…That’s Tapas & Arroz, sickos.
Last week Hernán Gipponi took over the kitchen at Gran Bar Danzón and rocked Recoleta’s socks off with a four-day gastronomic extravaganza. The propuesta? Tapas, rice, and wine, featuring versions of HG’s most well-known dishes, such as organic rice from Corrientes, sous vide eggy goodness, and light, citric desserts that cleanse the palate.
Gipponi has been acting as a bit of a free agent after parting ways with the Fierro Hotel in Palermo Hollywood several months ago. Though I’m surely going to miss his legendary brunches and One Table dinners there, change is a very good thing for all. After slinging nearly 500 kilos of prawns from Chubut at Feria Masticar, he moved onto this miniature residency at Danzón the last week in October.
Credit Gran Bar Danzón
The menu was paired with Zuccardi wines, with the spotlight shining straight on the Aluvional La Consulta 2010. This wine alone is beyond worth the price of admission and was indeed the metaphorical frutilla en la torta of a culinarily epic Monday night.
We started off with a little pincho of cured beef with mustard, grilled tomato, and turnip pickle. Done, delicious, come to mama. Paired with a crisp glass of Alma 4 Chardonnay, it was a nice prepper for the massive feast that was to come.
Next up was the tapas round. Much like a gameshow, extra points were indeed earned for scarfing down as much as humanly possible. Between the chilled fennel and green apple soup, baby squid with alioli, salsa brava and papel de calamar, the beef tongue served with little morcilla meatballs, and the sous vide egg with molleja, potato and onion… yikes I just drooled all over myself while reliving this moment. If I had to choose a favorite, it would be a tie between the fennel soup and the egg, but both the squid and blood sausage morsels really gave them a run for their money.
As if it were possible to have any more room for extra food, the main event was yet to come. The skillet of organic rice from Corrientes served with prawns, pork belly, leeks, and giant lima beans was brought out to much fanfare, our cup of La Consulta served suavely alongside it. Jaws definitely had to be picked up off the table; thankfully the music was loud enough to mask our borderline inappropriate moans and exclamations.
After such an intense savory sesh, the only logical dessert was the Copa HG – a light, foamy yogurt mixed with iced passion fruit, lychee, and toasted pumpkin seeds. It was a lovely balance of sweet and salty, crunchy and smooth. The Malamado Viognier paired well, though it was a bit strange to have a dessert wine sweeter than the actual postre.
It was definitely an aggressive(ly good) way to start the week. In fact, I think my liver is just starting to recover from the level of insanity I put it through during that dinner and beyond.
One thing is certain: No matter where he rests his knives, Hernán Gipponi is one fine chef. One can only hope that these pop-up menus will become more of a regular happening until HG hunkers down behind some burners of his own.
Gran Bar Danzón
Libertad 1161 – Primer Piso, Recoleta
Monday-Friday from 7pm; Saturday-Sunday from 8pm