Pintxos, native to the Basque region of spain, are small bites "pinched" with a spear. Jarro XIV's loose interpretation is an offering of creative, Mediterranean-inspired canapés.
Pork Belly ($4)
Braised and then flash-fried, the rich pieces of pork belly are balanced by a bacon sherry gastrique and a sweet marmalade.
The fluke is cured in salt, sugar, and spices, producing delicate, opaque flakes that are topped with honjimeji mushrooms and smoked salt. The accompanying blood orange purée brightens each bite.
Fried Oysters ($5)
Oysters are soaked in buttermilk and then coated in a blend of semolina and wheat flour. The crispy mollusks are served with a Meyer lemon vinaigrette and a pickle relish.
White Anchovy Toast ($4)
An anchovy fillet crostino gains depth from smoked cherry tomatoes.
Duck Rillette ($5)
Confited duck leg meat is blended with its own fat and topped with a sweet date mostarda.
Jarro Potato ($8)
The Jarro potato is topped with Parmesan, cheddar, creme fraiche, and sour cream, and then stuffed with mushrooms and caramelized onions.
The potato gnocchi have a light and airy texture, but are under-salted. No complaints about the mushrooms and Parmesan crisp though.
Striped Bass ($22)
The striped bass has a nice crispy skin and rests over a hearty bowl of Swiss chard, potatoes, tomatoes, littleneck clams, and a fish broth.
Hanger Steak ($22)
The hanger steak with roasted Brussels sprouts and potatoes is properly cooked and satisfying, but lacks the creativity that shines through in other dishes on the menu.