Review: At Otoño in Highland Park, modern Spanish cooking with an L.A. twist - native dishes from restaurants in murcia spain

When negra fideu a showed up on the table in Otto Neo, you had already eaten a few plates of snacks
Manchego cheese triangle with asturiah honey, small bowl of pepper-
Macaroons sprinkled, shiny plates, paper-
Thin sheet of Jamon ib Érico.
Maybe you 've had a crispy salt cod fritters called soldaditos de pavia, or sucked juice from the head of gambas a la plancha, huge blue shrimp, it smells of garlic and brandy.
There's a classic tomato pan here. and garlic-
The Catalunya toast is as crisp and delicate as you have eaten in Barcelona.
If you choose to start your dinner with gin and tonic
Decorated with fresh avocado leaves, honeysuckle and chrysanthemum from the farmer's market --
You chose wisely.
But nothing is more memorable than negra fideu a, which announces itself at the beginning of a metal band song with all the subtleties of strength chords.
It reaches the extra-large carbon.
The steel paella baked inside, splashed with smoke at midnight
Color cake decorated with jewelry with squid ink pasta
Sparkling like scallops and lemon cream.
Short and thin pasta paint your mouth deep purple.
The undignified lip spot is a small price for glory: scallops are sweet and lively, coated with fat-rich sausages that perfectly match the bright lemon cream.
Pasta made of Big Stone, hot and sour, salty and delicious.
Fideuà is supposed to be the culmination of any dinner at a modern Spanish restaurant, Otto Neo, opened last summer in a narrow Highland Park storefront.
Shows the facilities of chef Teresa Montanio to blend Japanese techniques and flavors into local Spanish cooking.
She spliced Japanese elements into dishes like cerdo asado, thick slate of flavor o
Marinated pork shoulder and vegetarian seafood rice made with sweet taste
Salty white miso sauce ~and-fennel broth.
Montanio has described her love for bringing together ideas from Spain and Japan, an obvious Los Angeles impulse --
A chef is immersed in the incredible culture of the city.
This is a modern Spanish cuisine known for its race in Spain. loved Basque-
She worked with former partner Loretta Peng to run the inspiration restaurant in the Old Town of Pasadena for five years.
The restaurant closed in early 2018, leaving a significant gap in the short list of Spanish dining gems in greater Los Angeles.
In Otto Neo, Montanio expanded her focus beyond pintxos in the Basque region, deep into regional dishes in Catalan and Valencia, adding to the menu
The restaurant was inspired by her recent trip to Valencia, an area she explored in detail after leaving ración.
The huge mural spans the length of the two walls in front of the restaurant and is a whirlpool of the colors and graffiti painted by superstar Valencia Street --
A duet of art.
In addition to the murals, the restaurant is equipped with a large bar framed by vintage tiles and a small bar, partially open kitchen, where Montano and her team work in a much higher quantity than ración.
Lively mood;
Pleasant service.
If I have a complaint, it is that the speed of service is sometimes too fast and the space between courses is strictly controlled.
Sometimes there will be a feeling of being urged.
On the menu, you will notice Montanio's new obsession with the School of Music
It is a high-quality canned seafood staple in Spanish and Portuguese bars.
Otto's choice of music Academy includes hardto-find, small-
Seafood produced from the Spanish Atlantic Coast: creamy squid preserved in olive oil, salty small sardines, sexy meat cubes in the belly of tuna.
Better house.
The Spanish octopus has made conservas, especially the pula de pulpo, marinated in a vibrant, slightly spicy New Mexico red chile sauce, a recognition of the home country of Montano.
You will find an updated version of Montaño's perfect croquetas in Ración, including a crispy fritters full of jamon serrano and a rich, delicious
What's more memorable is a very rich and pleasant sweet meatloaf filled with mushrooms, corn and goat milk.
Montano rarely brings back one of Ración's most popular works
Mutton meatballs are the most frequently requested food.
But for the most part of the day you have to be content with the familiar comfort of her crema Catalana, a slightly shaken cream dessert custard covered with dates.
It may not be the exact same version you remember from ración.
But like in Otto Neo, it has the charm of what you want to enjoy for a long time to come. 5715 N. Figueroa St. Los Angeles ,(323)474-
6624, otonorestaurant. comTapas $4-$20; conservas $10-$15; raciones $13-$35;
Accept a $32 credit card. Full bar. Street parking.
Wheelchair accessible restaurant and bathroomaccessible. Fideuá;
pan con tomate;
Chamanbas hotel Laplandconservas;
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