Brunch at Bulla: Bottomless Sangria and Cochinillo Hash
Bulla is the go-to place for watching any World Cup game that Spain is playing. Warning: Be prepared to hear Spaniards brag about the defending champs and boast that their country is the best in the world. On a recent Saturday, the Real Madrid vs. Atletico Madrid game was a major event at Bulla, which serves a delicious brunch on weekends.
Photos by Carla Torres Start your Spanish brunch with a cup of gazpacho.
Brunch, which was launched on Easter, includes a tasting-style menu that takes classic Spanish favorites and modernizes them in multiple ways. Short Order checked out the tasting brunch that's available both Saturdays and Sundays.
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Spaniards love eggs and potatoes, and Bulla goes heavy on both, which is exactly what most brunch hunters want. The menu is divided into sections -- huevos (eggs); tapas y raciones (small plates); platos familiars y bocatas (larger plates and sandwiches), and dulce (sweet). Guests choose three items to try, unless you opt for two of the larger plate options, in which case that dish counts for two. Bottomless sangria and mimosas are available with the $27 brunch for $15 additional per person. Skip the mimosas -- you can get those just about anywhere else -- and take advantage of endless sangria in a choice of red or white.
The huevos section features four dishes. It was a difficult choice, but I ended up going for the one that had the name of the restaurant in the dish. Huevos Bulla couples homemade potato chips and potato foam with truffle oil, an organic egg, and jamón serrano. Other options include a version of a Benedict, with seared chorizo and asparagus; a "revuelto," or scramble, with oyster mushrooms, sautéed shrimp, and scallions; and a cojonudo y cojonuda -- toast topped with chorizo, morcilla (blood sausage), and a quail egg. If that sounds awesome, it's because it is -- "cojonudo" is Spaniards' slang for awesome, excellent, magnificent, brilliant, or badass.
Tip: The correct way to eat Spanish egg dishes of this type is by "rompiendo los huevos" (breaking the eggs) over all other components, allowing them to intermingle and soak in the egg's yolk.