Vaca is Chef Amar Santana and partners Spanish influenced restaurant In Costa Mesa, CA. Ever since the restaurant opened up, I was curious to see if they can deliver the kind of Spanish cuisine we savored in Spain. After reading some mixed reviews, my husband decided to check it out for his birthday. From my research, I knew that they served great wood fired grilled steaks and good tapas but I did not expect much going in. I did not find most of their tapas that interesting and asked where their shrimp was from? our waitress did not know and had to ask. The answer was it was farm raised from some country in Latin America that I can not recall. The service was friendly and helpful. As we walked in, they asked us if we were celebrating an occasion and we responded yes. The seating arrangement was not ideal because they had crammed too many tables too close to each other. You felt like you had no privacy.
HUESO AL HORNO Roasted bone marrow, beef cheek toast, citrus
The bone marrow was OK and was resting on the top of beef cheek that reminded my husband of a Persian stew, Fesenjan. It was on the sweet side.
PULPO A LA GALLEGA Warm Spanish octopus, fingerling potatoes, pimenton and Spanish olive oil
This dish was 80% potatoes, 20% octopus. The little octopus that you got was thinly sliced and was buried under a mountain of potatoes.
BONELESS PIEDMONTESE NEW YORK STEAK
Thank God the steak delivered. They had a selection of New York strips and our waitress recommended the Piedmontese one. It was very beefy and had a great char and a nice crust.
Chimichurri Sauce and their version of A1
I liked the chimichurri much better. The other sauce was too sweet.
Vanilla Ice Cream
What was odd, they did not ask us if we wanted to order dessert and just delivered this treat with a candle. It was a nice gesture but odd nevertheless.