Magical animal at Taberna de Haro
And the next thing you know, we're at a sidewalk table at Taberna de Haro in Brookline, exclaiming at all the porky deliciousness on the menu. Go figure.
First, a glass of sherry. The Boy's is the Palo Cortado on the left. Mine is the one that looks like molasses, and had a lot of that deep, dark brown sugariness to it.
It's the Old East India Solera that Eastern Standard uses in the Ponce de Leon cocktail. It helped me understand why the drink I make at home, with amontillado, is a pale imitation of the bar's version.
We also got a complimentary dish of Taberna de Haro's potato salad, with big chunks of potato tossed in a fresh, garlicky aioli.
I'm pretty sure we didn't mean to order almost exclusively from the porcine section of the menu. And look, we did get some fish, in the (spherical) shape of albondigas de bacalao, salt-cod fritters with saffron:
But after that, it was pork all the way.
A skillet of chorizo braised in cider:
Txistorra con brandada, a paprika-seasoned Basque sausage on a bed of salt cod whipped with mashed potato:
And finally, a sandwich of rich, crumbly morcilla on toasted bread with roasted red peppers:
Um. So basically our entire meal involved potato, salt cod and pork. With a tiny red pepper garnish.
Don't care. I'd do it again.