Now Open: Spanish Chef Opens Authentic Tapas and Pinchos Bar

                                                                                

 

Now Open: Spanish Chef Opens Authentic Tapas and Pinchos Bar
Menu emphasizes fresh ingredients and modern interpretations of classic Spanish cuisine
 

(July 2017) Austin, TX—Chef Pablo Gomez has brought his culinary talents rooted in the traditions of Spain to Austin with El Chipirón. At this authentic tapas and pinchos bar on trendy South Lamar, Gomez creates playful interpretations of classic Spanish cuisine, from bite-sized snacks constructed of everything from cheese and cured hams to salted cod to time-honored dinner offerings like oxtail and squid ink meloso rice.
 
Tapas are ubiquitous in Spain, but in the northern regions, there are also pinchos, high-end bite-sized noshes—anything from fried calamari to shrimp to pork meatballs. Pinchos pair well with a drink, and at El Chipirón—as in Spain—they are showcased on the bar, where a dozen or so different specialties are featured daily. The idea is to sample a few while socializing with friends and family. “When you travel outside of Spain, you have a hard time finding proper Spanish restaurants,” said Gomez. “I feel responsible for spreading knowledge about Spanish culture and doing things the right way.” 
 
For Gomez, who was born in Santander, along the northern coast of Spain, it is important to stay as faithful as possible to Spanish products and traditions. It is what he knows best. While studying industry in Madrid, he began working for free at many of the nearby Michelin-star restaurants, absorbing everything he could from notable chefs. He continued to learn from the best in the profession while also attending Escuela Superior de Hostelería de la Comunidad de Madrid, the classic culinary arts school in Madrid. He eventually took that knowledge and went on to hone his skills as an executive chef and culinary adviser to many restaurants. 
 
Now he brings his knowledge—and penchant for Spanish culture and doing things properly—to El Chipirón, where the dinner menu features everything from Gulf wild shrimp cooked over the griddle with seaweed and sea water air; to creamy rice and squid in its own ink with sautéed vegetables and aïoli sauce foam; to ensalada campera with confit and roasted vegetables and poached egg. Desserts include offerings such as wine pears with mint-infused green apple à la mode and gacha blanca sweet bread with strawberries and raspberries glazed with Pedro Ximénez.  
 
Gomez’s approach is to take the most classic dishes and do something modern while preserving the original flavors. A heavy oxtail stew is transformed into a white cylinder made of potato purée filled with oxtail and vegetables—same traditional flavors only lighter. The kitchen is stocked with fresh, seasonal ingredients, many of which are sourced through local purveyors, and a few items unavailable in the states are imported, such as certain fish varieties, Spanish paprika, known as Pimentón de la Vera, and Ibérico ham, chorizo, and lomo. 
 
The bar features 20 to 30 Spanish wines, three to five imported beers from Spain, and a handful of locally crafted brews. The house specialties include red vermouth to accompany the pinchos and Spanish gin and tonics—ranging in flavor from rose petals to cucumber to lemon—that are painstakingly handmade and gently stirred.
 
The airy space on South Lamar, designed by Gomez and his team with help from Martin Barrera, boasts a neutral palette allowing the vibrant colors of the food to pop. The curvy stone bar, which makes a statement at the entrance, is conducive to crowds nibbling on pinchos and sipping wines, while the more intimate dining areas feature tucked-in nooks and tables. The vibe is relaxed urban. 
 
Look for upcoming events, from wine and cheese tastings to ham cutting lessons to cooking demonstrations. 
 
El Chipirón is located at 2717 South Lamar for dinner from 5 to 11 and brunch Sundayfrom 11 to 3. Main: $10 -$25, Desserts around: $8, Pinchos between: $2.5-$5. For more information, go to www.elchipironaustin.com.  

Photos available for media use here, credit Ashlyn Allison: https://www.dropbox.com/sh/mq671763wsrof9f/AACBjgzzVWGUMOhopzQjQV9ja?dl=0
 
Follow El Chipirón on social media: 

Instagram: @elchipiron

Facebook: www.facebook/elchipironaustin

Twitter: @ElChipironATX 

Contact 

Paula Biehler

Paula Biehler PR
512.328.3935
Paula@PaulaBiehler.com