Valencian Gold
Canary Islands Colada – Diplomatico Rum Mantuano, Honey, Falernum, Coconut, Pineapple, Lime
Charcuterie – Queso, Embutidos, Jamón, Marmalade, Apricots, Chicken Liver Mousse, Olives
Sourdough Pan Gallego – Olive Oil
Pan de Aceite – Olives, Queso del Pastor
Bombas de Queso – Fried Cheese, Truffle Honey
Montaditos – Garlic, Mushrooms, Herbs
Patatas Bravas – Brava Sauce, Buttermilk-Chive Alioli
Montaditos – Housemade Chorizo, Mojo Verde
Yo Soy Tomato – Onions, Red Wine Vinegar, Olive Oil, Herbs
Little Gem Salad – Anchovy, Pimenton Dressing, Cheese
Iberico Potatoes – Iberico Ham, Cream, Thyme
Pan Roasted Carrots – Saffron, Garlic, Bay Leaf
Charred Broccolini – Moruno Spices
Vegan AF Paella – Red Peppers, Snap Peas, Chickpeas, Mushrooms, Flowers, Vegan Alioli
Sucking Pig – Truffle Jus
Goat’s Milk Basque Cheesecake – Wood Roasted Blueberries
Located in the Southwest Marketplace, off Rainbow Boulevard, Valencian Gold reopened in mid-August 2021, the former “Spanish fast-casual” spot now a more complete concept focused on Tapas, Paella and Cocktails with great customer service.
Owned and operated by Chef Jeffrey Weiss, now a solo act assisted by new recruits, it was having arranged a special event that twenty-five guests sat down just prior to 6:00pm, tables specially arranged amidst pounded tin, tile, murals of Salvador Dali and a beautiful open kitchen with live fire toward the back.
Benefitted by extensive training, Chef Weiss previously awarded an Institute of Culinary Education scholarship to train overseas before authoring “Soul of Spain,” it was after Cocktails were poured that a parade of plates commenced while rock music played lightly overhead.
“Paella for the People” glowing in neon, and Gil Hayon leading a front of house already outpacing other Off-Strip Restaurants around for years, Charcuterie, Cheese and housemade Bread arrived on large platters alongside Truffled Honey Cheese Balls prior the first of two Montaditos topped in garlicky Mushrooms plus Herbs.
Next serving traditional Patatas Bravas, no frills but as good as one might find in Barcelona, Montadito dos utilized Chef Weiss’ housemade Chorizo well before lightening the load via Little Gem Salad and plump Heirloom Tomatoes.
Seamlessly shifting from classic to modern, much like the Food offered in Tapas Bars throughout Spain, Iberico Potatoes find themselves sliced and tender beneath crunchy Skin while Broccolini and Carrots rely only on quality product cooked properly with complex seasoning to shine.
Able to order from servers or via online app accessed via QR Code, it was having already tasted most of Valencia Gold’s Paellas that this visit included “Vegan AF” in staunch juxtaposition to a whole Suckling Pig finished over the flames before tableside carving and the addition of truffled Jus.
At this point seeing most guests stuffed, some waving their napkin like a white flag, it was with leftovers packed that dinner concluded in world-class Basque Cheesecake featuring subtly charred Goat Cheese and Sugar in perfect harmony.
FIVE STARS: Chef Weiss has reinvented something unique and delicious with Valencian Gold, and although the location may be obscure to some its flavors, price point and creativity should be enough to make the Restaurant a destination for many.
RECOMMENDED: Bombas de Queso, Pan de Aceite, Queso del Pastor, Patatas Bravas, House Chorizo, Iberico Potatoes, Suckling Pig, Basque Cheesecake.
AVOID: NA, though the Montaditos and Suckling Pig are large party items not on the current menu.
TIP: Open 4p-9p Wednesday and Sunday, 4p-10p Thursday through Saturday. Reservations recommended.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.valenciangold.com
