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THIS RESTAURANT IS CLOSED smoke.oil.salt.

THIS RESTAURANT IS CLOSED smoke.oil.salt. Restaurant Review:

Chef Perfecto Rocher has left smoke.oil.salt. and chef Ricardo Zarate (formerly of Mo-Chica, Picca and Paiche) is consulting on the menu. This casual Spanish seafood restaurant and wine bar is a project from Adam Fleischman, the founder of Umami Burger, and Stephen Gelber, a former Hollywood producer who slowly fell into the wine world. You’re welcome to bring your own bottle of wine, but you should leave it to Gelber to choose from the collection of some 500 labels, mainly from Spain and a few from France, that includes options by the glass. He has gone to great lengths to source wines to pair with the menu, and he will be very happy to justify his selections. When in a Spanish restaurant, you should start with some marinated olives and manchego; continue with a delicious gazpacho made with almond milk or the traditional smoked onions covered with salbitxada sauce. Catalan tomato toast should be part of the meal along with the must-have sea urchin flan topped with caviar and shrimp chili oil. For more robust dishes, try the "braves trencades," which are fried potatoes in a casserole with Serrano ham and chorizo topped with a fried egg; the scallops à la plancha; or the cocktail of oyster, octopus and mussels marinated in a tiger nut milk. Meat lovers will be happy with the pluma Iberica, a filet of Iberico pork served with smoked onions in a xato sauce. Don’t forget that part of the restaurant’s name is "smoke." It means that most of the ingredients are cooked and grilled on a wood-oven fire, one that you’ll see as you enter, with olive oil. All the desserts are delicious, so if you have a large table, order one of each. Expect to find, of course, a crema Catalana that you can complement with sherries or sangrías. The feel of the restaurant is friendly; the red paint and the bricks on the wall warm up the atmosphere.