The first starter we tried was the grilled octopus with cabeza croquetas, pimenton aioli, and green olive-caper salsa, on top of a bitter greens salad. The octopus was extremely tender and well cooked with some beautiful charring on the outside. The cabeza croquetas were probably my favorite part of the dish though, even knowing I was eating pork brain (don't knock it 'til you try it!).
Our next starter was very light and interesting: grilled white asparagus with poached shrimp, fennel mousse, and pea tendrils. The shrimp was well cooked and tender, while the fennel mousse packed a flavor punch.
|White Asparagus & Poached Shrimp|
|Chorizo Stuffed Quail|
|Grilled Whole Maine Lobster|
|Braised Short Rib|
|Flan de Queso Fresco|
|Churro Y Chocolate|
Overall I can't say I was completely blown away by everything at Salero, but I will say there were some definite hits. The grilled lobster and short rib were by far our best choices of the night, and I thought the flan was also worth trying. I'd be up for going back to check out the new seasonal menu options too.
I'm giving Salero 3.5 ghosts out of 5 for their flavorful menu options and attentive service.
621 W. Randolph St.
Chicago, IL 60661