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- Sherry Ceviche, Potato and Leek Cream and Salmon Roe
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- Burrata Cheese Salad, Salmorejo Tomato Soup, Cantabric Anchovies Salad
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- Crispy Cod Fish Salad with Tomato, Dill and Garlic
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- Marinated Pork Loin, Valdeon Blue Cheese and Crispy Bread
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- Tomato Rubbed Garlic with Iberian Ham
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- Artichokes with Ham
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- Grilled Mushrooms with Garlic, Scallions and Alli-Olli
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- Grilled Octopus, Boiled Potatoes, Sea Salt and Paprika
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- Baby Squid in its Ink with Rice and Cold Tomato Sauce
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- Shrimp Casserole with Olive Oil, Garlic and Cayenne Pepper
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- Clams in Green Sauce with Artichokes
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- Iberian Ham Croquettes
We’ve written about Washington DC’s 25 year old outpost of La Taberna del Alabardero many times, since it’s hard not to keep returning to the wonderful and authentic Spanish restaurant. This time, we are going to focus on pictures of Alabardero’s delicious food. Also, the restaurant has two upcoming “Lobster Weekends,” March 27-29 and April 24-26. Click more below for additional photos. They kept us pretty busy eating — these photos don’t even represent all the dishes we sampled.
Alabardero uses 60% imported Spanish ingredients, with much of their local ingredients being produce. You can also see some American influences (such macaroni and cheese and red velvet cake) on the menu.
It was great sitting between friends, Gigi of DC Life Magazine and Johnna of Johnna Knows Good Food.
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- Executive Chef Javier Romero and Two Live Lobsters!
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- Lobster and Fruit of the Sea in Creamy Pasta with Goat Cheese
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- Cod Fish Chickpeas and Spinach Paella
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- Cod Fish Chickpeas and Spinach Paella
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- Pork Cheek with Padron Pepper and Vegetable Paella
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- Chicken, Eggplant and Cabrales Cheese Empanadas
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- Laquered Veal Pedro Ximenez with Ratatouille over Crispy Bread
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- Red Velvet 2015
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- Cheesecake, Figs and Pedro Ximenez
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- Coffee, Drunken Anisette and Peach Our Way
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- Fried Milk, Blood Orange, Carrot and Mandarin Sorbet
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- Spanish Cream Crulee with Orange Ice Cream
-JAY
