"Start your meal with the peach-topped grilled provolone, served sizzling on a cast-iron skillet."
on Provoleta
"The creative Colombian chef and co-owner has vamped up classics: provoleta is paired with pear and greens, while honey and corn put the sweet into sweetbreads, a revolutionary and mouth-watering combo."
on Provoleta
"This modern parrilla caused a buzz when it opened in 2014. The menu is limited but everything on it is spectacular, from the crispy provoleta (barbecued cheese) to the tenderloin and rib cuts."
on Provoleta
"Of course it wouldn’t be a visit to the parrilla without trying the provoleta, which is smoked and served with a peach or pear, salsa criolla, and greens. Cheesy, smoky, fried, sweet, salty, crunchy; come to my mouth and stay there forever."
on Provoleta
"My recommendations aka everything I ate- goat cheese provoleta (giant disk of grilled cheese)."
on Provoleta
"Provoleta with peaches is a must for a starter."
on Provoleta
"The provoleta has a flakey layer on the top—the Spaniards double checked that it wasn’t a crisp piece of pancetta—to reveal the rich chewy cheese underneath. The rich cream flavor is offset by pear preserves and a light chimichurri."
on Provoleta
"To start, you can’t go wrong with the goat cheese provoleta (served with fresh peaches)."
on Provoleta