Finally made it to Morcilla in my hometown of Pittsburgh. Bon Appetite Magazine put them on the top ten list of best new restaurants for 2016. Chef Justin Severino has created an intimate, authentic tapas experience in the Lawrenceville neighborhood with his house cured charcuterie leading the way. The chorizo with dates and cabrales cheese crumbles bathed in olive oil was simply decadent, and the classic Spanish Brandade de Bacalao was light and fresh with hints of coriander and citrus layered in the salt cod and potato dish. Queso en aceite was simple but satisfying with big chunks of Manchego and roasted garlic in an olive oil bath with Seville sour orange. If I had the time on this trip I would eat there every night to get through the entire delicious menu.
Falvo’s in Flight
