Louro
Bread with Portuguese Butter and Chives
Salmon Pate – Smoked Onions with Black Pepper Crostini
Seafood Fritters with Smoked Paprika Aioli
Lamb Neck Rillette – Portuguese Kimchi and Black Pepper Toast
Piri Piri Shrimp
Roasted Heirloom Carrot salad with Toasted Miso Dressing and Spring Onions
Mushroom – Sea Buckthorn, Hazelnut, Puff Pastry
Uni – Crispy Pork Belly, Yuzu, Shiso Togarashi, Pickled Cabbage
Holland White Asparagus – Louro Gribiche Sauce
House Made Tortellini – Nettles, Bay Oil, Piri, Whey Broth
Tempura Duck Egg – Spring Onion Asparagus Salad, House made Lemon Ricotta
Gnocchi Romana – Cardoons, Shallots, Chick Peas, Parmesan Foam
House Made Tristi – Spring Vegetables, Arugula, Cultured Butter
Polenta – Braised Rabbit, Pork, Squab, Beef topped with Parmesan
Skate Chop – Watercress, Rhubarb, Green Garlic, House made Meyer Lemon Vinegar
Lemon Cake with Sorrento Lemon Confit, Olive Oil Sorbet
Grains of Paradise Pain Perdu with Apricot Puree and Apricot Kernel Ice Cream
Rice Pudding with Crushed Walnuts and Bay Leaf Ice Cream
Strawberry Compote, Balsamic Reduction, Brown Butter Cardamom Crumble, White Asparagus Ice Cream
Located in the West Village and helmed by Dave Santos, a man I’d not met but who many had told me was amongst the most talented and humble chefs they’d ever met, Luoro was deemed a ‘must’ on my most recent trip to New York and with late Sunday night reservations we arrived to find the restaurant quiet – only a few other tables occupied – thus leaving us with the Chef’s full attention…and a meal of epic proportions where both the items we ordered and the ones we did not arrived in plethora, always impressing and often wowing. From savory to sweet and subtle to spicy it would be nearly impossible to describe Louro’s offerings as representing a specific style and yet if I had to choose one adjective to label Chef Santos’ cuisine it would be “assertive” – the ingredients pristine, the execution precise, and each dish an exploration of its constituents with flavors and textures at the fore and no two plates alike. The cooking of a very talented man who takes great pride in what he does without taking himself too seriously Louro is the sort of place I’d frequent if I lived in the city and a place that both locals and visitors should put on their short list.
