{"id":488,"date":"2011-05-24T14:52:48","date_gmt":"2011-05-24T12:52:48","guid":{"rendered":"http:\/\/www.restaurantestevet.com\/wpre\/?p=488"},"modified":"2011-05-24T14:52:48","modified_gmt":"2011-05-24T12:52:48","slug":"david-de-jorge","status":"publish","type":"post","link":"https:\/\/www.restaurantestevet.com\/zh-hans\/david-de-jorge\/","title":{"rendered":"David de Jorge"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.restaurantestevet.com\/wpre\/wp-content\/uploads\/2014\/02\/ETB_Robin-Food_David-de-Jorge_2-300x199.jpg?resize=300%2C199&#038;ssl=1\" alt=\"ETB_Robin-Food_David-de-Jorge_2\" width=\"300\" height=\"199\" class=\"alignright size-medium wp-image-571\" \/>Es un alivio que a\u00fan queden tantas casas de comidas y que en esta todo sea aut\u00e9ntico. Desde las mesas o las banquetas, hasta los manteles a cuadros. Este castizo local, frecuentado por las gentes del mundo de la cultura, el espect\u00e1culo y la far\u00e1ndula, destila el ambiente bohemio tan caracter\u00edstico de la Ciutat Vella y de los tipos que conspiraron por all\u00ed, como Manolo V\u00e1zquez Montalb\u00e1n o Terenci Moix; adem\u00e1s de quienes representaron la esencia de la Barcelona de los a\u00f1os 60 y 70, que encontraron en esta tasca una sabrosa cocina burguesa y tambi\u00e9n obrera, servida sin complejos.<br \/>\nLos a\u00f1os de la degradaci\u00f3n del barrio y la modernizaci\u00f3n de la ciudad fueron los de su olvido, seg\u00fan cuentan. As\u00ed las dificultades obligaron a mudar de pellejo. Convertido en restor\u00e1n del mont\u00f3n, lavado, sin encanto, en el que se sentaban los empleados de las oficinas cercanas, que zampaban all\u00ed su rancho con un ticket de empresa, apurando caf\u00e9, copa y Faria.<br \/>\n<!--more Continuar leyendo--><br \/>\n<strong>Parejas, culturetas y dem\u00e1s<\/strong><\/p>\n<p>Una cuarentena de comensales puede disfrutar de los platos t\u00edpicos de Estevet, bien resueltos y a precios asequibles. Esa vieja f\u00f3rmula de toda la vida hacia la que los locales m\u00e1s sensatos miran desde hace tiempo, pues no est\u00e1 el horno para bollos. Sobre su clientela, parecen vecinos del barrio, parejas j\u00f3venes que llegan en bicicleta, solitarios o cuadrillas trajeadas de culturetas que aterrizan aqu\u00ed para calmar el hambre que provoca pasearse por los museos de la zona.<br \/>\nAnchoas de L\u2019Escala y pan con tomate, croquetas, bu\u00f1uelos de bacalao, berberechos al ajillo, cal\u00e7ots con romesco, patatas Can Tom\u00e1s, canelones de la casa, bacalao a la llauna, pescados planchados o rebozados y unas carnes de verdadero infarto: espalda de cabrito, sesos de cordero a la romana, cap i pota con sanfaina, butifarra con jud\u00edas, manos de cerdo y caracoles, \u00a1c\u00f3manse un ciento!<br \/>\nDec\u00eda Josep Pla que \u00aben su concepci\u00f3n del mundo, los caracoles juegan un gran papel y sirven para clasificar a la gente\u2026 Pau es un 50 caracoles\u2026 Pere un 150 caracoles\u2026 Berenguer un 200 caracoles\u00bb. \u00c9l mismo era un 20 caracoles, \u00aby los que no llegan a esa cantidad forman el mundo de los escomendrijos, una especie de limbo sin fuego ni luz, ni brasa ni humo\u00bb. \u00bfCu\u00e1ntos se comer\u00edan ustedes? Yo soy un 300 caracoles, aunque est\u00e9 mal decirlo y corra el riesgo de que se entere mi dietista.<br \/>\nNo sean tan borricos y dejen hueco para la crema catalana bien tostada, caf\u00e9 y cubata. Beban cerveza Moritz bien fresca y vino del Priorato. Por cabeza, pagar\u00e1n apenas 30 euros y con suerte les atender\u00e1 una artista de la pista, especie de camarera italiana tan hermosa como Sof\u00eda Loren, \u00a1gua!<\/p>\n<p>Fuente: <a href=\"http:\/\/www.elcorreo.com\/vizcaya\/ocio\/gps\/gastronomia\/200511\/restaurante-calestevet-david-de-jorge.html\" target=\"_blank\">elcorreo.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Es un alivio que a\u00fan queden tantas casas de comidas y q [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-488","post","type-post","status-publish","format-standard","hentry","category-articulos-en-prensa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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