Urdanetapdx

12/09/2023

Hey everyone! We had a last minute cancellation for a private event tonight, so our books are wide open for this evening on a Saturday night! We would love to fill some of those seats, so if you don't have dinner plans, snag a reservation! We would love to see you!

https://resy.com/cities/pdx/urdaneta?date=2023-12-09&seats=2

09/14/2023

Thank you KOIN6 for having Chef Javier on this morning to talk about being on Beat Bobby Flay! The episode airs tonight at 9pm, on The Food Network if you want to tune in!

Portland's very own Javier Canteras, founder and chef at Urdaneta will be competing in this upcoming season of Beat Bobby Flay.Subscribe to KOIN 6's YouTube ...

03/26/2023

Morcilla - Blood Sausage
Depending on where you are in Spain, the flavor, texture, and ingredients can vary, and depending on who you talk to, there are some strong opinions on which one is best. Our Morcilla is made in house with Chef Javier's own recipe that he developed over several years, and is completely unique to us. He pulls the heavy usage of leeks and fat from the style of Bermeo, using pork belly for the creaminess. He still remembers having Morcilla de Burgos, as a child, and loving the structure and searable quality that comes from the addition of rice, so you will find that present in ours as well. Finally, he pulls in the warm spices of Morcilla you would find in Southern Spain. The result is a blood sausage that can hold a crispy sear, but is still soft, and packed full of flavor from the leeks and warm spices. Top it with a perfect quail egg, some marinated peppers, and piquillo jam, and you have one of our all time favorite pintxos that has converted many a Morcilla sceptic.
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02/27/2023

Could eat this dish, all winter long. Rabo de Toro - Kalimotxo (yes, that's red wine and coca cola) braised oxtail, potxa beans, pickled sunchoke gremolata, garlic chips, sidra raisins. No bones, just the good stuff.

02/01/2023

Meet Ñoquis de Bacalao, a beautiful nod to the classic Spanish ingredient of Salt cod.

Salt cod dumplings, mushroom broth, melted fennel, cured meyer lemon, smoked butter, black garlic aioli, mushroom tuile.

01/06/2023

We love that high pour, especially when it comes to Basque sidra. Dry, crisp, and just the right amount of funkiness, and goes great with a round of pintxos. Get a glass or a bottle of or local .co and we will take care of getting it from up in the air, and into your glass.

12/15/2022

Pintxos in the Basque Country are such a fun way to eat. Usually, 2-3 bites, packed full of flavor, and the ultimate way to snack through a meal. Pick a bar, make your way to the counter, point out the bites that look the tastiest, grab a glass of something, enjoy over good conversation, and then....move on to the next spot and do it all again. (Although, you might need to circle back and get "just one more" of your favorites.)
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And while we don't have streets of Pintxos Bars here in PDX, we definitely recommend them as a great way to start off a meal at Urdaneta and bring you a little taste of a pintxos experience.
Definitely worth going back for "just one more" is our COLIFLOR GRATINADA -
cauliflower gratin, chanterelles, jamon, date, mustard seed caviar, sage, all nestled in a perfect crispy shell.

12/08/2022

It's always fun for us to host private events. It gives us an excuse to do some fun things we don't normally do, like bringing out the big pan! Here's a couple shots from last night, where we got to have a wonderful group of people celebrating together over a pintxos spread, tapas, and this beautiful Paella de Mariscos. This paella recipe has been passed down from Javier's grandfather, to his father, and now to him, and it's always something really special to experience.

11/30/2022

These Brussels sprouts are hitting the perfect combination of cold weather comfort, with just enough of a touch of holiday. Somehow makes eating your vegetables feel like a guilty pleasure. Sauteed Brussels sprouts, parsnip, bagna cauda, cranberry-hazelnut picada, quicos, verjus.

11/16/2022

The Nueva York - Prime dry aged Flannery Beef New York steak, shimeji mushrooms, romesco, valdeon blue cheese.

Drag that steak through the romesco, swipe a dollop of that whip cream textured blue cheese, and don't forget the mushrooms. Perfect steak bite.

11/05/2022

New to the menu this week, "Carpaccio" de Lengua. Melt in your mouth lengua, sliced oh so thin, apple, celery, anchovy honey mustard, herb pistou, and crispy manchego to top it all off.

10/12/2022

Bikini Season is back at Urdaneta. Not named for a bathing suit, but for the concert hall in Barcelona where these pressed ham and cheese sandwiches became popular - and what's not to love? We take toasted brioche and stack it up with jamon serrano, sofrito bechamel, truffle honey, and American cheese. It's crispy, gooey, salty, and sweet.