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Milwaukee's Daily Magazine for Wednesday, Nov. 26, 2014

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In Dining

Spanish paella, traditionally cooked in large shallow pans over an open flame, will be a staple at Movida. (PHOTO: shutterstock.com )

Spanish restaurant Movida open in Walker's Point


Movida, a Spanish tapas restaurant, opened its doors Tuesday, Aug. 19 at 5 p.m.

Co-owned by Milwaukee friends Hemad Fadaifar, Andrei Mikhail and Aaron Gersonde, Movido – which means "movement" in Spanish – aims to bring the authentic flavors of modern Spain to Walker's Point.

The space at 524 S. 2nd St., which formerly housed INdustri Café, has been gutted completely and now sports a mid-century vintage modern look including wood accents and retro photographs from 1950s and '60s Spain. Dining tables are located on the first floor and the open second floor functions as lounge where guests can sip drinks and nibble on tostas and other snacks.

The menu, which also includes paella and tapas dishes like stuffed piquillo peppers, was a collaboration between Chef Tom McGinty and Mikhail, who recently moved to Milwaukee after living in Spain for 15 years and managing a popular restaurant and lounge in downtown Madrid for the past seven.

First courses include gazpacho with yellow tomatoes, banana peppers and cucumbers ($6.50), along with items like Padron peppers served with sea salt and sherry syrup ($5).

Meanwhile, cheeses like Manchego ($5), Canarejal ($11), Cabrales ($6.50) sit alongside Spanish charcuterie staples like Jamon serrano ($7.50) and Sobrasada, chorizo spread ($6).

Lomo Tosta includes pork tenderloin, brie and pickled apricots ($12) and pepito – sandwiches – include options like cider braised pork belly with quince aioli ($10) or crisp squid with lemon aioli ($9).

Paella options – which are made to order, so they include a 30-minute wait – include the Movida with frog legs, snails, beans, piquillo peppers and goat cheese ($15) as well as a seafood paella with shrimp, squid, chorizo and spinach ($14) and vegetable ($12).

The tapas menu includes shrimp with peppers and herbs ($9.5), salt cod and potato fritters ($8) and duck eggs with potato and chorizo ($7.5).

Mikhail says that, while McGinty will continue to consult with the restaurant, he will be at the helm in the kitchen.

"We are going to respect the traditional recipes and cuisine of Spain," he says. "But we've brought it up to speed insofar as what is being presented now in and around Spain."

The bar will focus on cocktails and Spanish wines, including beverages like basil blood orange sangria.

Open Tuesday-Sunday, 5 p.m.-midnight. Reservations can be made by calling (414) 224-5300.


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