We had a really good steak dinner at Vaca Veronica, 38 C. Moratin. As we were walking away from the Prado our eyes were caught by the restaurant's sparklingly yellow exterior -- we looked at the menu, walked inside and made a reservation for dinner.
We shared the steak dinner for two, which consists of a huge filet mignon, chorizo, black pudding, and veal gizzard, accompanied by french fries and fried bell peppers. Although the filet was great, I thought the highlight of the dinner was the chorizo, meltingly tender and packed with flavor. The pudding had a nice flavor; but I have gotten used to rice in my morcilla, which is how the Ecuadorean restaurants serve it; without the rice it had no texture in my mouth. Fries were excellent but not really enough for two people.
Other notes: the bread was served with a dish of pate, which was tasty and a nice touch. For dessert have ice cream -- it is seriously creamy and delicious. I had port wine-flavored ice cream, excellent; also on the menu were banana and fig. My favorite white wine was on the short wine list, and very inexpensive. The interior of the restaurant is beautiful; the only other restaurant I have seen where as much talent and attention was put into interior design is Mombar, in Queens.
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