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Spanish West Loop

On Wednesday, September 28, Salero will collaborate with Chef de Cuisine David Chapman and Sous Chef Bill Walker from Green Zebra to develop a menu of pintxos for the restaurant’s Pintxos and Porrons event. Hosted from 5 pm - 10 pm, pintxos will be priced $1-$5/pintxo paired with a porron of wine for $25 or cider for $20. Among the evenings menu of pintxos is a Wild Mushroom Fondue with Grilled Pumpkin and Brioche Croutons.


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