| |
Cervantes of Spain is redefining Iberian Cuisine with inspired new Executive Chef, Hugo Taveira. In an area known for its large concentration of Spanish and Portuguese restaurants, Cervantes of Spain stands out for its quality, diversity and authenticity. Although located only 15 minutes outside of Newark, the sights, sounds and aromas of Cervantes transport you to the Iberian Peninsula. Escape onto the outdoor Patio for intimate garden dining beside a new fireplace, rustic brick walls and flowering plants. Indulge in exotic wines and cocktails, eclectic Tapas and classic Mediterranean dishes in the inviting, yet upscale dining room for a vibrant and memorable dining experience.
Chef Taveira has embraced this opportunity to recreate traditional rustic dishes of his childhood in Portugal with a fresh and upscale twist. Born in Ponte da Barca, Hugo has first hand and undeniable knowledge and experience with the flavors and spices of Spain and Portugal. He is self taught in Nuvo Iberian Cuisine and a refreshing addition to the Cervantes culinary team. A ‘raw talent,’ Hugo has consistently been involved in creative outlets such as art and photography in addition to his culinary studies. Naturally, his dishes are artistically presented as he is particularly interested in the textures, colors and layers of ingredients.
Hugo’s passion for layering flavors both within the dish and as presentation is beautifully and tastefully represented in the Iberian Pot Pie appetizer. Portabella mushrooms, red peppers, prosciutto, piquillo peppers and shrimp are all nestled into flaky puff pastry for an inventive lighter take on this traditionally heavy dish. Although bacon and butter are two of his favorite ingredients to work with, Chef Taveira’s mastery of seafood is showcased in the classic Spanish Paella. Cooked and seasoned to perfection, this mixed seafood and saffron rice dish is an unquestionable crowd pleaser. Seafood is abundant on the Cervantes menu with dishes featuring sole, red snapper, Chilean sea bass, shellfish and lobster. The Grilled and Marinated Skirt Steak is another Cervantes specialty that Hugo delivers with excellence. Cooked to order, the steak is served over mashed potatoes with mixed vegetables. Baby Rack of Lamb and Camarones Diablo help round out a diverse menu of entrees ranging from the traditional Pollo Al Ajillo to the more creative Ternera a La Vasca, veal in a sherry and cognac sauce with mushrooms, peppers and onions.
Owned by Hector Alvarez, Cervantes of Spain (CervantesofSpain.com) serves an authentic Spanish dining experience both in ambiance and cuisine. Newly acquired Executive Chef Hugo Taveira brings his distinctively creative Portuguese background to the table with redefined classic dishes. Cervantes is open 7 days a week for lunch and dinner, with the exception of Saturday being dinner service only. Cervantes of Spain accommodates Private Events as well as a la carte dining. Their private dining room seats up to 50 guests for lunch or dinner. The Patio, seating 70, can also be booked for Occasions throughout the spring, summer and fall.
|
