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Housemade potato salad with chive and dill vinaigrette; pickled cucumber noodles; caramelized shallot and Dijon crème fraîche
Happy Hour Selection from the Olde Brick House Irish Pub
19 1st Avenue Southwest
Rochester Minnesota
Thursday April 15th, 2021
5 out of 5 stars on this fish and chips! They did an amazing job on this meal. I highly recommend
Olde Brick House is a premier, upscale Irish Pub whose leadership has been committed to serving fresh delicious food and beverages with the warmest hospitality since it first opened its doors in 2017 (St Cloud) and 2020 (Rochester). Olde Brick House is a delicious, comforting dining experience that includes many quality Irish favorites as well as high-end American delicacies. A full-service bar is extensively resourced with a wide variety of premium whiskeys, bourbons, scotches, brandies, cordials, other spirits, wine, and beer to satisfy even the most sophisticated guest. You will love the pub dining experience of this delightful, centrally located restaurant.
Bacon, sauteed onions, horseradish, piquillo mayonnaise, mustard ale cheddar, toasted brioche bun; homemade potato chips
Noodles, peppers, onions, cabbage, Valley City shiitake, rock shrimp, pea tendrils, toasted sesame oil, chili oil
Inside the stately halls of the Waldorf Astoria Washington DC, the culinary imagination of Chef José Andrés comes to life through elegant Spanish small plates. These three photographs showcase signature tapas from his menu: Pan con tomate with cured meats, golden croquetas, and pulpo a la gallega, each plated with precision on white marble.
The first dish features thin slices of jamón ibérico, lomo embuchado, and chorizo, paired with crisp pan con tomate—freshly grated tomato and olive oil over grilled bread. The charcuterie, rich with umami and tradition, glistens on a rustic serving board, a nod to the rural tables of Spain. Andrés' reverence for simple, high-quality ingredients is evident in every bite.
Next come the croquetas, perfectly cylindrical and fried to a golden crisp. These classic Spanish fritters are typically filled with creamy béchamel and jamón or seafood, offering a rich, molten interior beneath the crunchy shell. They’re presented neatly on white cloth, their texture and form inviting immediate indulgence.
Finally, the pulpo a la gallega—grilled octopus with paprika, potatoes, and olive oil—is reimagined with charred tentacles, diced chorizo, crispy potato cubes, and fresh scallions. The flavors are bold, smoky, and elevated by Andrés’ signature technique: honoring tradition while pushing it forward. This isn’t rustic village fare—it’s tapas with elegance and spectacle, served beneath chandeliers in a former post office building turned five-star hotel.
Dining at José Andrés’ restaurant in the Waldorf Astoria is more than a meal—it’s a cultural experience. The grand interior and José’s culinary storytelling converge in a space where history, hospitality, and heritage intersect. These photos document that experience with vibrancy: the glistening fat on the jamón, the golden sheen on the croquetas, the deep paprika hues of the octopus, and the gleam of natural light reflected from marble tables.
This is Washington DC dining at its most elevated and globally inspired. Whether you’re a local foodie, culinary traveler, or admirer of Spanish cuisine, these dishes represent the heart of modern Iberian gastronomy in the American capital. José Andrés, a humanitarian as well as chef, serves not just food but a philosophy: one of generosity, bold flavor, and the joy of sharing.
[ 203 / 365 ] Made Japanese tapas. Stir fried beef curry topped with white onion served on white toast and garnished with curry powder.
Strobist: Vivitar 285HV @ 1/1 fired through softbox camera left triggered via PT-04
I made this twin size quilt for my daughter using Sarah Jane fabric and the small plates pattern from Elizabeth Hartman's book "Practical Guide to Patchwork." It came together really easily, though these twin quilts are the biggest quilty undertakings I have ever tried. Also, professional quilt photographer I am not, so I apologize. I have been scheming what I would make with these fabrics since I first heard about them on the blog so many months ago, and I am really pleased with the outcome. Now to make some more things with my scraps. Appliqued pillows, anyone?
Fabrics bought locally from Fabric Depot, Craft warehouse and (gulp, unlocally from unreliable fabric.com)
A jewel-like composition emerges from the textured porcelain at The Yeatman in Porto, where every dish feels like a painting in motion. Here, silky layers of tuna rest delicately in a shimmering pool of broth, kissed with olive oil for depth and shine. The surface is crowned with vibrant green fava beans, charred corn kernels, and tender herbs — each element chosen as much for its visual pop as for its precise flavor. It’s not just a plate of food; it’s a miniature landscape where the sea meets the garden, reminding diners that cuisine can be both playful and profound.
Vegetable noodle "Lo Mein": zucchini, red bell peppers, carrots, leeks, ginger, garlic, mushrooms, edamame, citrus soy glaze, orange gastrique, cilantro
The tower of 103 Colmore Row viewed through a window at Vagabond, looking out across Bennetts Hill, Birmingham city centre, August 2022
Inside the stately halls of the Waldorf Astoria Washington DC, the culinary imagination of Chef José Andrés comes to life through elegant Spanish small plates. These three photographs showcase signature tapas from his menu: Pan con tomate with cured meats, golden croquetas, and pulpo a la gallega, each plated with precision on white marble.
The first dish features thin slices of jamón ibérico, lomo embuchado, and chorizo, paired with crisp pan con tomate—freshly grated tomato and olive oil over grilled bread. The charcuterie, rich with umami and tradition, glistens on a rustic serving board, a nod to the rural tables of Spain. Andrés' reverence for simple, high-quality ingredients is evident in every bite.
Next come the croquetas, perfectly cylindrical and fried to a golden crisp. These classic Spanish fritters are typically filled with creamy béchamel and jamón or seafood, offering a rich, molten interior beneath the crunchy shell. They’re presented neatly on white cloth, their texture and form inviting immediate indulgence.
Finally, the pulpo a la gallega—grilled octopus with paprika, potatoes, and olive oil—is reimagined with charred tentacles, diced chorizo, crispy potato cubes, and fresh scallions. The flavors are bold, smoky, and elevated by Andrés’ signature technique: honoring tradition while pushing it forward. This isn’t rustic village fare—it’s tapas with elegance and spectacle, served beneath chandeliers in a former post office building turned five-star hotel.
Dining at José Andrés’ restaurant in the Waldorf Astoria is more than a meal—it’s a cultural experience. The grand interior and José’s culinary storytelling converge in a space where history, hospitality, and heritage intersect. These photos document that experience with vibrancy: the glistening fat on the jamón, the golden sheen on the croquetas, the deep paprika hues of the octopus, and the gleam of natural light reflected from marble tables.
This is Washington DC dining at its most elevated and globally inspired. Whether you’re a local foodie, culinary traveler, or admirer of Spanish cuisine, these dishes represent the heart of modern Iberian gastronomy in the American capital. José Andrés, a humanitarian as well as chef, serves not just food but a philosophy: one of generosity, bold flavor, and the joy of sharing.
Inside the stately halls of the Waldorf Astoria Washington DC, the culinary imagination of Chef José Andrés comes to life through elegant Spanish small plates. These three photographs showcase signature tapas from his menu: Pan con tomate with cured meats, golden croquetas, and pulpo a la gallega, each plated with precision on white marble.
The first dish features thin slices of jamón ibérico, lomo embuchado, and chorizo, paired with crisp pan con tomate—freshly grated tomato and olive oil over grilled bread. The charcuterie, rich with umami and tradition, glistens on a rustic serving board, a nod to the rural tables of Spain. Andrés' reverence for simple, high-quality ingredients is evident in every bite.
Next come the croquetas, perfectly cylindrical and fried to a golden crisp. These classic Spanish fritters are typically filled with creamy béchamel and jamón or seafood, offering a rich, molten interior beneath the crunchy shell. They’re presented neatly on white cloth, their texture and form inviting immediate indulgence.
Finally, the pulpo a la gallega—grilled octopus with paprika, potatoes, and olive oil—is reimagined with charred tentacles, diced chorizo, crispy potato cubes, and fresh scallions. The flavors are bold, smoky, and elevated by Andrés’ signature technique: honoring tradition while pushing it forward. This isn’t rustic village fare—it’s tapas with elegance and spectacle, served beneath chandeliers in a former post office building turned five-star hotel.
Dining at José Andrés’ restaurant in the Waldorf Astoria is more than a meal—it’s a cultural experience. The grand interior and José’s culinary storytelling converge in a space where history, hospitality, and heritage intersect. These photos document that experience with vibrancy: the glistening fat on the jamón, the golden sheen on the croquetas, the deep paprika hues of the octopus, and the gleam of natural light reflected from marble tables.
This is Washington DC dining at its most elevated and globally inspired. Whether you’re a local foodie, culinary traveler, or admirer of Spanish cuisine, these dishes represent the heart of modern Iberian gastronomy in the American capital. José Andrés, a humanitarian as well as chef, serves not just food but a philosophy: one of generosity, bold flavor, and the joy of sharing.