Peachy Picks El Cid Our Coverage Sponsored by Fresh Origins
Owner of El Cid Francisco Bermeo
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. For more information about Fresh Origins, visit their website at www.freshorigins.com
When you're in Chelsea and you're looking for some great Spanish cuisine, there's one place to go and that's El Cid! Owner Francisco Bermeo, who hails from Ecuador, arrived in New York in 1995 and he worked at the original El Cid on 15th Street from then until 2005. In 2005, Francisco industriously opened Sol y Sombra on the Upper West Side, where he brought Executive Chef Orlando Ordaz from Mexico until August 2011, when Francisco's incarnation of El Cid debuted, so then Orlando came south to 174 8th Avenue, El Cid's current location.
We began with a robust Rioja that proved to be a terrific companion to our meal, pairing well with each component. This selection by Francisco both impressed us and gave further credibility to the winemakers of Spain in our book!
El Cid was first featured in Tasty Tidbits:
and we are pleased to announce it has joined the ranks of Peachy's Picks!
As a starter, Peachy Deegan opted for the lovely scallops!
The presentation was attractive and the scallops were seared just right! As they danced in asparagus sauce, Peachy added to her personal Spanish dictionary in her head: "Vieiras En Salsa de Esparragos." The atmosphere in El Cid was upbeat and the decor is casual and fits into its neighborhood. Peachy does enjoy seeing her food so she loved the illumination, which was quite candid; however, if you are more the candlelight type, you might ask them to dim the lights a bit in keeping with the dinner light tradition of the best Manhattan restaurants.
As an entree, the paella was calling Peachy's name! As you know she is a paella enthusiast and the next time she'll have to order the Marinera which consists of only seafood components. This inaugural visit, Peachy chose the Paella Valenciana: casserole of chicken, veal, spanish sausage, shellfish, green peas, sweet peppers and saffron rice. Just divine! The flavors of each shone through and she loved this delicious dish and you should try it too. El Cid is based on the name of the Spanish Epic poem....
Peras al Vino means Pears poached in red wine, served with raspberry sauce! One of the most blissful desserts in recent memory with excellent flavor as well.
Our esteemed panelist adds:
Of all of the appetizers, the octopus was the most convincing not only to my palate, but also to defining El Cid. Octopus is not an easy feat to accomplish, and I found that El Cid rose to the occasion as this was tender and succulent. Pulpo a la Gallega - which means Octopus Galician Style, broiled octopus in olive oil, vinegar and paprika, which gave it great color too. As an entree, I chose the Gambas al Ajillo-sauteed shrimp in garlic sauce, and it was just delicious.
Finally, for dessert I ordered a flan which just hit the spot.
Peachy Picks El Cid!
El Cid is Recommended by Whom You Know.
