Ticket from Behind the Swinging Doors: Inside the Kitchen at Huertas (Slideshow)

Behind the Swinging Doors: Inside the Kitchen at Huertas (Slideshow)

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Ticket

Jane Bruce

A ticket with a few items a bar order waiting to be filled.

Prep

Jane Bruce

Executive chef Jonah Miller and his line cooks get ready for the night of service. The first reservation just sat down, so this is the calm before the storm.

Passed Pinxtos

Jane Bruce

A reference for the servers — a list of passed pinxtos with their prices is taped to the pass.

Sous Chef

Jane Bruce

Sous chef Jenni Cianci stands in the kitchen.

Jonah Miller

Jane Bruce

Executive chef and owner Jonah Miller stands at the front of the kitchen he helms.

Percebes

Jane Bruce

Percebes are goose barnacles. A crustacean, the weird-looking delicacies live attached to rocks in the ocean near the shore. They're harvested in northern Spain by hunters scraping them off rocks. They're served with a little olive oil and eaten similarly to a lobster claw.

Final Touches

Jane Bruce

A server squeezes some lemon on the English pea, garlic scape, and Manchego toast.

Pig Ears

Jane Bruce

Pig ears crackle fresh from the oven.

Gildas

Jane Bruce

Another passed pinxto — white anchovy, guindilla pepper, and manzanilla olive.

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Behind the Swinging Doors: Inside the Kitchen at Huertas