Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.
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Bold and Confdent Miró Serves Up Artful Spanish Cuisine By Amy Rogers Photos by Ray Sepesy LIKE THE ARTIST FROM WHOM THE RESTAURANT takes its name, Miró Spanish Grille is bold and confident, with roots that run deep in the cultural and culinary traditions of Spain. Now in a larger location, Miró is welcoming guests back to the much-loved eatery that closed for several months in summer 2014 to relocate and upfit a new space at Toringdon Market, next to Earth Fare. And now some new dishes that are part of the restaurant's rebirth join longtime favorites on an expanded menu. Start with a selection of hot or cold tapas to experience big flavors on small plates, such as jamon y manchego, an intensely flavored Serrano ham paired with aged, sheep's milk cheese. Add some flaky empanada meat pastries and fried plantains that are mild and meltingly good. Thanks to more than 3,000 miles of coastline, Spain abounds with seafood that can be sampled here, solo or in combinations that feature mussels, clams and shrimp. Paella Variety Say "paella" and what likely comes to mind is the iconic presentation of shellfish and rice, but technically the term refers only to the round cooking vessel in which the dish is prepared. That means a chef can create almost endless variations of paella. Miró's paella valenciana is the traditional menu mainstay, while the newest version, paella de carne, contains lamb, chorizo, beef, pork and chicken. Also fresh on the updated menu, Spaghetti de Miró combines sausage and olives with sauteed chicken in a light tomato sauce. The rich seafood stew known as zarzuela de mariscos remains a menu favorite. What's more, Miró's new kitchen boasts a larger grill area for perfect steakhouse-style cuts of beef, lamb and pork. Vegetarian and gluten-free diners will find plenty of choices to satisfy their tastes, and chefs are happy to accommodate special requests. A Catalan-style dish known as escalavida enhances BALLANTYNE MAGAZINE 59 SPRING 2015 Spain abounds with seafood that can be sampled here, solo or in combinations. Swordfsh with sundried tomato pesto is a popular dish. Flaky empanada meat pastries are among traditional Spanish favorites. Langospinos al pil pil is shrimp sauteed in olive oil, garlic and paprika.