Urdanetapdx

Hey everyone! We had a last minute cancellation for a private event tonight, so our books are wide open for this evening on a Saturday night! We would love to fill some of those seats, so if you don't have dinner plans, snag a reservation! We would love to see you!

https://resy.com/cities/pdx/urdaneta?date=2023-12-09&seats=2

Meet Ñoquis de Bacalao, a beautiful nod to the classic Spanish ingredient of Salt cod.

Salt cod dumplings, mushroom broth, melted fennel, cured meyer lemon, smoked butter, black garlic aioli, mushroom tuile.

Pintxos in the Basque Country are such a fun way to eat. Usually, 2-3 bites, packed full of flavor, and the ultimate way to snack through a meal. Pick a bar, make your way to the counter, point out the bites that look the tastiest, grab a glass of something, enjoy over good conversation, and then....move on to the next spot and do it all again. (Although, you might need to circle back and get "just one more" of your favorites.)
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And while we don't have streets of Pintxos Bars here in PDX, we definitely recommend them as a great way to start off a meal at Urdaneta and bring you a little taste of a pintxos experience.
Definitely worth going back for "just one more" is our COLIFLOR GRATINADA -
cauliflower gratin, chanterelles, jamon, date, mustard seed caviar, sage, all nestled in a perfect crispy shell.

It's always fun for us to host private events. It gives us an excuse to do some fun things we don't normally do, like bringing out the big pan! Here's a couple shots from last night, where we got to have a wonderful group of people celebrating together over a pintxos spread, tapas, and this beautiful Paella de Mariscos. This paella recipe has been passed down from Javier's grandfather, to his father, and now to him, and it's always something really special to experience.

New to the menu this week, "Carpaccio" de Lengua. Melt in your mouth lengua, sliced oh so thin, apple, celery, anchovy honey mustard, herb pistou, and crispy manchego to top it all off.