The morcilla with piquillo and quail's egg sounds like the kind of dish that justifies a restaurant's whole concept. Blood sausage can be hit or miss but pairing it with that eggyolk richness changes the dynamic entirely. I dunno if the six-month check-in thing will catch on more broadly but its smart for seeing if post-opening buzz actually converts into sustained execusion, especially given how quick restaurants can slide after that initial push.
The morcilla with piquillo and quail's egg sounds like the kind of dish that justifies a restaurant's whole concept. Blood sausage can be hit or miss but pairing it with that eggyolk richness changes the dynamic entirely. I dunno if the six-month check-in thing will catch on more broadly but its smart for seeing if post-opening buzz actually converts into sustained execusion, especially given how quick restaurants can slide after that initial push.
I’ve loved all of Nieve’s restaurants and can’t wait to try this ❤️