If I am going to place a bad review from Pulsd, I should follow up with a good one, as it is a great website for exploring places you might not check out typically. The week following the no-good time at Mykonos Bleu, HOWM Cocina and Cocktails deal for 2 apps, 1 meal, and 1 dessert was purchased and used. According to the website, the menu is “prepared with a modern approach. The mixology program has been created by Gilded Group’s Beverage Director, Daniel Bedoya, who brings his South American roots to HOWM in a mindful and holistic way.” So, what do you expect to get at HOWM? I was questioning the same thing going in myself.
The menu features seafood combined with Latin inspired descriptions for preparation. The Peruvian Ceviche immediately caught my eye for no reason other than my best friend is Peruvian. Local fluke, aji amarillo, red onion and sweet potato make up this ceviche and are served alongside house made plantain and sweet potato chips. I tend to be skeptical of ceviche when not made authentically but this was fresh and vibrant, with the perfect textures throughout. I loved the red onion and sweet potato, they added so much flavor to the seafood. The local fluke was fresh and well seasoned, mixed only slightly with the aji amarillo, which was new to me. A Peruvian paste that features notes of passionfruit and mango, this only added to what had to be one of the more flavorful ceviche’s I have had. Don’t sleep on the homemade chips either. They were the right thickness and only slightly fried to round out this excellent appetizer. Very happy with this choice of small plate and another excellent start to a Pulsd restaurant.
The large dishes featured fish, poultry and vegetables options but the Jalea Mixta caught my eye- a little bit of everything. Described as “lightly fried calamari, fish and shrimp alongside salsa criolla,” why pick one thing when you can have it all? My gripe with it is how much fried food came on one plate. This is, however, my fault since it is listed again as “lightly fried, calamari, shrimp, fish” indicating that everything is fried not just the calamari being lightly fried. Commas are important people! Anyways, with that said, and my overuse of commas, the plate was exactly as written. Juicy fish and shrimp breaded and nicely crisped with calamari. Calamari, being one of the most consistent foods I can think of, comes just like all of your other calamari starters have. The shrimp and junks of fish were more interesting and tasted great. Nothing more to the fish and nothing less than an overall solid main course with just a bit of salt and pepper and well made seafood. The salsa criolla on top consisted of red onions, aji amarillo peppers, lime juice and cilantro. What a great way to juxtapose the preparation of the fish. Add the sauce that was served and the dish was transformed into something a bit lighter and more refreshing. While perhaps not quite large enough for sharing, with everything else we had, it was a good amount food to feel satisfied before dessert.
And unlike the restaurant experience last time, there was actually a dessert menu! Continuing the Latin theme- flan, churros, and ice cream offerings of a few kinds had me salivating. I wanted to try them all but settled on the Pan Dulce. Pan dulce is a warm bread pudding, here topped with white chocolate and dulce de leche. Bread pudding is one of those desserts that I find underrated, not offered enough and not ordered enough. I was thankful my partner agreed and was down to try it. Not the most moist and lacking a bit of sweetness I was hoping for, all was forgiven with the generous drizzle of dulce de leche. The caramel-like sauce and whipped cream with chocolate shavings masked anything lacking in the bread pudding for a perfect end to a very satisfying meal.
Unsure of what to first expect at HOMW, I know know to expect good food, great vibes, and a fine time, thanks Pulsd!
