5. Adam Branz’s Paella Valenciana at Ultreia
Also housed in the historic Union Station Building, Ulreia Gastroteka is based on the shared plates, pintxos and tapas of the Iberian Peninsula countries of Spain and Portugal. The name of the restaurant comes from a Latin word loosely translated to ‘onward,’ words of encouragement shouted to pilgrims on their Camino de Santiago – a 1,000-year-old pilgrimage to the shrine of St. James in the Cathedral of Santiago de Compostela in Spain. A nice unity of the style of food and the fact it’s located in a transport hub.
The restaurant is a perfect place for those passionate about the canned fish from these countries, with an extensive Pescado Conservado menu including Trout en Escabeche from Portugal, Squid in its ink from Spain, and Branzino from Italy.
Ultreia Executive Chef Adam Branz serves giant pans of paella on the patio on Saturday mornings. Featuring shrimp and mussels, the saffron scented Spanish paella is made with Calasparra rice, chorizo, garlic, chicken confit, rabbit, sherry, romano beans, gigantic beans, lemon, and parsley.
Photo courtesy of Ultreia
