Our NRT gathering for December was at Con Sol in Cambridge. We arrived on a freezing winter night to an almost empty room. It is a cute space with warm brick and adobe tones and Spanish, Portuguese artifacts on the walls. The room was quite cold that we asked the waitress to turn up the heat. She said she would have to ask the manager but it didn’t get warmer all evening. In fact, several of us were sitting with our hats and coats on.
We ordered several appetizers and a few entrées for the table and we shared everything. For tapas we ordered the camarone ajillo, chourico, costillar lacado, rissos camarones, olive plate, and pasties bacalhau. The tapas came out extremely slowly. On the whole the tapas weren’t great; several felt premade or packaged. The rissos camarones (shrimp cakes) and the pasties bacalhau (salted cod cakes) felt as though they were packaged and just fried there. The lacked in flavor and freshness. The olive plate was just canned olives topped with minced garlic. The only stand out of the tapas was the costillar lacado which was a slow cooked beef rib with an apple glaze. The beef was very tender and nicely enhanced with the sweet glaze.