(Updated at 12:10 p.m.) The wait to try the winner of last year’s Ballston Restaurant Challenge is over: SER, the traditional Spanish restaurant, is open for business.
Serving dishes from every region of Spain, chef and co-owner Josu Zubikarai doesn’t shy away from the idea that only “foodies” might try certain items from his menu, like the Txipirones — squid in its ink, tentacles and all.
“Spain is less than half the size of Texas, but the variety of food is incredible,” Zubikarai said from his resturant at 1110 N. Glebe Road yesterday. He’ll cook up baby eels, octopus and barnacles. “I love barnacles and the baby eels are very good, but I know not everyone will order them.”
While some of the dishes suit the more adventurous, the chef who founded D.C.’s La Taberna del Alabardero 26 years ago is also happy to offer up Spanish crowd pleasers like six different kinds of paella, including seafood, duck and rabbit. He’s especially proud of his bacalao al pilpil, a traditional Spanish cod dish made in a salt and olive oil emulsion.
SER — which is both the Spanish word for “to be,” and an acronym for “Simple. Easy. Real.” — is in the midst of a soft opening the next two days, offering 20 percent off all food. Thursday will be the restaurant’s grand opening. SER will only open for dinner, at 5:00 p.m., until Monday, March 16, when it will start serving lunch at 11:00 a.m.
Happy hour is every day from 4:00 to 7:00 p.m. at the bar, which also features an extensive list of cocktails, three different sangria options and eight different sherries.
Customers will not only be able to enjoy Zubikarai’s traditional seafood options, but they can also order plates of Spanish charcuterie and a “cochinillo,” which is a roasted suckling pig and serves up to three people for $58. It’s safe to say there are not many restaurants in Arlington offering such dishes.
The bold menu is partly a representation of the special circumstance SER — which is co-owned by Javier Candon, whose wife, Christiana, is “the face” of the business — finds itself in. As the winner of the Restaurant Challenge, after the other finalist, D.C. chef Victor Albisu, dropped out, the restaurant was given a year of free rent and an interest-free, $250,000 loan. SER can afford to find a customer base without having to compromise with a more broadly appealing menu.
That’s music to Zubikarai’s ears, because he reminisces about the days back in Spain when restaurant critics wouldn’t write about an establishment until it had been open at least three years.
“In Spain, people love bullfighting and they say a restaurant is like a bull: it has to be 4 or 5 years old before it’s ready to fight,” he said. “With the year of free rent, we can hire more people, spend that money on training and have much more opportunity to find customers.”