I was going to come up with some ridiculous pun on Seny's name (pronounced "sehn") but at 4 PM on a Tuesday, it's pretty lost on me. I'll let my readers (or The Boyfriend) fill in on that one. It would be a "Seny" to skip this restaurant? That might work.
For some reason, Terry and I wanted tapas on Saturday night. I wanted something that could potentially be light, and we definitely wanted to try something new. We looked at Relish in Mason, but their menu looked less like tapas and more like entrees, so we decided on Seny.
Seny, in case you didn't know, is owned by the Maier family of Frisch's Big Boy fame. Don't worry-- no tartar sauce and fish sandwiches here. Their son, Travis, went to culinary school and apprenticed in Spain, then came back here and opened a restaurant. There has been a bit of controversy, mostly because Travis Maier isn't as experienced on paper as some of his chef-owner counterparts in the city, and I had heard some mixed reviews. Instead of heeding the gossip, we decided to dive in.
We were pleasantly surprised.
There were two menus: tapas modernas and tapas tradicionales, as well as a daily special list. We ordered mainly from the tapas tradicionales list, as well as the scallops from the tapas modernas.
Patatas bravas: smoldering hot potatoes, fried and covered with mayonnaise. What's not to like? The mayonnaise is heavy on the paprika, which made it smoky and lovely, and the potatoes were crisp on the outside and soft on the inside. Very filling.
White gazpacho: this was the most surprising yet delightful dish of the evening. A soup, made traditionally-- almonds, garlic, breadcrumbs, olive oil and grape puree. At the bottom? Sliced grapes. This was sweet, cool. refreshing, garlicky-- all at the same time. I've found a recipe for it and I'm going to have to make it this summer. I think I prefer it to the more well known tomato based gazpacho.
Concord grape gelee-- not your mama's grape jelly, this was slightly sweet and a little richer than the Welch's variety you're used to. You got a bite of it in just about every bite of the rest of the dish.
Blackberry spheres-- not heavy on the blackberry, indeed, a bit lighter and less jammy than I was expecting.
Grape caviar-- green grapes processed into a caviar-like "puree".
Vanilla pearls-- tiny beads of vanilla flavor
Vanilla char-- the dish was brought out with a bit of still-smoking vanilla bean, which is an amazing scent.
Chanterelle mushrooms-- for the woodsy quality in the wine. Very different.
paprika-- for a touch of spice
a tiny bit of edible rose
The entire plate was surrounded by a bit of rosewater foam and watercress. The entire dish was an experience, and after taking a bite, then taking a sip of the wine, each element the chef was highlighting was apparent. It was beautifully done, and one of the more impressive dishes I've seen in Cincinnati. Price? $11. Not bad, really.