Dine With Dos Hermanos at Pizarro

Dine with Dos Hermanos is a bit of a cult night out for foodies from London and beyond, making competition for each event’s fifty tickets fierce. As it is, no amount of whining or cajoling will assure you of a place; you simply have to put your faith in Simon and Robin Majumdar’s magic hat, from which the lucky names are drawn. Having felt doomed never to dine with the brothers, following a few unsuccessful applications, last year I finally scored, gaining admission to the DWDH inner sanctum for a few hours on a late November evening. The venue? Extremaduran chef José Pizarro’s restaurant, Pizarro, on Bermondsey Street, so new that it hadn’t even opened yet, proven by the occasional cable still dangling from the ceiling.

Once inside I found a lively L-shaped room filled with the happy buzz of people whose appetites were soon to be sated. The decor is Manhattan loft-style, with exposed terracotta brick walls, cosy booths, an open kitchen with bright stainless steel surfaces and when I walked in the kitchen counter was already covered with plates of Iberico ham in different guises. I’d starved myself all day so that I’d have capacity for everything on the menu, so you won’t be surprised to hear that one glance at the ham caused some (discreet) dribbling into the flute of delightfully dry cava that had been offered at the door.

In his welcome address Simon Majumdar, one of the Dos Hermanos behind the event, explained that there had been one thousand applications for tickets for tonight and we were the fortunate fifty to receive them. That was certainly interesting to hear – only five per cent of applicants would share the Dine With Dos Hermanos experience at Pizarro tonight and I was one of them (HOORAY!). I took my seat at a table with three lovely strangers, ready to begin the serious task of eating Mr Pizzaro’s fare.

First to arrive at our table was a plate of croquetas –perfect orbs of gold and so very creamy that they disappeared in a flash, causing me to dub them ‘flash croquetas’. I adore croquetas and these were at the top of their league – no gristle or tough old chunks to distract from the smooth, cheesy potato, just the right consistency with a smoky ham flavour wafting through the middle.

Next to appear was a spread of Jamon Iberico in three different forms, my favourite of which was the chorizo. Sliced paper-thin each mouthful brought more strange noises of contentment. My husband, a die-hard sausage-lover, would have hogged (pardon the pun) the plate for himself, had he been there, so I’m quite selfishly relieved he wasn’t. The accompanying bread was also good – bouncy, yeasty sour-dough, but the quality of the ham before us was such that it fully warranted being eaten on its own.

 I went slightly bonkers with delight over the carpaccio of cod with fennel and orange. As the self-dubbed Queen of Carpaccio this combination was right up my street. The fish was fresh with the versatility to add the smack of ocean to the aniseedy fennel and zing of citrus. The only problem with Neptunian carpaccios such as this is that I’m always left wishing for more, still, there’s a way to get around that: I’ll just have to order double quantities next time.

We were next presented with the head of hake – this was understandably ugly yet delicious, with forks about the room excitedly excavating cheeks and precious fleshy bits from all parts of the fish head. Softened red pimentons were scattered liberally about the dish and these were a revelation in themselves – packed full of flavour but with an unexpected velvety texture on the tongue.

By now the guests were all heads-down, merrily eating and critiquing each plate. Meanwhile, the staff didn’t stop. Plates were cleared and new ones presented in a very efficient operation, especially considering that this was soft-opening week so everyone was working hard to get it right before inviting the public to come in and chow down. Such seamless professionalism was impressive, a testament to organisation skill. Not one of the wait-staff looked harassed, just focussed. What’s really amazing is how friendly they all were – no mean feat given the pressure they must have been under.

A side of tiny florets of cauliflower was a pleasant surprise. Cold, crudité-like, with the unexpected tang of vinegar, the cauliflower was simple, refreshing and palate-cleansing before the shift towards the heavier tastes of the evening: duck livers and Iberico pork cheeks.

The duck livers were served with red onion – or were they shallots? Small, red skinned, onion family… the liver was heady, stronger than chicken liver, yet smooth and gamey. The Iberico pork cheeks then arrived – morsels of porcine paradise. They practically dissolved in the mouth requiring next to no mastication – therein lies the beauty of slow-braising.

Then we were onto the cheese course – I regret I didn’t get the names of the cheeses, but being a fromage fan I was easily pleased here as there was a good representation of types – a couple hard and manchego-like with rind, one I’m sure was made from sheep’s milk… some black grapes and fruit chutney were the accompaniment.

And lastly, some cake – my single mouthful of this was enough as desserts are not really my thing, besides which I was thoroughly enjoying the PX Fernando de Castilla sherry, which eclipsed anything else I might have tasted at the time. 

 Throughout the evening, José Pizarro’s partners in wine from Cillar de Silos had kept us informed about and topped up with various glasses of Spanish goodness. We’d started the evening with a beautifully dry cava, which I wouldn’t hesitate to serve to friends as an aperitif, and then moved onto a rare and special fino from Gonzalo Bayass. The Duero wine-growing region was well represented by the Rosado de Silos and Illar de Silos Crianza from the Silos cellars, and lastly we had the delicious sherry to round off the evening. By the time I left for home I was one very happy bunny.

And so to the verdict on Dine with Dos Hermanos: well worth the effort. The evening was superb, the food and drink quality, the conversation excellent – especially as it mostly revolved around the common interest of the Fortunate Fifty: food. The icing on the tarta is that Simon Majumdar is, in my opinion, a really good egg with the right sort of priorities – family and food. As for José Pizarro, well, he kindly gave me some advice on how to make my tortillitas de camarones better, and that was a bonus to the evening that was most gratefully received.

Pizarro is definitely worth visiting if you’re heading down Bermondsey way. Don’t try to book – there’s a no-reservations policy, but as a back-up, if things are busy, you could always pop along the street to José, the slightly more senior tapas bar in the Pizarro stable, which opened to great acclaim last year. Definitely go to Pizarro if you’re fond of all things Iberico ham, be sure to try the croquetas, and if you’re in the mood for bubbles, why not give the cava a whirl? From what I hear Pizarro has had the odd teething problem since the DWDH evening, but that’s to be expected of any new establishment. Put simply, I’ll be returning soon with my chorizo-chomping husband in tow; he’s even fussier about food than I am, so if that’s not an EPIC seal of approval, I don’t know what is.

Useful links:

Pizarro, 194 Bermondsey Street, London SE1 3TQ

José Pizarro

Cillar de Silos

Dos Hermanos

Simon Majumdar

Advertisements

2 Comments Add yours

  1. planetross says:

    You are making me hungry again!

    You had me at “They practically dissolved in the mouth requiring next to no mastication.”

    I’m not chewsy about food that requires no mastication. hee hee!

    Like

    1. epicurienne says:

      PR – that was one seriously enjoyable evening of face-stuffing. SERIOUSLY good. If you ever come to London I’ll drag you off to this place as well. You’d better plan a visit soon!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s