Former Abattoir chef Hector Santiago is working on a Ponce City Market concept. For those who can't wait, Santiago and Big Sky chef Pedro Matos are hosting a Super Pan pop-up at The Sound Table Wednesday night.
From 7 p.m. to 11 p.m., or until the food runs out, the chefs will serve up dishes that include tapas, ceviches, buns, and paella. The full menu, broken down by price:
- Ceviche de hongos, lime, celery, serranos, mint , peanuts
- Spanish anchovies and olives pintxo
- Smoked chicken liver flan, milhojas
- Jamón serrano, orange zest, dried currants
- Spanish sardines, caponata, spinach, montadito
- Salmon tiradito, passion fruit, our sambal, pomegranate
- Smoked tofu coconut buns, pepitas, sambal, tamarind, cilantro, cabbage
- Crispy pork belly coconut buns, sambal, tamarind, cilantro, cabbage
- Arroz con Arenca en Paella, sunchokes, pearl onions, rosemary
- add soft egg $3; add pork belly $4
Santiago hopes to launch either a Super Pan or El Pollo Burro concept at Ponce City Market. He previously operated Super Pan as a lunch restaurant adjacent to his popular dinner eatery, Pura Vida, on North Highland Avenue, and his El Pollo Burro burritos were available on Saturdays. All three closed in 2012.