On a warm evening in late September, I
dined under a canopy of tree branches in the lovely garden of
Allioli, a Spanish restaurant in the heart of hip Williamsburg.
I sipped sherry and chatted with a friend about things both important
and inconsequential. Candles on the tables cast a glow. Between
us we passed small plates of pungently flavored tapas (also called
antojitos, Spanish for "little whims") and let the
last warm, end-of-season breezes soothe us.
The evening was so right in every way, that now, when I think
back to it, I allow the memory to unfold slowly – the salty olives;
the raisin-like sweetness of the sherry; how soft the air felt
against our cheeks; the pleasure of good company.
Allioli (named for a Spanish-style garlic sauce) has been open
for just 18 months, but Moni Ozgilik, who owns the restaurant
with Ayse Telgeren, attributes its popularity to "a sophisticated
diner who has traveled more, seen Spain, and brought their interest
in Spanish culture back to the United States." Ozgilik describes
the cuisine of chef Diego Gonzalez and pastry chef Humberto Sanchez
as "traditional Spanish cooking with a contemporary flavor."
Served in sharable tapas portions, meant to be eaten as you would
hors d’oeuvres – a little of this; a little of that – four tapas
make a light dinner for two. Chef Gonzalez’s "little whims,"
which are about double the size of a standard appetizer, are
an intriguing blend of sharp and delicate, spicy and savory tastes.
Garlic plays an important part in the seasoning, amplifying the
oceanic flavors of mussels in one dish and the sweetness of prawns
in another. While the delicate flavors of fresh buffalo mozzarella
cheese and artichokes get oomph from rich slices of rare filet
mignon.
There are two compelling dishes on Gonzalez’s tapas roundup.
New Zealand mussels (gorgeous with their green-tinged shells
and apricot-colored flesh) are served in a crisp Albarino white
wine sauce made pleasantly bitter with a touch of saffron. Crisp
slices of grilled country bread, dabbed with garlicky allioli
rimmed the bowl – perfect for soaking up that broth.
Another delightful fish-based tapas were the fresh, plump anchovies.
Firm to the bite and pleasantly salty, the fish were served tangled
with strips of mild, oil-marinated red piquillos peppers over
slices of house-made buffalo mozzarella. Sour, pickled caper
berries sat like a crown over the fish. Served on a golden yellow
plate, the silvery sardines, red piquillos and caper berries
– which mimic the appearance of tiny green lanterns – were as
stunning in appearance as they were a delight to eat.
Less exciting, yet still satisfying, were the chewy slices of
toasted bread topped with a puree of artichokes, manchego cheese
(a mellow, aged Spanish cheese made from ewe’s milk) and thin
slices of filet mignon. It is a lovely dish; all the flavors
harmonious; and worked as the perfect foil to the one-two punch
of the sardines.
A sea bass with olives cooked en papillote (wrapped in parchment
paper and baked) was frankly, a yawn. The olives had a one-dimensional
saltiness that did little to enhance the delicate flavor of the
fish.
Pair the tapas with a selection from Allioli’s well-priced list
of Spanish wines, sherries, ports (the Warre’s Otima, an aged
tawny port, is spectacular) or the crisp, not overly sweet, house-white
sangria.
Sanchez does a playful take on Mel i Mato, a traditional Catalan
dessert that features a piquant goat cheese mousse topped with
honey. In Sanchez’s rendition, the goat cheese mousse resembles
a pert marshmallow in the center of a bowl. Refreshingly tart,
with the consistency of freshly whipped cream, the mousse is
surrounded by a puddle of ruby hued muscatel wine that is deepened
with the flavor of cinnamon. Slices of slightly chewy quince,
(a tart, pear-like fruit) and sweet cooked grapes, further enhance
the complex sauce. It is one of those desserts that seem utterly
original and an instant classic.
The molten chocolate souffle makes its appearance on Sanchez’s
dessert list. Called a "surprise" chocolate souffle,
the surprise comes in the form of a cava sauce and a splash of
Balsamic vinegar. (Cava is a sparkling Spanish wine.) The sauce,
with its sharp note of vinegar, is a refreshing change from this
dessert’s usual pairing of vanilla creme anglaise. Chocolate
lovers, who haven’t maxed out on this particular creation, (it’s
on every menu from here to suburban New Jersey) will love it.
On most evenings, there’s a quiet bar scene in the front of the
restaurant – mainly artists drinking and enjoying the tapas.
The two earth colored dining rooms, made moody from shadows cast
by the candle lit wall sconces, will provide a romantic setting
until the garden opens again in the spring.
And, for those who won’t admit to missing the strolling guitarist
playing "Lady of Spain," a flamenco dancer comes in
once a week and burns up the floorboards.
Allioli at 291 Grand St. (between Roebling
and Havermeyer streets) in Williamsburg accepts Visa, MasterCard
and American Express. Tapas are priced $5-$32 with most dishes
$5-$16. For reservations, call (718) 218-7338.
