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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Jane Bruce

Ticket

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

Jane Bruce

Prep

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.

Jane Bruce

Passed Pinxtos

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

Jane Bruce

Sous Chef

Sous chef Jenni Cianci stands in the kitchen.

Jane Bruce

Jonah Miller

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

Jane Bruce

Percebes

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.

Jane Bruce

Final Touches

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

Jane Bruce

Pig Ears

Pig ears crackle fresh from the oven.

Jane Bruce

Gildas

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

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

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