 Mercat a la Planxa Restaurant Review: A riot of colors in the high-ceilinged, second-floor dining room overlooking Grant Park on some level prepares diners for the full-on flavor fest they’ll experience on the plate. Located in the renovated Blackstone hotel, this spot comes from chef Jose Garces (also of Philadelphia’s Amada and Tinto), who crafts Catalan tapas, plus grilled-to-order seafood and steaks. Wind your way through the large menu, starting with the generously sized charcuterie (jamón Serrano with pickled peppers and grainy mustard is hard to beat) and quesos (we like the Garroxta with sweet-savory roasted garlic-dulce de leche garnish). Small plates are highly seasoned --- as in the super-garlicky shrimp, which would ward off vampires. What really sticks with us, though, is the flatbread topped with short-rib meat, sweet horseradish cream and bacon. Of the grilled meats, skewers of traditional Catalan blood sausage are standouts. Innovative cocktails make for good fun. With advance notice, parties of four or more can order a feast of roast suckling pig served with grilled green onions, herb-roasted fingerlings and rosemary white beans.
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Mercat a la Planxa Restaurant is one of GAYOT's 2013
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