Ep 5. Small Plates

Unique Eats is a show that explores the most innovative and delicious restaurants across the United States. With a focus on showcasing the unique culinary creations of each establishment, this series takes viewers on a journey to discover the best food that America has to offer.

In Season 1, Episode 5, titled "Small Plates," the show highlights six restaurants that specialize in small plates – or tapas-style – dishes. From traditional Mediterranean cuisine to modern fusion options, the restaurants featured in this episode offer a diverse range of flavor experiences.

The first restaurant to be featured is Boqueria in New York City. With locations in both Manhattan and Brooklyn, Boqueria serves up traditional Spanish tapas with a modern twist. Chef-owner Marc Vidal takes viewers on a tour of the restaurant's bustling kitchen, from sizzling shrimp to crispy croquettes and grilled octopus.

Next up is Mediterraneo in Hermosa Beach, California. Here, Chef-owner Joachim Weritz serves up authentic Mediterranean dishes with a California twist. From spicy lamb sliders to savory falafel, Weritz shows off the restaurant's commitment to using fresh, locally-sourced ingredients.

In Chicago, the show stops at Mercat a la Planxa, a restaurant that celebrates the traditions of Catalonia. Executive Chef Cory Morris takes viewers on a tour of the kitchen, highlighting the restaurant's signature dish – the paella. This Spanish rice dish is cooked over an open flame and loaded with flavor and succulent seafood.

The fourth restaurant on the list is in Denver, Colorado – Euclid Hall Bar & Kitchen. This gastropub specializes in small plates that pair perfectly with a selection of craft beers and wines. Chef Jennifer Jasinski shows off a selection of her favorite dishes, from truffle fries to beef shoulder tenderloin.

From there, the show heads to Portland, Oregon to visit Le Pigeon – a restaurant known for its inventive French-inspired cuisine. Chef Gabriel Rucker takes viewers on a tour of his kitchen, highlighting the restaurant's unique approach to traditional dishes. From foie gras profiteroles to beef cheeks with smoked eel, Le Pigeon offers a dining experience that is truly one-of-a-kind.

Finally, the episode concludes at The Bazaar in Los Angeles, California – a restaurant that merges traditional Spanish tapas with modern molecular gastronomy techniques. Chef Jose Andres shows off a variety of dishes that showcase the restaurant's innovative approach to cooking, including liquid olives and cotton candy foie gras.

Throughout the episode, viewers are treated to an inside look at each restaurant's kitchen and cooking process. The show also highlights the unique stories and personalities behind each establishment, providing a deeper understanding of what makes each restaurant so special.

Overall, "Small Plates" is a mouth-watering exploration of the tapas-style cuisine found at some of America's most innovative restaurants. From traditional Spanish tapas to modern fusion dishes, the small plates highlighted in this episode are sure to leave viewers hungry for more.