By now gardens are bumping with output, chickens are on strike, and the second round of kids are out of the womb. At mas we're lightening up the bread doughs making them leaner, lighter, less glutinous, added some gluten-free doughs like spelt & chickpea to our coca list, and are really grooving on the barbecoa, finger-licking tapas like jumbo shrimp off la plancha, periwinkles and lobsters, the always interesting padron peppers, fresh greens, cinnamon chickens and goat curry. The wines are also going light like cava and aperol aperitivos, or some hard sidra, txakolinas, citrusy, dense white riojas and flinty albarinos, or maybe a hendricks and soda. We're always open late so you can take your time on these balmy nights and listen to the crickets from our patio.
Posted on 07/16/2014 at 04:42:00 AM