Suba’s Spanish Lambapalooza

Spanish fine dining has been a hard sell in New York, but insofar as anyone has been able to make a go of it, its Seamus Mullen. Suba, Mullens chicly dungeon-like space on the Lower East Side, produces some of the citys most intense and inventive Spanish-inspired food, and the Silla de Cordero, or saddle of lamb, is a perfect example. Three separate parts constitute the saddle, and Mullen puts them all together on plate, a tribute to the Spanish love of lamb: the whole dish is about lamb, soup to nuts he says, lamb tenderloin, lamb belly, lamb loin, sheeps milk cheese, sheeps milk yogurt, and a nice lamby vinaigrette. We love it. As always, mouse over the different parts of the dish to hear them described in the chefs own words.

Photo: Melissa Hom