TORERO CHAPTER TWO

“Toreros must also be accustom themselves to a career which will inevitably involve injury by goring: sometimes serious, if not grotesque, goring. No matter what your personal opinion of the corrida may happen to be, these facts are inescapable: in the corrida, bulls and men meet fear and pain and both may die.”  -A.L. Kennedy

“Toreros must also be accustom themselves to a career which will inevitably involve injury by goring: sometimes serious, if not grotesque, goring. No matter what your personal opinion of the corrida may happen to be, these facts are inescapable: in the corrida, bulls and men meet fear and pain and both may die.”  -A.L. Kennedy

My love affair continued with Torero last night you guys. (see part one here) It was the perfect setting for ladies night. Our waiter Rafeal was so incredibly sweet and knowledgeable. He was from Venezuela. (And one of my single lady friends should get his number!) The place was busy and it was so nice to run into some familiar faces too. Dinner was exquisite. 

On the ceviche menu we shared the Tiradito Clasico again because it's so delicious. It's white fish sashimi style, passion fruit leche de Tigre, cilantro and sweet potatoes. Last night's white fish was even better then Wednesday night's. We also ventured with the Ceviche Mixto and this was divine. This was citrus marinated fresh fish, shrimp,and scallops, sweet potatoes, corn, mantequilla olives,and Aji Panca. It was so incredibly fresh. I am eager to try the other ceviches and plan to do so Thursday and Friday. I have booked all my social engagements at Torero for the week. Of course I find it difficult to stray away from the Pisco Sour!

The Provoleta is sophisticated queso. And you know I feel about queso. This is actually Noah Bush's favorite thing on the whole menu and I can see why. My only complaint is that I want it to be bigger! This is grilled provolone, chimichurri, and grilled country bread. And the bread is fantastic. I feel like you can always know how good a restaurant is going to be by the bread. Soooooooo sooooooooooo good. 

We shared the Ensalada Grillada again. You can't go wrong with grilled baby gem lettuce, citrus corn salsa, crispy prosciutto, and cabrales blue. 

This time we shared the sweet potato and black bean empanadas. The aji verde sauce is amazing. These were definitely my favorite. 

The infamous patatas bravas are not to be skipped. (crispy fried potatoes, blue cheese, and salsa brava.) Lin says that in Spain, patatas bravas are served complimentary in bars as long as you keep drinking. Basically I am screwed!

Tacos are my love language and these beef short rib tacos are the best tacos in Tulsa. The short rib is so tender and the avocado, salsa criolla, and the queso blano just make these perfect. My girlfriend had the vegetarian tacos and enjoyed them too. They are full of roasted mushrooms, corn & radish salsa, and huitlacoche. Dying to try the avocado leaf rubbed fish tacos next!

I just adore the branding. Passport stamps everywhere. Winston Peraza nailed it! Stay tuned for an interview with him on branding that will be coming to the blog soon. 

I am just going to pretend Chip and Noah opened up this place just for me so you guys could experience what I am about to experience daily! That's my story and I am sticking to it. Or maybe they don't want me to leave and that's why they opened it!!! 

Xo

Sam