If you are staying at the Marriott hotel at the end of the Diagonal St you can easily walk or get off the Poblenou exit of the metro in Barcelona like the Dude of Food did and make your way to the cities newest quality restaurant, El Mar-Amor.
The place is newly opened, mid May 2015, and was already doing a decent morning and evening business 4 days into it. Owner, manager and great host Hamid has put together a really great place to get to know. Hamid knows how to create and entertain. His hospitality is top notch and genuine. Let me give you some examples,
“Come in. If you don’t like it you don’t pay.” I heard an offer I couldn’t refuse, so I came in and asked for a beer. They had cold Estrelle Damm on tap.
When I told him I only had 20 euros on me and the paella was going to be 18 euros he said “no problem”. “but I already spent the other 2 euros on this beer and I want to drink more” the Dude of Food replied. Again Hamid replied, “no problem” and filled my empty beer glass. He then explained that “the paella is made fresh to order and will take at least 20 minutes but is only made for 2 people. It’s 9 euros each and the chef makes it for 2 people.” “No problem” said the Dude of Food. I reached in my pocket and gave Hamid the last 20 euro bill i had in my pocket.
Hamid took my bill and smiled, “we will take care of you” and he was true to his word. Hamid’s team prepared an awesome paella for 2 and filled my beer glass 4 times. The paella was served in a giant 14″ hot dish and was devoured by the Dude as soon as it had cooled enough to eat.
Hamid and his team took great care of me again when I returned for breakfast. They made me fried eggs, with ham bacon and some fried potatoes and coffee with milk. Hamid even left his bicycle for me to borrow. They offered to stay open past their normal 12:30a close if our crew wanted to stay and drink until 2am. The hospitality of Hamid just didn’t stop.
Located at Carrer Jonaquera 4 in Barcelona, and only a long block from the ocean near the Poblenou metro exit, The Dude of Food returned 6 times and tried nearly everything on the menu, all fresh and all delicious. The future is bright for this rising restaurant star and if you are in the area you need to have a meal at El Mar-Amor of Barcelona.
(the sausage is made local and is delicious with eggs)
When in Donostia / San Sebastian you will find many options of restaurants, but not many small ones that match Bar Desy. You can start your day there with a coffee and tapas or end your day there with a drink and tapas. Bar Desy is a father and son operation and is one great place to eat and meet locals. Bar Desy offers a well rounded variety of tapas both hot and cold from various fish items to meatballs.
The cod cheeks were pretty good and would make a great sandwich. Actually everything was really good but the fresh cod fillets, cod cheeks, squid with lemon, white wine and fresh bread were my favorite things besides the generous hospitality.
These guys take great care of their customers. Located at Ronda 4, a couple blocks back from the surf beach and a couple blocks over from the river. Bar Desy is a great place to get to know the tapas deal. The staff is great as is the food.
Thank you Bar Desy.
Bar Desy can be found on Facebook or by clicking on the photo or links.
There was a long time that the Dude of Food would not ruin a beer with tomato juice. Then I grew up and learned something. After a trip to San Miguel de Allende, Mexico a few September’s ago my mind was forever changed. It was the time of the annual Revolution Fiesta and San Miguel is where it began.
The place goes nuts.
To make a long story short I love a homemade michelada and it appears that many others do as well since the big brand brewers are beginning to see the light. These 2 were chosen because they were both brewed in Mexico and imported to the US.
The Dude of Food decided to compare the Tecate Michelada DIABLO to the Modelo CHELADA. I have had a few of these Modelo CHELADA’s and they are OK. When compared to the Tecate DIABLO though, a world of difference unveils itself.
The DIABLO is softer with a more subtle tomatoey and mildly spicy finish. Compared to the Modelo CHELADA which hits the tongue a bit cleaner and crisper, albeit less tomatoey and the finish falls of quickly.
After tasting separately, what the Dude of Food ended up doing was to mix the 2 equally and drink them that way. The crisp beginning and the tomatoey spice finish were a great combination.
Any responses should be submitted to the Dude of Food – weallgottaeat(at)gmail
Father Greg Joseph Boyle & Homeboy Industries
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The cinnamon bread with raisins makes excellent french toast.
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(click on photos for links)
> All I know is that this thing is amazing.
If you like eggs, then you’ll love this.
Chef Alex, from Border Grill Santa Monica, creates a daily special that he tweets and this happened to be one that the Dude of Food will never forget. This egg dish has been raved about to all my friends in the neighborhood. The shell is pancake batter.
Roast Beef with Tomato, Egg and Cheese
Toast some bread in the toaster. While it’s toasting heat up a pan for some sliced roast beef. When the toast pops, spread mayo on the bread and add some sliced cheese on one side and some sliced tomato on the other. When the pan gets warmed up, put some sliced roast beef in it and heat it for a minute then flip it and heat the other side for a minute. When the roast beef is warmed up stack it on top of the cheese that’s on the bread. Then while the pan is still hot cook a scrambled egg in it and put the egg on the sandwich too. It is delicious, easy to make and gives you a great start to the day.