Photo credit: Neshan H. Naltchayan
Oh, you missed it? Cheer up, a few establishments have stretched the “Week” to fourteen days and we lucked out at one of these. La Taberna del Alabardero, in celebration of its own 25th anniversary, decided to add another week, stretching the event through this coming Sunday, January 26. We wondered what three course gourmet meal this well-regarded spot could possibly create for only $20.14 for a lunch, $35.14 for dinner in downtown Washington, and the answer was a happy discovery.
Tim Zagat, he of the restaurant-rating Zagat guides, started something in 1992 when he dreamed up Restaurant Week, an idea that has snowballed across the country. During the Week, several restaurants in a given area, mostly upscale ones, agree to serve a fixed price meal of a set number of courses for a greatly reduced tab.
For a small price, diners can explore eateries that they don’t usually patronize; restaurants can gain new customers. The Weeks are held mid-winter and mid-summer, times when restaurant business slows. Two hundred twenty-seven local restaurants participated in the event just concluded last week, says RAMW, The Restaurant Association of Metropolitan Washington.
General Manager, Javier Velazquez
Taberna is known for its authentic Spanish food served in an evocative, romantic setting. The rooms wrap you in a cozy warmth amidst tapestries, paintings and marble work. The whole restaurant is set off by dramatic red walls and stark white paneling. It’s a beauty, and every plate of our bargain meal was truly worthy of these surroundings.
Consider it: We began with four quite different tapas: strips of Manchego cheese with slices of Ibérico Ham; Tortilla Española (not the tortillas of Mexico, but wedges of warm potato and egg tart); Croquetas di Iberico (melt-in-your-mouth little squares of deep-fried béchamel croquettes) and Gambas al Ajillo, shrimp in a mellow garlic broth.
Gustavo Iniesta serves up one of the Paella Specials
Next on the menu, a choice of four paella variations: Paella Valencia—the classic rice dish of Valencia, the city where it was born; Paella Pollo y Chorizo (with sausage and chicken); Paella Vegetariana, or Paella Seafood, served ceremonially for the occasion by Sommelier Gustavo Iniesta from the wide, double handled metal pans.
And to finish, Chef Javier Romero concluded his offerings with a choice of Crema Catalana, a creamy flan topped with a dollop of ice cream, or Brazo Gitano (Gypsy’s Arm) a classic Spanish dessert of rolled sponge cake, cream filled, coconut topped, accompanied by a small scoop of chocolate ice cream.
We were served deftly by Alex, a self-admitted “foodie” waiter, and though every table was taken, requiring multiple platters for these ample menus, the whole show ran like clockwork under the eye of General Manager Javier Velasquez. The specially-priced Tapas y Paellas menu will be available at Taberna only through this Saturday and Sunday.
About that name: LaTaberna del Alabardero appears to be a jaw-breaker, but is pronounced just like it looks, and translates as “Tavern of the Halbardier.” The halbardiers were army members who in the 15-16th century carried the halbards, long-shafted weapons with a spiked axe at the top of the pole.
Today’s halbardiers exist only as the ceremonially-costumed Swiss Guards of the Vatican, who parade in puffed blue and yellow-striped outfits, the last vestiges of by-gone days. For six centuries the halbardiers traditionally guarded the safety of the Popes.
