The first time I had this Galician-style dish was many years ago in Sevilla. There, it was served with boiled potatoes and braised octopus. Although delicious, it was a bit too traditional. One problem that traditional cuisines often face is that they’re too rooted in tradition. That is to say, they could use some modern cooking techniques, informed by our contemporary understanding of food science. I’ve done that here.
Whenever poetry is quoted out of context on a bar’s web site, it commonly isn’t an indication of better things to come. The quote to which I’m alluding, appearing in the “About” section of the The Violet Hour’s web site, is from section III, “The Fire Sermon,” of T.S. Eliot’s long poem, The Waste Land….