Chicago's Salero Incorporating Tapas on New Menu

Nov 15, 2016 Industry News
Industry News

Salero, praised for its innovative modern Spanish cuisine from executive chef and partner Ashlee Aubin, is taking a refreshed approach to its menu this fall. Among the seasonal updates, Salero, located in Chicago's West Loop, is incorporating a range of tapas, quite possibly the most famous variety of Spanish appetizers, as the restaurant embraces the many dishes commonly enjoyed in Spain. Expanding beyond its Paella Tuesday offerings of two new Paellas each week, Salero will also feature Paella Mixta as a menu mainstay made with bomba rice, Manilla clams, chorizo shrimp, mussels, chicken, saffron, roasted peppers and lemon aioli.

Salero’s new menu features Pintxos, Tapas Frias, Tapas Calientes, Platos Grandes, Desserts and its Menu del Dia, a family-style tasting menu for the whole table for $45. Current menu highlights include:

Pintxos

The Gilda

Manzanilla olive, sport pepper, anchovy

West Coast Oysters

Pear-cava mignonette

Sherry Glazed Duck Wings

Fried garlic, chives

Duck Confit Empanada

Chestnuts, butternut squash harissa

Tapas Frias

Spanish “tinned” Spanish Conservas

Rotating selection

Torchon of Foie Gras

Poached quince, hazelnut puree, membrillo, brioche

Jamon Serrano

Burrata, persimmon, endive, balsamic, pecans

Tapas Calientes

Grilled Baby Octopus

Squid ink tortilla, green chorizo, avocado mousse, peppers

Veal Sweetbreads

Broccoli puree, jamon serrano, béarnaise

Glazed Pork Belly

Honeycrisp apple, coconut-squash puree, wheatberries

Platos Grande

Sea Bass a la Plancha

Mushroom escabeche, soubise, Brussels sprouts

Dry-Aged Wood-Grilled Ribeye

Grilled onions, roasted cauliflower, mushrooms

In addition to the savory items, Salero complements the menu with creative dessert offerings including a Chocolate Cremeux made with a caramelized brown butter cake, compressed pears, candied spiced hazelnuts, roasted pear sorbet and yogurt and a Tarta de Queso made with a pine nut crust, fresh stone fruits, caramel ganache, saffron ice cream and a cherry sauce.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.