Nai Means Mother
Nov 10th, 2011, 09:38 AM
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Nai Means Mother
We finally went to Nai the tapas bar on first Avenue which is where Xunta used to be.
Nai is the gallego word for mother, while Xunta is the gallego word for borough or province.
The food was univesally good and the potato croquettes were the creamiest I ever eaten and perfectly fried. They made the tortilla gallega (tortilla espanola with a few extra ingredients) to order and chorizo cooked in cider is a variation on a standard dish. We also had pulpo gallego and mussels. The only dish I did not like was the solomillo (O sole mio) the meat was a little tough but the orange and prune sauce was smooth and tasty.
The dipping sauce for the bread was a deep green fully redolent olive oil from Cordoba aged with salt, pepper, and garlic. The smell and zing made an otherwise ordinary bread alive.
The service was exceeding attentive and they wisely got rid of the idiotic wine caks that Xunta used for tables. We spoke to the owner David Martinez at length and his gallego family lives about one hour from where my FIL was born.
David works the front of the house and it shows. Surprisingly enough he has never been to San Sebastian, which he will visit it in the future and knew little about the Camino.
We did not have the desserts and they had the old Spanish stand by-Tiramisu. Well desserts in Spain are limited.
We had 6 dishes for three people and two glasses of wine total and with the tip and tax came to $75.00. And we will returning soon.
Nai is on First Ave between 10th and 11th.
Nai is the gallego word for mother, while Xunta is the gallego word for borough or province.
The food was univesally good and the potato croquettes were the creamiest I ever eaten and perfectly fried. They made the tortilla gallega (tortilla espanola with a few extra ingredients) to order and chorizo cooked in cider is a variation on a standard dish. We also had pulpo gallego and mussels. The only dish I did not like was the solomillo (O sole mio) the meat was a little tough but the orange and prune sauce was smooth and tasty.
The dipping sauce for the bread was a deep green fully redolent olive oil from Cordoba aged with salt, pepper, and garlic. The smell and zing made an otherwise ordinary bread alive.
The service was exceeding attentive and they wisely got rid of the idiotic wine caks that Xunta used for tables. We spoke to the owner David Martinez at length and his gallego family lives about one hour from where my FIL was born.
David works the front of the house and it shows. Surprisingly enough he has never been to San Sebastian, which he will visit it in the future and knew little about the Camino.
We did not have the desserts and they had the old Spanish stand by-Tiramisu. Well desserts in Spain are limited.
We had 6 dishes for three people and two glasses of wine total and with the tip and tax came to $75.00. And we will returning soon.
Nai is on First Ave between 10th and 11th.
Nov 10th, 2011, 01:31 PM
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Yes, David is young and wants his place to be better. He has the right attitude and truly cares that you enjoy your meal. And it was relatively busy for a Tuesday night. On Thursdays and Saturdays he has flamenco, not very gallego. Bagpipes beleive it or not is the instrument of Galicia, but he undertsandably must fill his restaurant.
