera, Ajos tiernos y Setas cremosos con toque de soja y Patata Hueca de Chimichurri – Veal Rib-Eye with tender garlic cloves, wild mushrooms, soy sauce and chimichurri potatoes. The set up was so artistic I was unsure of whether to put it on a mantel or in my stomach. Cooked to a gentleman’s medium rare, the veal ribeye was a phenomenal foundation for the entrée. What enriched the ribeye was the garlic soy sauce blended with wild mushrooms – again my self-proclaimed allergy was ignored. The true surprise about the dish was the chimichurri sauce which made the average, boring potato come alive with flavor.

The night was coming to end and as the Flamenco performers took their final bows, dessert was served.  The final course was Coulant de Azahar con helado de Frutos rojos – orange blossom coulant with red berry ice cream. It was subtle way to end the meal, a light and simple finale. Contrasting most regretful desserts that leave you fatigued and with a plan to fast, this dessert was rejuvenating. The ice cream was lighter than others and left an addictive bittersweet aftertaste on the palette.

With dinner eaten and the show over, it was time for my least favorite part of any meal – the goodbye. Before I could leave I was treated to one last experience. Jose, my favorite person at Taberna del Alabardero (next to Romero) came to me said, “In Spain, we must finish with something…” Jose returned with a bottle of Pancharan (Patxaran) and a glass, poured me a shot, and salud! The Pacharan is a cordial that is often enjoyed before the running of bulls in Spain and it is rumored that the drink makes men run faster and care less. Made with berries, the sweet liquor is often served chilled – try at your own enticement.

A truly perfect evening. As always thank you for the wonderful staff of Taberna del Alabardero, Javier Romero, and to the performers of Fundación Conservatorio Flamenco Casa Patas de Madrid for a Madrid Night of Flamenco!

-HGP