Next Spanish Tapas Menu (May 2015)

My husband and I had the good fortune to dine at Next the very first night of the Spanish tapas menu. We traveled to Spain a few years ago, and we were very excited to see what Dave Beran & team had dreamed up for what was sure to be a unique take on tapas. We were not disappointed.

We had a table for two at 7:00 on a Saturday night. When we arrived, the restaurant was almost completely full, and many diners were on their fourth or fifth course. We were greeted warmly, and the staff wished Aaron a happy birthday. We were promptly seated, and already a lovely spread of tapas was waiting for us, as well as a postcard showcasing Grant & Dave's adventures in Spain, addressed to us.

Before the first course was explained to us, our drinks arrived. We had ordered the standard pairings, but the day before I had also emailed the staff to see about the possibility of getting an invite to The Office. That didn't pan out, but they did serve Aaron one of their beer selections from The Office menu - the 2014 Evil Twin Brewing James Beard Beer. Not only was it a nice touch, but it paired perfectly with the first course, just as my Rodillas de las Abejas did.

What follows is my memory of the meal, aided by my amateur photos and our take-home menu, which was written only in Spanish. Thank goodness for Google Translate, but I'm sure I'll still get something a bit wrong.

First Course: Coca Three Ways

This dish was on our table as we arrived. We willed ourselves not to eat it until it was explained to use, but I'm not sure we could have held out much longer. This was a single bite of a savory pastry served three ways: with chorizo and peas, mushroom and onions, and anchovies and olives. All were delicious, and I found myself stretching each piece into three or four bites so I could savor it. The bottle of wine that was paired with it was left at the table for me to pour at my leisure. I was instructed that I should always have enough left in the glass for a swig after each bite, and that it was ok if it made me dance on the chairs—just not on the tables.

Second Course: Octopus & Eggplant; Canned Mussels

This photo doesn't do the octopus & eggplant justice, but I was there to eat, not photograph. The octopus was served in a very unique dish, atop a base of eggplant and some other unidentified ingredients that came together to create the most amazing umami flavor I have ever tasted. Topped with shaved fennel and foam, this dish was a combination of fresh & clean and deep, rich flavor. Alongside the octopus was canned mussels—yes, we needed to open the can. They were sitting in a deliciously flavorful, oily broth that I happily sopped up with the bread that was served on the side. 

Third Course: Pork & Romesco; Braised Leeks

Yes, another dish on fire! We mentioned to our server that we had the flaming dish at Alinea last fall, and he said that the chefs at each restaurant are having a bit of a competition to see who can serve the best flaming entree. Dave has taken the lead with this one, since every single bit of it, including the material that fueled the flames, is edible. Inside what appeared to be black char was pork belly and bread, both of which were amazingly flavorful and didn't taste even remotely burned. The romesco sauce served with the dish was also completely black, and one of the best things I've ever tasted. Alongside this dish was a Spanish tile topped with two servings of braised leeks with blossoms, beans, and raw almonds. This course was actually an awful lot of food—much more than I ever would expect when served tapas—but I was happy to eat every bite. Beverage pairing was La Cartuja Priorat 2013.

Course Four: Fried Egg Yolk; Adrià Olive; Brandada Crisp

While considered one course, these three items were brought out separately, in fairly quick succession.

The egg yolk was delivered to our table, handed to us, and eaten in one bite—so unfortunately I did not get a picture. It was just so simple and perfect...like popcorn egg yolk. Beverage pairing was Lagar de Cervera Albarino Rias Baixas 2013.

I never had the pleasure of dining at El Bulli, but this was on the menu. These tasty bites are a liquified olive, encased in a sphere. I just let it sit in my mouth for a few minutes so I could experience the texture. It was fun, and just about the best darn olive I've ever tasted.

When this came to the table, I knew I was going to need some instructions. Brandada is an emulsion of salt cod and olive oil. The giant mass at the top was deep fried and delicious, and what sits in the bowl below it can best be described as fish foam. If I had an award-winning chef cooking for me at home, this is what I would eat on the couch while watching my favorite TV show.

Course Five: Dates with Sherry and Chocolate; Toasted Grapefruit and Almonds

This course was so fun and hands-on that it also lacks a photo. The date dish was a single bite that I savored as long as possible. It paired excellently with the Martinez Lacuesta Vermut Rojo NV that was served with this course. The grapefruit, which served as a pallet cleanser, was within a test tube that was plugged at the bottom with a gel. Diners collapsed the gel into the test tube and sucked in the dish. It was tart, and did its job of cleansing the palate. It made me laugh, too!

Course Six: Jamon Iberico; Asparagus and Cuttlefish with Egg Yolk; Patatas Bravas

It was time for the jamon!! We were not disappointed with the quality of acorn-fed ham served here. And it was served in the best possible way - plain, with some tweezer to pick it from the plate. Alongside the ham were two additional dishes: a soft egg yolk atop shaved asparagus and cuttlefish noodles with bread crumbs, and patatas bravas, served with garnishes that I never quite heard. The egg dish was delicious. The patatas bravas were actually a little disappointing to me. In my opinion, the potatoes were under cooked. They weren't cooked quite to the point of a croquette—they still had quite a bit of bite to them. We didn't have anything like this in Spain, but perhaps we just missed what they were trying to get at with their interpretation. Paired with Guitan Godello Valdeorras 2013.

Course Seven: Steak Tortilla

This is where I actually started to get full. This was quite a large dish! The tortilla (omelet) was served still a bit soft, and Aaron was rushing me to get this photo taken so he could remove it from the still-hot skillet before it cooked any more. He wanted a runny tortilla. The beef was perfectly tender, and topped with bits of the crispy end cap. This screamed Spain for me, but with a Next twist (the tortillas we had in Spain were often pre-made and more like a cake). Aaron got to eat two thirds of this dish because I was starting to slow down, and I think it was his favorite. Paired with La Rioja Alta Vina Alberdi Reserva Rioja 2008.

Course Eight: Prawns with Strawberries and Beans; Olive Oil Candy

So, this was the first dessert course. The head of the prawn was stuffed with a strawberry and bean mixture that, while pretty to look at, was not the best tasting thing I'd ever had. It was straddling the line between savory and sweet and just wouldn't pick a side. The body, which we were told to peel and eat like a banana, was better, but still just so-so. The olive oil candy bar, which we had to dig out of the tree set atop our table, was to die for. I could eat a full-size bar of that, for sure. The caramelized bit was the perfect mixture of savory and sweet. Paired with Ameztoi Rubentis Getariako Txakolina 2014 - a sparkling wine from which most of the bubbles had been removed.

Course Nine: Cheesecake; Fartóns; Chocolate with Blueberries and Hazlenut

This dessert knocked it out of the park. The cheesecake was rich and creamy, and whether you ate the chocolate alone or with the cheesecake, it was a taste explosion in my mouth. This course was paired with horchata, which was great on its own but excellent as a creamy liquid to dunk the fartóns in. We also had a hot and cold coffee drink served with this course. It was an excellent ending to an excellent meal.

I walked away from this meal feeling happy, nostalgic, and surprisingly full. For a meal inspired by small bites, there was an awful lot on the menu. But, I'm not complaining; I'm happy to get my money's worth. I'm grateful that by happenstance we ended up enjoying this amazing menu not only to celebrate Aaron's birthday, but also on the first night it was served to the public. If you're headed to Next in the next few months, you're in for a treat!

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