Earlier today, it was announced that Jaleo by Chef José Andrés — along with its Counter Service component, Pepe — will open in Disney Springs this coming Sunday, March 17th.
In its opening phase, the West Side restaurant will be serving dinner. Pepe will be open for both lunch and dinner, and lunch service will begin inside the main restaurant later this month.
Now that we’ve talked logistics, let’s talk FOOD! The menu will showcase the traditional and contemporary Spanish cuisine that Chef Andrés is known for at his four other U.S. Jaleo locations. (The Disney Springs location will be his first in Florida, as well as the largest Jaleo.)
An extensive selection of tapas, paellas, sangrias, and Spanish wines and sherries and more will all be featured on the menu.
Embutidos (cured ibérico ham, pork chorizo, and spreadable cured sausage) and quesos (cheese from cow, goat, and sheep’s milk) will include the Queso Massimo, an Asturian raw cow’s milk cheese which is made exclusively for Chef José Andrés and Jaleo. It’s cured for four months with the pulp from Asturian apples.
Paellas cooked over a wood-fired paella pit will be available by the plate or pan, with select specialty paellas to be available each night and full pans prepared to order for groups of eight or more.
Ensaladas y Mas will include Gazpacho estilo Algeciras (classic chilled Spanish soup made with tomatoes, cucumbers, and peppers), Ensalada de coles de bruselas con albaricoques, manzanas y jamón serrano (warm Brussels sprouts salad with apricots, apple, and serrano ham), and Ensalada de remolacha con citricos, a salad of red beets, citrus, Valdeón cheese, and pistachios with sherry dressing.
Plates for sharing will feature traditional chicken fritters (Croquetas de pollo) and Aceitunas modernas y clásicas – ‘Ferran Adrià’ liquid olives and gordal olives stuffed with piquillo pepper and anchovy — and a Spanish omelette for the table.
Seafood options will include sautéed baby squid from southern Spain with white beans (Puntillitas salteadas con alubias), seared scallops with pine nut sauce, raisins, and PX reduction (Vieiras con salsa de piñones), and Gambas a la Zahara – head-on shrimp which will be prepared tableside.
What would you like to order at Jaleo? Please let us know with a comment!