We found a lot to like about Mercat a la Planxa when it first opened in 2008, from the spectacular Michigan Avenue view to the seriousness with which it took Spanish food (at the time, certainly, the most novel and authentic take on the cuisine seen here) to the inspirational story of chef-owner Jose Garces, a local boy who’d gone from Kendall grad to owner of several top restaurants in Philadelphia. And it was always excellent under chef-on-the-ground Michael Fiorello, but as the menu stayed put over the years, it kind of slipped off our list of what was hot and happening. An event last weekend served to reintroduce Mercat to Chicago food media; Chef Garces was in attendance to present a new, more seasonally-focused fall/winter menu, accompanied by Fiorello (now Garces Group Culinary Director) and chef de cuisine Cory Morris (who’s been with the restaurant since it opened). Our man Huge Galdones was there that night; here’s his slideshow of what’s cooking at Mercat a la Planxa now.
Trio Iberico Plate: Salchichon De Vic, Chorizo Cantimpalo, Jamon Iberico de Bellota.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Chef Jose Garces tastes the salpicon before service.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Chef de cuisine Cory Morris and Garces Group Culinary Director Michael Fiorello on the line.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Salpicon de Conservas: Warm Spanish conserva in sofrito with crispy focaccia.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Sopa de Fortmage de Cerveza: Idazabal and Estrella damm Soup with pork belly, truffle and potato (soup poured tableside).
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Ropa de Cabra: Kilgus Farms Goat Ropa with goat cheese and grilled baguette.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Padron peppers: Padron with Salibixada and Sea Salt.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Sobrasada y Boqueron Coca: Sobrasada and white anchovy flatbread with bechamel and charred broccolini.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Salmón con Uvas: Skuna Bay Salmon with fennel, vanilla parsnip and red grape aigre doux.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Coles de Bruselas: charred brussels sprout salad with Sherry, candied walnut, cranberries and feta.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Mar I Muntanya: Short Ribs and Bay scallops with butternut squash crispy brussels and Beluga lentils.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Croquetas de Xocolata: Milk chocolate croquettes, Banana marshmallow, Rosemary infused Caramel and Arbequina Olive Oil.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Chef Garces addresses the diners.
Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
