Morito: take your friends

I don't even know what they do to this Aioli

I have been collecting foodie friends for years. They’re the best sorts of friends. The excitement is palpable when you eat with a foodie. The fetish for flavour, when shared, is electric.

These ladies both agreed, Morito did something quite delightful to them.

Chrissy (Left) and Rebecca (Right). These ladies both agreed, Morito did something quite delightful to them.

Chrissy visited London in June 2012. And Rebecca, despite being a local, only had her Morito virginity taken away in May of this year (2013). She hasn’t looked back. These two visits helped me see Morito in a deeper way. A stereo retrospective, this post will then be.

Perfectly sized for sharing.

Everything about Morito is perfect for sharing. The tables are close set – come with good friends! The tapas plates are compact, and arrive quickly. We always order together, eat together then, usually we order more. Most often, it’s an intuitive ordering too, a quick glance down the menu, a suggestions from the staff, and then a random firing off of a few dishes, until a knowing glance tells you you’ve ordered enough.

All around sharing.

Whether you want the raisin packed, sherry soaked Malaga ice cream (and you do), or in a knowing (but of course) nod to the turistic you fancy some Sangria, just remember to share.

Some familiar faces, and seasonal arrivals

I can’t go past a few tapas basics that Morito does really well. The Patatas Bravas has a sauce that’s seasoned with smokey paprika, without overdoing it.

I don't even know what they do to this Aioli

I can’t even begin to imagine what they do to this Aioli, but it will rock your world.

Of course there are meats. Slow cooked pork that is as fluffy as a summer cloud. Fried calamari that’s crispy yet soft inside. And of course the Spanish are known for their jamon, and Morito fits this trend. But what I really can’t go past, are the wonderful and often changing salads that Morito dish up.

Orange, pistachio and pomegranate: zingy and fresh. Beetroot dip with feta, dill and walnut. Delish.

Orange, pistachio and pomegranate: zingy and fresh. Beetroot dip with feta, dill and walnut. Totes delish. Get a basket of their devour-able bread, or pidé if you’re feeling less indulgent.

As well as the familiar faces, with any visit to Morito, there might just be some surprises.

For everything there is a season, so someone said.

For everything there is a season, so someone said. Asparagus (left), courgette (right), described in detail below.

On Chrissy’s visit, we found a steamed white asparagus, lightly dressed and served with a bean dip. Then Rebecca’s devoured a slow cooked courgette. Oozing with garlic, drizzled olive oil and peppered with mint, they were both unexpected veggie treats. The courgette’s are now a regular in my kitchen. So easy but so damn good.

Then sometimes, something that you think might be the same dish, comes back slightly tweaked. I wonder if these guys cook with Foodstinct. Last year, the fried chickpeas were dressed with yogurt and nigella, this year, they were heavily seasoned with cumin and served with fresh tomato and crisp cucumber. Wowsers.

Either way it was done, this chickpea salad enticed.

Either way it was done, this chickpea salad enticed.

4/5

Morito: Take your friends, go on!

Morito


32 Exmouth Market,
Clerkenwell,
EC1R 4QE,
UK

020 7278 7007 ;
www.morito.co.uk

Reviewer: JaredJune 15, 2013

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