Cutting room: the new trendy bar in Madrid
1) For the name. Because he makes a big deal out of it with such an unconventional and risky name. Breaking molds, yes sir.
two) through the front door . An example of how all the details have been taken care of is the handle of the entrance door, which imitates that of a cold room.
3) For its fun and industrial aesthetics so well achieved , which ranges from the most striking, such as the ceiling and walls, covered with polystyrene boxes in allusion to the packaging of the genre, a kit of cook/fishmonger tools with a sample of knives of all kinds and wellies, or the plastic strips that separate the room from the bathroom, the uniform of its staff, white coats, blue pants and a tie (a kind of chic butcher).
4) Because of its size. Tiny, collected and with a small table outside . The downside is that it is bursting. And that you don't always catch a sidewalk.
5) For your bar. aluminum, casual , which returns us to the bars of a lifetime without artifice and makes it easy to relate to the neighbors on the sides.
6) for your neighborhood . It's on Calle Ponzano, Chamberí, which we like more and more for its fabulous tapas without too much nonsense and where traditional bars live so richly with new places like this one (we promise a detailed guide soon).
An aluminum bar presides over the room
7) For your letter, an authentic order form on a piece of wood with a clamp, where the dishes, written in pen, ** are preceded by a P (fish), M (seafood), V (vegetables) and C (meat ) **. Of course, then all the waiters keep track of the orders on their I Pods that they keep in the pockets of their robes.
8) By Matias. That he received us, he found us a place at the bar and took care of us to the millimeter so that we were well (without even suspecting that later we would tell it) . Couldn't be much more charming.
9) For Terrible, the Ribera de Duero that they have at home and that Javier wisely recommended to me.
10)For the cornet of potatoes and the plate of cured olives They serve you as soon as you lean on the bar.
11) For the presentation of the dishes, in metal trays covered with paper , like the one that wraps the genre.
12)For the very rare Madrid beef steak (or rather raw) cut into slices and accompanied by truffle and crushed tomato that is rolled up and is a true delicacy for inveterate carnivores.
Razor Clamshell Pepillote with Whiskey with Maple Syrup and Cajun Essences
13) For the sea bass ceviche. Fresh, tasty, with just the right amount of onion and cilantro, accompanied by a glass of slightly spicy sauce that can be added to taste.
14) For breaking the yolk of the free-range egg with foie gras.
15)For the grilled majorero cheese and for the finely cut tomato from the garden.
16) For all the dishes on the menu that we still have to try: from razors to dessert : flan (the only one) .
17-For its price. Because we went out for just over 20 euros and we had a divine dinner.
18) Because by my side Mikel López Iturriaga was eating a jerky.
19) For his brother, Patrón Lunares, in Palma, one of the most beautiful restaurants in the city, where you can eat, among other things, ensaimada with foie gras.
20) Because finally, when they tell you that you are going to know a different place, it is true.
Cutting room: original, tiny and managed