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Oficina Latina
(Press Photo) |
I've had Oficina Latina bookmarked for several months now, so imagine my excitement when I was invited to a press dinner to finally check out what they have to offer. As soon as I walked in, I knew I was in for a fabulous evening. The decor used vintage office furniture and items, yet managed to be inviting and welcoming. (Note: the photo above is the only one not taken by me, I always have a hard time with interior shots in a dark and bustling restaurant).
I started the evening with a Ginger Orange Margarita, since their reputation for mixed drinks proceeds them. It paired perfectly with the Ceviche de Calamari y Vieras (Calamari & Scallop Ceviche). Mixed with celery, cilantro, pineapple, and mango, it was a tropical escape in the middle of a bitter cold New York City winter day.
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| Ceviche de Calamari y Vieras |
Next, we tried the Pulpo a la Parrilla- grilled octopus with cilantro dressing served on a potato and celery salad. The octopus was cooked perfectly, not too chewy, and I loved how the soft texture of the potatoes paired with it.
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| Pulpo a la Parrilla |
At this point, I switched from my margarita to a Chilean Riesling to go with the Pincho de Atuna: grilled tuna skewers with pear, bell pepper, and pickled onions topped with herb salsa. Like the starting ceviche, the sweetness of the pear in this dish gave this savory dish a splash of tropical fun.
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| Pincho de Atuna |
Next up: Abrebocas. This was the latin equivalent of Meat & Potatoes. Fried blood sausage, chorizo, and arepitas served with cream fresca and chipotle mayonnese. At this point, I switched back to cocktails, since I wanted to enjoy this with the smoky and spicy Chipotle Mezcalita.
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| Abrebocas |
Caution: this drink is not for the faint of heart! It's a spicy kick in the pants. If you're into that sorta thing like I am, you're in for a treat.
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| Chipotle Mezcalita |
Our final savory dish was the lamb shank braised and slowley cooked with veggies, served with sweet plaintain puree. Here's a hint, don't even bother picking up your knife for this one, this is a tender, fork-only situation.
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| Jarrete de Cordero |
Our last course was the classic latin dessert: Tres Leches, a vanilla sponge cake soaked in three types of milk. Usually very dense and spongey, Chef Abraham Trinidad's version is much lighter. A relief after a satisfying and filling meal!
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| Tres Leches |
But that wasn't all! Our evening ended with Passion & Love Shots- tequila shots served in adorable glasses with lines of sugar, cinnamon, and coffe and orange wedges. A creative and fun way to serve tequila shots!
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| Passion and Love Shots |
Many thanks to our wonderful hosts for a fantastic evening!
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Our hosts for the evening:
Owner & Beverage Director Paolo Votano & Executive Chef Abraham Trinidad |
*My meal was provided by the restaurant as part of a Press Dinner.
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