Monday, September 30, 2013
Restaurant review: Sera brings Spanish tapas to Fort Worth
The entrees embody the spirit of Spain.
FORT WORTH If you are looking for a little taste of Spain, save your airfare, stay in Fort Worth and visit Sera Dining and Wine. This neighborhood tapas and wine restaurant takes over the former Sapristi’s spot on Forest Park Boulevard. I attended a preview, and the dishes really took me back to my travels in Spain.
Our table naturally started off with some small plates (tapas). You’ll find many classic tapas on the menu including patatas bravas, tortilla espanola and croquetas. The tortilla espanola, which essentially is a pillowy omelet made with onions and potatoes, was a standout and spot-on with the texture and flavor.
Other favorites of the table were the lamb sweetbreads, littleneck clams, roasted cauliflower and we couldn’t get enough of the bruschetta with white peach jam, goat cheese, and serrano ham. Sera also offers a cheese board, which we found to be a great shareable item.
The entrees embody the spirit of Spain, and you’ll find lots of creativity in their interpretation. An impressive dish was the tender rabbit confit that rested upon rosemary white beans, morcilla sausage and rapini. Another exotic protein offered was the cochinillo dish, which was a slow cooked suckling pig served alongside quinoa and Brussels sprouts. The smoked mushrooms were the star in the vegetarian dish, arroz de la huerta. The smokiness was softened by the creamy rice, butternut squash and Idiazabal cheese. Delicately thin fideo noodles turned black with Point Judith squid, and its accompanying ink provided a rich background for scallops, snap peas and piquillo peppers. If all that’s too much for you, the flat iron steak or fish of the day should prove to be other solid options.
If you still have room for dessert, both the fig tart and the crema catalana (similar to creme brulee) were delicious endings to a superb meal.
Chef Brandon Hudson heads the kitchen and the training he received under Michelin-rated chefs in Spain shines through in every dish. He also most recently was a sous chef at Smoke in Dallas. Owner John Marsh has taken his many years in the restaurant industry (including time spent as GM of Sapristi) to produce a wonderful dining experience. Together Marsh and Hudson not only filled a food void at Sera by featuring Spanish cuisine, but they’ve also brought something truly special to Fort Worth.
*Until Sera gets its TABC permit, it will be BYOB with a $10 corkage fee.
Pegasus News Content partner - Eat This Fort Worth