Description
Graffit takes a Modernist approach to Spanish fare, which means you'll encounter "olive oil texture" and lots of foam on the menu. The challenging food isn't always delicious, but it is certainly playful and visually compelling. Enfant terrible Jesús Núñez paints a new culinary picture with dishes like the "not your average egg" (the white isn't albumen, but doctored cauliflower puree) and the pretentiously named "study of Spanish Moscatel," which is what Seurat would have come up with if asked to create a Pointillist Jell-O shot. Tapas options are also available in the lively front bar area. But if you don't like experimental cuisine, stick to eating boneless, skinless chicken breast elsewhere.
