Bulla Gastrobar Takes Por Fin's Place
Pinxto Moruno ($8) offered two skewers of cubed pork loin generously seasoned with cumin and salt. The -- say it with me now, gringos: peen-shows -- came atop a crust of olive-oil-brushed, grilled bread with a piquant mojo verde and Greek yogurt sauce that give the dish a Middle Eastern flavor profile.
Three crispy-on-the-outside, juicy-on-the-inside pork and veal meatballs, known as Albóndigas ($9), came covered in a tangy tomato sauce called "tomato frito" with stracciatella cheese, a torn mozzarella and cream mixture that's often the filling in burrata.
- Por Fin to Reopen as Tapas Bar Bulla
If all this looks a bit meat-heavy, don't fret. Among the dishes we didn't try were a distinctly South Florida-sounding tuna tartar ($13) with mango and avocado. There was an Ensalada de Invierno ($12) that at the moment includes kale, butternut squash, and hazelnuts and will change with the seasons, according to our server.
The only real letdown was the absence of a gin-and-tonic list we found on a preview menu. Manager Diego Aguilar said that they're still sorting out issues with a tonic-water supplier who's creating a special blend for the restaurant and that it should be resolved "soon."