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Written by Tom Fitzmorris
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Sunday, 25 November 2007 |
 Xavier Laurentino The menu has expanded greatly, too. At first this was a place for paella and a few appetizers. Now we're being treated to a wide range of essays in lamb, pork, beef, and seafood. The tapas selection grows with every visit I make. The timing of all this is perfect. New Orleans diners are taking an interest in the food of Spain, and beginning to understand that even though the language is the same the food in that land is very different from that in Latin America.
Xavier Laurentino is the chef and owner. His menu goes on for pages, and he has many more arrows in his quiver still. |
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Written by Ian McNulty
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Sunday, 25 November 2007 |
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The New Orleanian who visits a restaurant in another city to discover that the gumbo advertised on the menu is really chowder and the muffuletta has pickle relish instead of olive salad can perhaps understand the incredulous reaction of Xavier Laurentino to some of the wilder interpretations of tapas, the recently popular culinary export from his native Spain. |
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