A great introduction to Biga for dinner which was part of their wood fired series featuring guest chef Drew Bent soon to open Lola 55 in San Diego. All very good and flavorful dishes with the bonus of a surprising dessert that I loved. I look forwarding to visiting Lola 55 and have already made a return visit to Biga based on the great hospitality.
trio of tostadas
loca ceviche – pineapple, jicama, chipotle
beef tartare – papilla, avocado, leek
fried oyster – basil, tomato, serrano, lemon
beets, potatoes, wood fired octopus, smoked saffron aioli, pickled spring onion parsley
tamale of porchetta, mole manchamantes, pickled vegetables, coal roasted plantain
oak baked yams, charred marshmallow, horchata of allspice & sugarcane