All through their careers, Piattino and Lovejoy Bakers house owners Ajay Narayan and Paresh Warke have dabbled in a big selection of cuisines. Between the 2 of them, they’ve cooked in Michelin-starred kitchens in France, motels within the Caribbean, properties in Bangalore, eating places in Mumbai. So as a substitute of selecting one delicacies for his or her new restaurant, they determined to attempt to seize all of them.
“The concept is, what’s the ‘tapa’ for any tradition?” Narayan says. For Narayan and Warke’s new Pearl District restaurant, Irving Road Tapas, that prolonged checklist contains issues like calamari in harissa aioli, samosas, steak in chimichurri or wasabi butter sauce, or Greek yemista — all served for underneath $10 every.
Narayan has been enjoying with the concept of opening an eclectic small-plates restaurant for the higher a part of a decade. It wasn’t till the pandemic, nevertheless, that he had the time to start engaged on recipes. The 2 have been workshopping the menu for the final yr, and now that they’ve employed a kitchen and bar workers, the 2 have began incorporating the suggestions and perspective of their staff. The ensuing menu features a slate of dishes starting from $4 to $8, overlaying a large swath of cuisines: Quintessential Spanish dishes — tortilla española, gazpacho, patatas bravas — seem subsequent to issues like grilled ahi, calamari with harissa aioli, and peri-peri rooster. A superb variety of menu gadgets additionally lean on Narayan and Warke’s Indian background — a aspect of themselves they’ve typically prevented of their skilled careers. Warke has by no means cooked Indian meals professionally, and Narayan has solely briefly cooked Indo-Chinese language meals.
“The Indian meals right here is admittedly westernized,” Narayan says. “Numerous cream.’” The Indian dishes on the Irving Road Tapas menu typically stray from dairy and lean on South Indian flavors — suppose peppery stir-fried mushrooms and minty pudina rooster. However, like many cooks, Narayan likes to make use of his entire pantry whereas designing dishes; as an illustration, Irving Road Tapas’ sambusas include brava sauce, and Narayan infuses the panna cotta with Thai tea. “Folks ask me what I prefer to cook dinner most, what delicacies,” he says. “I don’t know. I prefer it all.”
As for drinks, Irving Road Tapas shall be pouring beer, wine, and sangria, with a full bar and a handful of signature cocktails. Sooner or later, Narayan and Warke wish to introduce bigger plates like paellas, however they’re fairly actually beginning small. The restaurant plans to open for indoor and outside eating July 1 within the former Irving Road Kitchen house, 701 NW thirteenth Avenue.
• Irving Road Tapas to carry international tapas to Pearl District’s former Irving Road Kitchen house [O]