Valsos Table & Bar

When Chef Alex Herrara opened his own restaurant, he was passionate about three things.

“Our family, our legacy, our happiness is the legacy in our restaurant.  It's what we work for and it's what makes us happy.  We have quality of life.  And when you have quality of life outside you bring happiness into the restaurant to our employees, ourselves and our customers”

And you can find all of that happiness when you grab a seat at Valso’s Table.

Located in Revere, Valsos Table and Bar is a casual spot just blocks from Revere Beach.  So the place is decorated honoring the area’s rich history with iconic shots of yester-year and a menu with dishes that represent the city’s diverse culture.

“When we created the menu, we wanted to bring diversity.  We wanted to have a little bit of everything for people.  If they want to have a pasta, there’s pasta available if they want to have something Spanish.  You know?”

And he created a welcoming vibe that makes first timers feel like family.

“Every time  a guests come into our into our door we want to make them feel special and we want to make sure that they when they leave, they leave happy and they want to make sure that when it comes back.”

So Phantom got off the beach, and got out the menu in search of the PERFECT MEAL.

Appetizers will take your tastebuds on a trip around the globe, with dishes like these Spanish meatballs spiked with cilantro and paprika and served with whipped ricotta, sweet and satisfying Gran Marnier Shrimp and a pair of arepas topped with fresh shrimp and avocado...or this one with unctuous duck confit, sweet plantains, arugula and Romesco aioli.

“You got some bitterness from the arugula. Sweetness from the plantain.  You’ve got the flavor from the duck confit, along with the cheese that we put in there as well. it is delicious.

But the must order appetizer is something called cocoli , a dish Alexi discovered while traveling in Italy.

“I saw this in Florence 15 years ago.  We take prosciutto di parma and we take the pizza dough.  We fry it and then we take some goat cheese and we whip it add some spices, a little bit of honey. The idea with the cocoli is to take the bread that has been fried.  Open it like a sandwich, spread the cheese on it.  Add the prosciutto and eat it like a sandwich.   It's simple but the flavor is great.”

Pizzas here are thin and ultra crispy because they start on the grill.

"Our pizza is different from other pizzas. When we make our dough.  We par cook it in the grill.  We put some oil on the top of the dough.  We flip it and we put our ingredients on top and finish in the oven.”

And while Phantom usually goes for a Margherita pizza, here he recommends getting this one made with local Bianco sausage, caramelized onions, and braised Swiss chard.

"So when you eat that pizza, you got the sweetness from the marinara, the beautiful flavor from Bianco sausage and the tangy flavor from the Swiss chard.”

And pasta lovers are taken care of during every course.

WIth appetizers like this unique yucca gnocchi tossed in a light cream sauce with assorted mushrooms and roasted corn.  Or entrees like their famous slow simmered Bolognese- another dish inspired from Alex’s travels.

“Our Bolognese is made with veal pork and beef and it’s cooked for over four hours. So it takes a long time to cook.  When you put it in your mouth, it melts in your mouth”

Other entrees include the Churrasco- a perfectly seasoned Angus strip steak, cooked and served with a chimichurri sauce you won’t soon forget.

“The chimichurri sauce is made by hand. We take onions, cilantro, parsley, thyme, vinegar.  And once you eat it, the chimichurri gives an escalated flavor. It's a fresher way of eating steak.“

Seafood lovers will want to try out the Paella Valencia with fresh seafood, chicken and Spanish chorizo for some extra flavor.

But it’s the burger that is the must order of the entire menu. Made with a house blend of beef and bone marrow.  Smothered with cheese and topped with crispy onions, this burger should be on everyone’s bucket list.

"So you have the flavor from the burger.  You have the smokiness from the bacon, they have a little fatty from the cheese as in the sweetness from the sauce. The best way to eat is with bare hands...It doesn't matter you get dirty I mean that's how we recommend it to eat it.

To end your meal, a sweet is a must, and there’s nothing tastier than Valso’s White Chocolate Bread pudding.  Made with brioche, white chocolate and coconut and then topped with a rich bourbon caramel sauce and ice cream.

"When you when you bite into it you get that tropical flavor from the coconut and then you get that sweetness and a softness from the bread along with the ice cream that is cold and the bourbon caramel sauce so it's layers and layers and layers of flavor in goodness."

Cocoli, Sausage Pizza, the Burger and the White Chocolate Bread Pudding make for the PERFECT MEAL at Valsos Table.