Tia Pol

Because I simply cannot cook a new recipe every single day of this month, I have a feeling this NaBloPoMo thing is going to result in a whole lot of flirtation with generalism. Will you bear with me? I hope it won't be entirely awful.

At least this post actually has a point. Which is to exhort you, dear readers, to get yourself to Tia Pol for dinner as soon as you possibly can. Well, those of you who live in New York. And not too many of you, please, because the wait is pretty bad as it is.

If you are not averse to eating on the early side, go early. You can get sloshed on some gorgeous pinot noir cava (the drink for feeling like a groovy princess), which makes the waiting more bearable, though, of course, the smells emanating from the tiny kitchen make the waiting less bearable, so who knows. Hang in there.

Otherwise you'll miss such things as a special plate of tiny, blistered green peppers (which, after Calvin Trillin's ode to the pimiento del Padron, have haunted my dreams until now).



And the tiny, curvy periwinkles that I first tasted twenty years ago, bathed in tomato sauce and served by my Sicilian uncle on New Year's Eve, but that here come flavored with ginger and scallions, because they are caracolillos barrio chino, which might be the nicest name any dish has ever had, ever. Plus, you'll never work as hard to actually eat your supper as you do here, armed with a toothpick and determination.



You'll miss the savory, cumin-scented lamb skewers anchored in pieces of warmed, crusty baguette.



And you won't get to taste the ambrosial txipirones en su tinta, which we had to order extra bread for, because after we ate up all the tender squid and the tiny mound of delicious rice that came with it, we were left with a pool of ink sauce that absolutely had to be sopped up and eaten, as it was practically the best part of the entire meal.



If you go and find that roasted foie gras with chickpeas is on the Specials menu, order it please, and tell me how it was, since we'd ordered enough last night and couldn't eat more. Also, could you do the same with the razors and cockles?

It was a great dinner: agreeable prices, kind and efficient service, warm and cozy atmosphere, and fresh, delicious food. Now if only I could get the New York Times - cough, cough, helloooo? - to profile the chef, Alexandra Raij, so that we can all learn how to make her food... wouldn't that be nice?

Comments

[Molly]

I completely agree; Tia Pol is wonderful -- their chorizo with bittersweet chocolate is, perhaps, one of my favorite dishes of all time...

[Paige]

Sounds divine. Can't wait to try it the next time I'm in NY. BTW, I, too, have signed on for the NaBloPoMo insanity, so please stop by. Though I am not a food blogger per se, I do often, often, post about my culinary exploits and indulgences. And hopefully, before we leave L.A. (we're moving to upstate NY next year) I'll get to give you a tour de tamale.

[Maya]

Oh I'm listening... and getting those terrible pangs I get for NYC in October, November and December. And missing all of the new restaurants that I have never heard of before... the longer I'm gone the more disconnected I am. Thank you for keeping me in the NYC loop; it makes me feel a little less lost.

[Aoife]

Love them! I went a couple weeks ago (http://yumbrosia.com/2006/09/11/i-heart-new-york). My favorite was the fava bean puree, which it doesn't look like you got to try. If you go again, order it!

[Julie]

Flirtation with generalism is fine. I'm happy to have a post a day no matter what you write about.

I'm off to investigate pinot noir cava because who doesn't want to feel like a groovy princess.

[Lia]

Tia Pol is just a few blocks up from my office and has been a favorite of mine and my co-workers since it opened. Like Molly, I'm in love with the chocolate and chorizo which comes on little pieces of bread. It is such an unusual yet unbelieveable combination.

[Luisa]

Molly - that DID look good to me, but there were just two of us so we didn't squeeze it in. I'm definitely going to try it next time, though. Thanks for the tip!

Paige - I'm glad to hear you'll be doing the crazy daily blogging thing, too. Strength in numbers... And what's this move to NYC all about? Do tell. Now I've got to get myself to LA SOON! :)

Maya - you'll just have to come out for a visit. I know how you feel about NYC in autumn, there is absolutely nothing else like it.

Aiofe - erm, actually, we did order the fava bean puree and found it to be totally unremarkable... I wonder if we got a tasteless batch of favas? I'll have to go read your review now.

Julie - well, thank you kindly ;) I hope you like the pink cava..

Lia - Where do you work? Now that I have both of your recommendations for the chorizo and chocolate, you can believe I'm trying it out next time. Can't wait!

[Lindy]

Pinot noir cava? I am after it.

[Lia]

You have to try it! My office is in Chelsea Market. Is yours around there too? Cookshop is another good restaurant near Tia Pol.

[Leland]

I tried going there months ago and couldn't get a seat to save my life. It's too bad, because it takes a lot to convince me to make the trek to 10th Avenue. I'm glad you enjoyed it, though! Have you tried Boqueria yet?

[Lisa (Homesick Texan)]

Thank goodness Boqueria opened. Perhaps it will cut down on the crowds at Tia Pol.

[Luisa]

Lindy - oh yes, you will love it.

Lia - hee, I guessed right. Ben used to work in Chelsea Market... I work further east, but I live just a few blocks away from CM. I've only been to Cookshop for brunch, but liked it well enough. Have you tried 202? I like that place.

Leland - I'm still mourning L'Acajou that was in the Boqueria space for years... I've been to Boqueria for a drink with some jamon and pan tomaquet in the summer, but I haven't been back for proper food yet. I must go. And you've got to try Tia Pol again! Earlier in the evening...

Lisa - That's a good point! Let's hope so.