La Recova is a new Argentinian restaurant on Mérida's Prolongación de Montejo, smack dab in the middle of what the Casual Restaurant calls Taco Alley. You know, that part of street where you can find the taquerias El Cacique, Gabbos, Tacos PM, as well as the Yucatecan hold-outs in all their flourescent 75 watt tubular lighting splendor La Rosita and La Terracita Azul and where on a Friday or Saturday night when it's not temporada time, you can't find a parking space and traffic is crazy.
However, it is - at present - not temporada time for the Casual Restaurant Critic, since he cannot get away for 2 months just because the weather and tradition dictates it. Neither was it Friday or Saturday night and the destination was not tacos but to sample the new La Recova restaurant which looks quite modern and inviting from the outside in that new, taking-Merida-by-storm, minimalist way.
On this particular Saturday afternoon, the Critic was accompanied by the ever-lovely Better Half and of course the MiniCritic as well and although the mission was to reach Trotters for their Steak Au Poivre, it was decided - as La Recova appeared on the left - that you can't really go wrong with Argentinian beef.
If you, dear reader aka querido lector are saying "shut the hell up and get on with it!" you will have to be patient because the CRC woke up this morning feeling all inspired to write something and this is the result.
There is valet parking available for those too lazy to look for a spot themselves or to walk the distance necessary once they have found that spot. Or it's really busy and there really is not anywhere to park. Or you drive a pink Hummer and have to make an entrance.
But, on this Saturday afternoon with everyone at the beach working on their crowd management skills there was room nearby on Montejo and since the Critic as a rule does not employ the services of 'valet parkings' this time was no exception; it should be pointed out though that the guys at the valet parking stand actually acknowledged the presence of the Critic's party which was a hopeful sign being as it was the very first contact with the restaurant.
The hostesses (there were two) dressed in black were welcoming and friendly and quickly showed us to our table. Air conditioning was cold and welcome since it was extremely hot outside.
Drinks were ordered; nothing exotic or alcoholic and the Critic quickly ordered grilled asparagus with Parmesan cheese and Fontina cheese, melted. There are two options for the Fontina appetizer; smoked and regular, the Critic had the regular. These were very good; the Critic thought the asparagus was a little bitter but the melted cheese, served on a tomato slice and topped with a sweet red pepper, was outstanding.
The steaks, which was the whole purpose of the venture were ordered. There is a selection of Argentinian cuts on the menu that is actually quite extensive and incomprehensible but the waiter does a fine job of explaining everything. The Better Half was concerned that the waiter emphasized that her selection of steak had a lot of grasa, but the Critic thought he was friendly and courteous about it and it was a good idea since one can imagine the typical diner getting his or her steak and then exclaiming 'but it has FAT' like fat in beef was a bad thing. What did the Better Half order: Tira de Asado. The Critc will attempt to upload photos from a new phone. The Critic had the Bife - the quintessential Argentinian cut - while the MiniCritic ordered a pasta, the raviolis stuffed with goat cheese.
So how was the food? The Tira de Asado, besides being so huge that it lounges self-confidently on the plate like Tony Soprano in a bathtub with a cigar and scotch, is in the Critic's opinion a little chewy but that is the nature of that particular cut and there isn't a whole lot to be done about it. The Better Half was in heaven as were the dogs back home when the bone arrived! The Bife was outstanding, extremely tender and cooked perfectly. Accompanying both steaks was a garnish consisting of a zucchini slice, grilled, topped with some mashed potato, a cherry tomato and a sprig of romero. The raviolis came in a large bowl, in a generous portion that would make the Trotters blush and the sauce was so very delectable that the Critic had to savour it to the last drop it after the MiniCritic had devoured her pasta.
In spite of better judgement, desserts were offered and two were chosen, all in the name of research for this blog. Tiramisu, a gigantic cheesy concoction (made with real mascarpone cheese, the party was informed) that would have easily fed an entire refugee camp in the Sudan; and Flan Napolitano. There are photos of these two desserts, hopefully you are seeing them and not reading this! The Tiramisu lacked ladyfingers which the Critic believes are part of the original recipe and was just toooooooo much. Mascarpone or no, the cheese was too cheesy and the party of three soon had their arteries screaming in protest and could not be brought to finish it. The Flan was excellent and received a warmer reception from the party's cardiovascular systems. After dinner, the manager, whom the Critic knows, offered a dessert wine which was sweet, chilled and refreshing; much like a German Eiswein. Excellent.
Other notes: Service throughout is friendly (without being overly familiar - ie: Nectar where the waiter unfortunately feels the need to talk about how your business is coming along) and attentive (think Campay on those occasions when the waiter feels the need to prove his efficiency by pulling the plate from under your chopsticks as you pick up the last piece of sashimi).
Bread on the tables is warm and made in-house. Crisp white tablecloths throughout. Great air conditioning.
Large spaces set off by smaller spaces for groups and a great bar featuring a zillion types of alcoholic concoctions, a view of Montejo (the view is nothing to write home about but the Critic suspects that the idea is to be seen, rather than to see anything) and Mercer cigars as well as an ozone machine that sucks up the cigar smoke for those who just have to be there but are allergic to smoke... (hellooo?)
All in all, the Critic gives this place a solid 4.5. It could become a new all-time favorite!
Link: if you read Spanish, this will explain about Argentinian cuts of beef