The empanada dish came with a side of chimichurri sauce – which seemed to be more like an Italian olive oil tapenade, sitting with flavors of garlic, olive oil and a very slight addition of peppers at the bottom of the dish. It was extremely clear that they had been handmade that day. It was not too crispy, too fried or too soggy – instead it found a happy medium between the three while also maintaining a bit of its own doughy texture. The corn empanadas had the best empanada dough and texture I’d ever had. One of the most impressive things about the food I tried here was how fantastic the dough and textures were of my food. With a Latin menu and décor, garnished with a bit of Italian flair the restaurant is welcoming to all of its guests and the live music on Monday night was a nice touch. The ambiance of La Pulperia exclaims its potential to become that neighborhood restaurant where you become a regular. I would have loved to have just eaten a plateful of those as my meal – hold the peppers, please. Fortunately, it was easy enough to take the peppers off of these tacquitos and out of the filling and they were truly delicious. Though the waiter had asked at the beginning if my table had any allergies – I do, peppers – the lobster taquitos arrived with peppers mixed into the filling and piled on top of each taquito. The raw salmon was sandwiched between crispy skin and a sweet topping of strawberry and herbs, so that when eaten all together, it was a really satisfying combination. The salmon tartar was an intimidating choice for my +1, who does not eat raw seafood, however the way the chef prepared it was simply too good to pass up. To start, I tried the Salmon Tartar and Lobster Taquitos. That’s how you know you’ve arrived at La Pulperia. A live band is playing a unique blend of jazz and when you open the door you’re welcomed by a warm and cozy setting with accented with a long bar and some small tables, the smell of juicy meat and seafood wafting in the air, swirling with the doughy scent and airy texture and anticipation of homemade pasta. Then at the edge of one block you’ll find a string of lights leading down from the roof of the building to the trees out in front by the street. When you walk down 2nd Avenue on a foggy, rainy Monday night on the Upper East Side, all of the restaurants and shops start to blend together.
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