Sunday, August 18, 2013

Washington DC: Pulpo

I was recently invited to try out Pulpo's (octopus in Spanish) reinvented menu by new Executive Chef Billy Klein. Pulpo is a tapas bar (small plates, meant for sharing) which is one of my favorite types of restaurants because you get to try multiple dishes. 

We started off our meal with a couple of small bites, Blistered Padron Peppers and Marcona Almonds. We both thought the peppers had a bit of an asparagus taste to them, but they were delicious and a very cool concept. These would both be great options for some happy hour munchies. 
One of the new things Chef Billy introduced to the menu are gazpacho's featuring in season fruits and veggies. The two that are currently featured are asparagus served with a soft boiled egg and black caviar and watermelon served with fresh made ricotta on top. Both were incredible, flavorful and the freshness of the produce shined. Both of us agreed that the watermelon was one of our favorite dishes of the night. 
We tried my all time favorite tapa, Patatas Bravas. Potatoes covered in a spicy tomato sauce (just a kick, not super spicy) with a garlic aioli on top. 
They currently offer 4 different types of sliders and we tried 3 of them. From left to right, Lamb Merguez, Pork Belly and Octopus (?!?!?!). The Lamb Merguez was my favorite, perfecly spiced. The Pork Belly was served with some sort of fruit compote that paired deliciously. Ahh, the Octopus, it was not bad, but I just don't really like seafood. It was made similarly to a crabcake so it was a very eater-friendly and if you are texturally challenged like I am, this is the perfect form to try octopus.

I tried a flight of their sangrias: white, rose & red. All of them were great, I was really happy with all three of these, the red being my favorite. My friend tried one of their speciality cocktails, Picasso which was good but packed a huge punch.
We ended our meal with Tres Leches 2.0, a unique version of Tres Leches cake created by Chef Billy that was a combination of angel food cake, goat cheese milk frosting, cow's milk dulce de leche, sheeps milk foam, crumble, blueberries. This was extremely original, rich and delicious. I especially loved the addition of the blueberries. A perfect and delicious ending to a meal, I recommend sharing it between 2-4 people as it is a heavier dessert. 
I was extremely impressed with the menu of Pulpo. We tried a small portion of what the menu offered, but it was all innovative without being too intimidating...I mean I tried caviar (served with the asparagus gazpacho) and octopus (served in slider form) for the first time.

If you haven't made a decision on where to go for restaurant week, need a fun place for date night or just like really good food Pulpo is the place to be, I look forward to a return trip to try the rest of their menu. 

3407 Conneticut Ave NW
Washington, DC
Pulpo on Urbanspoon

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