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Tucked under the Neo Lofts in the historic Miami River hood just
west of I-95, and helmed by chef Felipe from old-school Miami landmark Casa Juancho, Pata Negra (former Jamon Jamon Jamon
Restaurant) rocks an evolving menu of regional Spanish faves bolstered by hard-to-get hog, and feels like a shadowy
basement spot in Barcelona thanks to stuff like an 8-ft paella pan they stir with a boat oar hanging on the wall, which technically
makes your whole table the cox. Tapas include raw anchovies cured in vinegar w/ garlic & parsley, grilled shrimp done
Spanish-style with the shell and head on, and three varieties of hand-carved jamon: coveted/limited export Serrano, rare Pata
Negra (deliciously fattened on acorns), and Campofrio Serrano, which attains a sweet flavor after being dry-cured for 15 months,
unlike the sour, but eventually grateful flavor that comes with being House, M.D.-cured. Entrees include grouper or snapper
fillet from the commercial market across the street (grilled or baked, with a green sauce of parsley, white wine, olive oil
& cream); garlic-sauteed langostinos with plump pearl rice; paella with veal, pork, chicken, lobster, shrimp, Med mussels
& monkfish; and the house specialty, a 12-lb suckling pig (whole or portioned) that's roasted with pork belly on the skin
to make it crispy after being fed only milk, which does a body good, unless you're a baby pig destined to be made crispy.
For the drinkin', there's an Iberian wine list with stuff like Cava Codorniu (a Spanish sparkling white) and Mas Codina
Cab (a single-vineyard maker producing only 6,000 bottles a year), suds
like Michelob Amber Bock on tap, and bottles of Spanish Estrella Damm -- the same thing Archimedes said when he realized pi
wasn't just for breakfast anymore.
Links:
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Tuesday - Thursday
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12pm - 10pm
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Friday and Saturday
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12pm - 11pm
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Sunday
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12pm - 9pm
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By joining our mailing list, you will be the first to know about
our lunch specials (12pm - 4pm), where for
only 12 dollars and 30 cents you
can choose between a apetizer, a main course,
and one dessert from a
menu that changes every week |
El menu de rechupete funciona :De Martes a Viernes de 12pm –
4pm
PRIMEROS - Pescaditos escabechados con aceituna y albahaca(Marinated
fish with olives and basil)
- Ensalada de lechuga tierna y polvode citricos(Lettuce
with citrus powder)
- Coctel de aguacate y cangrejo con salsa rosa(Avocado and
crab cocktail)
- Crema de cebolla con crujiente de jamon(Onion cream with
crispy ham)
SEUNDOS - Churrasco de res a la parrilla sobre fondue de tres quesos(Sker steak au grill
over three cheese fondue)
- Cochinillo asado en su jugo al Jerez(Roasted pig at Jerez)
- Jamoncitos de pollo empepitoria(Chicken drumsticks empepitoroia)
- Arroz con pescado y mariscos al inojo(Rice with fish , seafood and inojo)
- Frituras de pescados mixtos sobre salsa rosa(Fried mixed fish with pink sauce)
TERCEROS - Tarta
de hojaldre rellena de bizcocho borracho(Pastry tart filled with drunk cake)
- Mouse de frutas(Fruit mousse)
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