Ocho has a genuine spirit about it. They don’t try too hard – no neon signs or gimmicks – but when you walk through the doors the place immediately draws you in. Owner Zach notices every single person who enters. He’s an easy-going, laid-back, and seemingly stress-free guy who knows how to put together a menu and shake up a cocktail.
The first cocktail he shook up for me was the “El Picador.” It’s vodka, maraschino liqueur, and cucumber. As if the clean cucumber flavor wasn’t enough, this drink is garnished with a fresh rosemary skewered beet. The beet offers a contrast in color, and it begins to add a drift of pink “smoke” to the drink the longer it sits. This is a great way to start the evening.
The Setas de Jerez was first: Mushrooms sautéed in sherry, garlic, and herbs, then piled high on piece of toast. For such a small plate, there are certainly a lot of complex flavors and textures going on. The fresh herbs on top were the perfect the complement.
Pimientos de Padrón
I always need a little something sweet, and their dessert is a Pan con Chocolate. It's a warm spicy chocolate spread on a piece of toast and topped with crushed almonds and a touch of truffle oil. Spicy chocolate is a delight, similar to the salty chocolate than I'm currently obsessed with. That with a glass of Madiera was a wonderful way to end a wonderful evening.
2325 NW Market St (at N 24th Ave)