Review _ artesano vino tapas boasts perfection

The berenjena, fried eggplant with truffle honey, from Artesano Tapas Vino Y Mas. What to have with pork chops Dec. How to cook pork chops without drying them out 18, 2015 (Photo: Scott Utterback/The CJ ) Buy Photo Story Highlights

Fernando Martinez is the man behind, in front of and in the middle of Guaca Mole, two Mussel & Burger Bars, El Taco Luchador, Coconut Beach, the recently debuted Artesano Vino Tapas Y Mas, the soon-to-open Mercato Italiano Trattoria and Market, and the planned Red Barn Kitchen.

To be fair, he heads a team of heavy hitters that includes his wife, Christina Martinez, and cousin Yaniel Martinez. What can i do with pork chops But it’s his name that’s on the lips of customers and other chefs and restaurateurs who are an inch away from agog over his rapidly expanding mini empire.


If Artesano Vino Tapas Y Mas is any indication, Martinez might be getting even better as he picks up speed. Crock pot pork chops and vegetables At Artesano he is joined by executive chef Mark Ford.

Artesano is starkly different from his other restaurants and deserves undivided and individual attention. Baked pork chops in mushroom soup The menu is copious with boldness and just as plentiful with restraint. Vegetarians, pescatoreans and carnivores can all be excited by Artesano. How to fry pork chops in a skillet There’s little that doesn’t excite.

Give a free hand to the kitchen to present a selection of charcuterie and cheeses (prices vary) or create your own combinations. Recipes for cooking pork chops Knowledgeable servers will offer friendly guidance about flavor profiles and pairings of five cheeses and seven meats.

Thank you, Artesano, for a salad menu that doesn’t have a wedge or a pitiful version of a Caesar salad. Baked pork chops and gravy I’m sure there were some grumblings and rumblings in response to the omission of those ever present Louisville menu items. Crock pot pork chops with rice But from the Artesano kitchen comes more taste-provoking salads such as Ensalada Pera Peral ($9) with pears, endive, bleu cheese, watermelon radish and white raisins, and Escalidaba en Conserva ($8) with roasted Cipollini onions, eggplant, tomatoes and peppers with fried goat cheese and Blue Dog bread.

The crispy fried eggplant of the Berenjena Frita ($7) is accentuated with truffle honey for a sweet but not cloying segueway to savory pinchos and cocas, which when translated, mean skewers and flatbreads. How cook pork chops At Artesano, they also translate to one is not enough.

Pincho de Cordero ($9), ground lamb with yogurt sauce, is punctuated by a sundried tomato chimichurri that I would be happy to eat out of a soup bowl.

Bombas de Toro ($12) makes me believe the best thing to do with potato balls is to stuff them with braised oxtail and short ribs. Baked pork chops and stuffing The second best thing is to follow Martinez and Ford’s lead and serve them with oxtail sauce and roasted pepper aioli.

Among other tapas options are Gambas al Ajillo ($11), sautéed shrimp; Albóndigas ($9), beef and pork meatballs, sofrito and Tetilla cheese; Croquetas de Jamón y Pollo ($7), Spanish croquettes with Serrano ham and chicken; and Dátiles Rellenos ($11), goat cheese-stuffed dates wrapped in bacon.

Looks aren’t everything, but Carrilleras des Res ($13) is one impressive looking dish. How to fix pork chops The chefs pair braised beef cheeks with butternut squash and a sunny-side-up egg before he adds a garnish of pickled shallots and dresses it all with a silky, sultry sauce.

Artesano’s meats include Lomito al Peral ($14), a New York strip steak with bleu cheese and mushroom escabeche, and Chuleta de Cordero ($15), lamb chops with lamb chorizo, quinoa and eggplant purée.

Entrées such as Pollo a la Brasa ($25), Cornish hen with spinach and smoked bacon; Chuletón de Buey ($38), bone-in ribeye with potatoes and black truffle chimichurri; and Lubina al Horno ($33), oven roasted branzino, are designed to share.

I would think Artesano is super swell even if it didn’t feature paella. Fried pork chops in cast iron skillet That it has three types of paella shows that the Martinezes and Ford are red hot smart. Pork chops bone in Expecting a paella lover such as myself to choose between Paella de Hongos, $17, (mushrooms, fennel, broccolini, fried Brussels sprouts and manchego cheese) or Paella Negra, $19, (squid, prawns, scallops, squid ink sofrito and saffron aioli) is out of bounds expecting to which I was not going to give in. Baked pork chops marinated Paella Valenciana, $19, (chicken, chorizo, mussels and squid) wasn’t a compromise, just an excellent choice.

Artesano serves up excellence in big portions and in small details. Fried pork chops meals Its design is full of color and energy that are enhanced by an open kitchen and expansive bar and dining room. Stuffed pork chops recipe Martinez and Ford fan the fire of innovation and light up Louisville dining with yet another winning combination of food, atmosphere and service.