La Cuchara

La Cuchara Restaurant Review:

Nestled in the reclaimed industrial Woodberry neighborhood, the Basque-inspired La Cuchara (The Spoon) seems to be busy no matter what night of the week. Greeting patrons is a large panel-like façade with a rustic La Cuchara sign, and past that the original brick-and-glass entrance hints at the interior’s elegance. At first glance, the wine list, picked by the in-house sommelier, gives a nod to Spanish selections, but the cocktail offerings include the don’t-miss Iron Maiden and a Crème Yvette. Once seated, patrons can enjoy the distinctive dining areas, one with light wood paneling, alcoves and preserves on shelving, and the other with white-washed bricks framing large displays of antique spoons on the walls. The star of the open kitchen is the wood-burning asador grill, where its flames add a char. Keep in mind the menu changes daily, as do the house-made breads, which are available for purchase. Pintxos start the meal: radishes with butter and fleur de sel, charred cabbage with salvitxada (a Catalan sauce), and boquerones and heirloom tomato relish on smoked pumpernickel. Serrano ham with Lucques olives is a must. A shared entrée of moist, fall-off-the-bone duck confit with a celeriac slaw was rich, but not so rich that one would turn down the postres (desserts): quince sorbet, chocolate Basque gâteau with passion fruit coulis, and cinnamon churros with warm chocolate. Weekday early birds and late diners at the bar can enjoy pintxos and oysters at $1 each. Service may be anxious, but it’s certainly attentive.