Cook & Soldiers, The Westside

I’ve had Spanish food and enjoy tapas style dining immensely but never had the opportunity to try Basque cuisine until recently. Cooks & Soldiers is a new restaurant on the Westside and apart of the Castellucci Hospitality Group (Iberian Pig & Double Zero). I try to wait at least 2 months before I go to a new restaurant since I think it best for the restaurant to work out their growing pains. Went on a busy Friday night and was glad I made reservations. Another thing to note is that this restaurant does get a little loud. Our server was great and made sure to hit all the highlights and review the best way to order– be sure to share! By the time she was done I knew what eight plates I wanted all I had to do was convince the other two members of the table, but don’t worry they were on board 🙂

 Hongos y Setas: coal roasted mushrooms with goat cheese & black truffle

  Beats & Peaches: grated red beets, Pearson’s peaches, raspberry, & pistachio, house ricotta

  Atún y Frutas: seared tuna, heirloom tomato, melon, buttermilk crème fraîche, watercress, port gelée

  Bikini: white American grilled cheese, Jamón Ibérico, black truffle, white bread

    Special for the night: house-made pasta, mushrooms, ricotta, pea purée

  Veal Cheek: Rioja braised veal cheek, potato purée, peas, carrots

   Lomo de Cerdo: Berkshire pork tenderloin, hazelnut romesco, swiss chard, quince-sherry jus

  Chocolate & Corn: Valrhona chocolate tarte, sea salt caramel, house creamed corn, Horchata meringue cookies, corn gelato

All dishes were fabulous but the two dishes you CANNOT miss are the veal cheek and the bikini. It was the second time I saw chocolate and corn together for a dessert recently so I’m not sure if this is a new thing but both times I was surprised it worked out, the sea salt caramel didn’t hurt either!