SALA DE DESPIECE 1

"Dinner at Sala de Despiece is a full-on event—servers carry around personal blowtorches and caramelize pretty much everything, from appetizers to desserts. The restaurant’s colorful tiled ceiling has massive dangling silver hooks, which may seem strange at first, but once you realize the space was a former butcher shop, it all starts to make sense. There’s eel with foie gras and apple that’s doused with their secret sauce, which the staff will lightly scorch directly in front of you thanks to those handy torches, and the Rolex: a strip of egg yolk, pancetta, foie gras, truffle, and sauternes that’s infinitely more satisfying than a wristwatch. Sure, the plates may seem a bit odd, but the flavor combinations are so unique and the ingredients so fresh that you might be back twice in one trip." - lori zaino

"Dinner at Sala de Despiece is a full-on event—servers carry around personal blowtorches and caramelize pretty much everything, from appetizers to desserts. The restaurant’s colorful tiled ceiling has massive dangling silver hooks, which may seem strange at first, but once you realize the space was a former butcher shop, it all starts to make sense. There’s eel with foie gras and apple that’s doused with their secret sauce, which the staff will lightly scorch directly in front of you, and the Rolex: a strip of egg yolk, pancetta, foie gras, truffle, and sauternes that’s infinitely more satisfying than a wristwatch. Sure, the plates may seem a bit odd, but the flavor combinations are so unique and the ingredients so fresh that you might be back twice in one trip." - lori zaino

"Dinner at Sala de Despiece is a full-on event—for starters, servers each carry around personal blowtorches and caramelize pretty much everything, from appetizers to desserts. The restaurant’s colorful tiled ceiling has massive dangling silver hooks, which may seem strange at first, but once you realize the space was a former butcher shop, it all starts to make sense. There’s eel with foie gras and apple that’s doused with their secret sauce, which the staff will lightly scorch directly in front of you, and the Rolex: a strip of egg yolk, pancetta, foie gras, truffle, and sauternes that’s infinitely more satisfying than a wristwatch. Sure, the plates may seem a bit odd, but the flavor combinations are so unique and the ingredients so fresh that you might be back twice in one trip. Even with two locations, you’ll still need to reserve well in advance." - Lori Zaino

"Proprietor Javier Bonet is the mastermind behind this restaurant that pays tribute to great ingredients from local markets. Dishes are served on paper-lined metal trays at a long counter and some high tables. The original location on Calle de Ponzano is still a buzzing dinner destination, and another location of the innovative concept also appears on Virgen de los Peligros near Puerta del Sol. Certain iconic dishes never leave the menu, like the Rolex: egg yolk, pancetta, foie mi cuit, sauternes, and truffle that the server cooks at your table with a kitchen torch,  one of several interactive dishes." - Paula Móvil

"Proprietor Javier Bonet is the mastermind behind this restaurant that pays tribute to great ingredients from local markets. Dishes are served on paper-lined metal trays at a long counter and some high tables. The original location on Calle de Ponzano is still a buzzing dinner destination, and another location of the innovative concept also appears on Virgen de los Peligros near Puerta del Sol. Certain iconic dishes never leave the menu, like the Rolex: egg yolk, pancetta, foie mi cuit, sauternes, and truffle that the server cooks at your table with a kitchen torch,  one of several interactive dishes." - Paula Móvil