Morcilla

Morcilla Restaurant Review:

Small snacks ("pintxos" in Spanish) deliver big flavor at what quickly has become a notable dining destination in ever-hip Lawrenceville. Not surprisingly, chef/owner Justin Severino, his wife Hilary, and chef de cuisine Nate Hobart deliver the culinary quality found at sister spot Cure, located at the other end of the neighborhood. Crab-butter "churros," a montadito with blood sausage ("morcilla" in Spanish) and ham-leek croquettes whet the appetite. Even the charcuterie is elevated. The monstrous cochinillo platter is worth sharing with a companion, to sample the flavors of vegetable escabeche, pig and salsa verde over buttered and crisped bread, among other tastes. Frozen crème brûlée, with embellishments, offers the same top shell but with a cold cream that's sweet and refreshing following the bountiful feast.