Centro Tapas BarPosted: May 23, 2010
Nick and I enjoyed a lovely evening outside on Friday night in Federal Hill.
I am always game for sangria and tapas so when I heard about Centro I had to check it out.
The menu is extensive and we took our time making or plan of attack over a glass of sangria.
Manchego 12 Month (D.O) || semi-hard sheep’s milk cheese-peppery, zesty, full of robust flavor
Cabrales (D.O.P) || blue cheese from the Asturias region-made with cow, goat and sheep’s milk, semi-hard, crumbly texture, aged 2-6 months in limestone caves, unpasteurized
Murcia al Vino (“The Drunken Goat”) || semi-soft goat cheese, sweet, buttery, smooth, wine cured
Next we split a lovely salad
I loved these almonds!
Up next… mushroom stuffed sweet peppers and spinach and chickpeas.
Pimientos del Piquillos Rellenos $7 || sweet roasted red peppers stuffed with wild mushrooms, cava cream sauce
Nick and I both agreed this was our favorite dish, and he doesn’t even like cooked spinach or chickpeas!
Then we waited and waited for our remaining main dishes…apparently things got a little backed up in the kitchen.
The squid was not as good as we had hoped and the oxtail would have been better with less masa.
We also got a special snook fish that came with bay potatoes that tasted like pure butter. There was supposed to be saffron in them, but I could not taste it.
I also had a glass of sustainable pinot noir from Chile that was delicious.
We ended the night with a flourless chocolate almond cake that was not overpowering and very almondy. I enjoyed the light end to the evening.
Overall I love tapas and sharing flavors, but I wish they all didn’t have so much oil. I can defiantly start to weigh me down.
It was a great experience and a nice night to eat outside.
IN OTHER NEWS…if you live in Baltimore and want a dog please come see Stitch at BARCS!