Mateo

We know what your weekend needs. A spot at our bar and this beaut. Two juicy smash patties, melty Spanish tetilla, Mateo sauce for days, and that golden sesame bun from Loaf holding it all together. Only at the bar.

Spring remolacha. Citrus-roasted beets, golden beet gazpacho, pistachios, watermelon radish, and crème fraîche.

With every new season comes a new ensalada! Mixed greens, pea shoots, radish, ricotta salata, croutons, and spring onion vinagreta.

Gather the crew, order a couple of rounds, squeeze that lemon, pass the plate, save room for dessert. Did we miss anything?

This season we've paired our pulpo a la placha with braised Sea Island red peas, an heirloom variety of cowpea from the Gullah Geechee region of the Sea Islands, known for their rich and earthy flavor. Finished off with an herb aioli, pea shoots, and crispy jamón.

We're celebrating the weekend with a few bottles of cider from Botanist and Barrel, the South's only natural cidery and located just down the road in Cedar Grove. Get in on the fun with a glass tonight 🍷

◻️ Tart Blueberry Cider. Whole Estate grown organic blueberries co-fermented with apple and then rested in Chemist Gin Barrels to lend gentle botanical notes.
◻️ Scarlett. Inspired by the comfort of mulled wine. Tree-ripe apples with a mix of red grape skins for deep color and layered complexity with a warm rush of allspice, clove, nutmeg, cinnamon, ginger root, star anise, and a hint of orange peel.
◻️ Aunt Ginny. Southern apple cider aged in local Cardinal Gin Barrels and bottle conditioned. Tastes like apple skins infused with refreshing botanicals and zesty juniper.
◻️ No Salt Please. A still, bone-dry cider rested in Añejo tequila barrels for warm agave depth, soft oak, and a gentle nutty richness. Subtle smoke, and quietly complex.

The most perfect tower of goodness. Pork and beef albondigas layered with a butter bean estofado, cumin yogurt, and fava bean puree.

A spring update for our Bistec. Our preferred Denver cut served alongside a super savory jus and a smoked carrot moussaline, with herb butter and fried onions on top.

It's not Spring without esparragos a la plancha! Asparagus from , vizcaina, Spanish white asparagus aioli, and almond gremolata with a touch of zingy shaved horseradish.

It’s not Spring without esparragos a la plancha! Asparagus from , vizcaina, Spanish white asparagus aioli, and almond gremolata with a touch of zingy shaved horseradish.