Salero, praised for its innovative modern Spanish cuisine from executive chef and partner Ashlee Aubin, is taking a refreshed approach to its menu this fall. Among the seasonal updates, Salero, located in Chicago's West Loop, is incorporating a range of tapas, quite possibly the most famous variety of Spanish appetizers, as the restaurant embraces the many dishes commonly enjoyed in Spain. Expanding beyond its Paella Tuesday offerings of two new Paellas each week, Salero will also feature Paella Mixta as a menu mainstay made with bomba rice, Manilla clams, chorizo shrimp, mussels, chicken, saffron, roasted peppers and lemon aioli.
Salero’s new menu features Pintxos, Tapas Frias, Tapas Calientes, Platos Grandes, Desserts and its Menu del Dia, a family-style tasting menu for the whole table for $45. Current menu highlights include:
Pintxos
The Gilda
Manzanilla olive, sport pepper, anchovy
West Coast Oysters
Pear-cava mignonette
Sherry Glazed Duck Wings
Fried garlic, chives
Duck Confit Empanada
Chestnuts, butternut squash harissa
Tapas Frias
Spanish “tinned” Spanish Conservas
Rotating selection
Torchon of Foie Gras
Poached quince, hazelnut puree, membrillo, brioche
Jamon Serrano
Burrata, persimmon, endive, balsamic, pecans
Tapas Calientes
Grilled Baby Octopus
Squid ink tortilla, green chorizo, avocado mousse, peppers
Veal Sweetbreads
Broccoli puree, jamon serrano, béarnaise
Glazed Pork Belly
Honeycrisp apple, coconut-squash puree, wheatberries
Platos Grande
Sea Bass a la Plancha
Mushroom escabeche, soubise, Brussels sprouts
Dry-Aged Wood-Grilled Ribeye
Grilled onions, roasted cauliflower, mushrooms
In addition to the savory items, Salero complements the menu with creative dessert offerings including a Chocolate Cremeux made with a caramelized brown butter cake, compressed pears, candied spiced hazelnuts, roasted pear sorbet and yogurt and a Tarta de Queso made with a pine nut crust, fresh stone fruits, caramel ganache, saffron ice cream and a cherry sauce.
