After a few times dining at Morcilla, Kalamata is a pintxos pro. Chef Justin’s Spanish small-plates restaurant is an adventure in every way—there are lots of unfamiliar names on the menu, but as the plates start to arrive at the table, Kalamata is in for the ride. She loves that they always start with the Marcona almonds, which are always seasoned with an unexpected flavor—last time it was lavender sugar. The croquetas always disappear as quickly as they arrive (Kalamata suspects Al Dente sometimes takes more than his share…) but are quickly followed by so many delicious fried and roasted veggies that she’s willing to settle for just one order.
- High chairs
- Open kitchen
"Mama says 'small plates' but I think they’re 'Kalamata sized.' It’s easy to make a meal out of just the Kalamata sized plates, but sometimes we’ll order one of the big dishes like the chicken and rice for the table, just like we eat at home."