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Taberna Medalla
1049 Ave. Ashford
San Juan, PR 00907
Phone
787.724.5570
Hours
WE – TH ▹ 5:00PM TO 10:00PM
FR – SA ▹ 5:00PM TO 11:00PM
SU ▹ 4:00PM TO 10:00PM
Price
$49
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Taberna Medalla
Taberna Medalla is a tavern-gastropub that offers an innovative culinary proposal to create the perfect pairing with the beers from the Cervecera de Puerto Rico portfolio. These can be enjoyed together with the gastronomic offer developed by Chef María Mercedes Grubb, recognized as the first Puerto Rican woman nominated for the James Beard Foundation Best Chef Award and recognized as one of the best chefs on the island by Food & Wine magazine. We are committed to creating a welcoming environment where the client can enjoy the sea breeze, quality food and good beers.
Taberna Medalla es una taberna-gastropub que ofrece una propuesta culinaria innovadora para crear el maridaje perfecto con las cervezas del portfolio de Cervecera de Puerto Rico. Estas se pueden disfrutar junto con la oferta gastronómica desarrollada por la Chef María Mercedes Grubb, reconocida como la primera mujer puertorriqueña nominada al Premio Mejor Chef de la Fundación James Beard y reconocida como una de las mejores chefs de la isla por la revista Food & Wine. Nos comprometemos a crear un ambiente acogedor en donde el cliente pueda disfrutar la brisa del mar, comida de calidad y buenas cervezas.
Chef María Mercedes Grubb
A native of San Juan, María Mercedes Grubb grew up surrounded by her parents’ modest food vending business. María made a move and immersed herself in the New York City international culinary world where she worked in some of Manhattan’s leading kitchens. She worked for years under James Beard award winner Chef Gabriel Kreuther at the Modern, a renowned 3 star New York Times and a Michelin Star Alsatian restaurant. She was also part of the opening team at two major restaurants: Bar Basque, a restaurant focusing on Spain’s Basque Region Cuisine, and Maialino, Danny Mayer’s Italian restaurant in the trendy Gramercy Park Hotel.
María attended culinary school at the French Culinary Institute in New York City where she received the prestigious Outstanding Service Award. She also returned to the FCI in 2011 to serve as Sous Chef for independent events before relocating in Puerto Rico.
Here, along with her brother, she started UDC (Underground Dining Club), PR’s pioneer pop-up restaurant with an emphasis in seasonal cooking, international ingredients and cuisines and a communal table, designed for the guests that adventure into an undisclosed location.
Although she is still involved with UDC, currently you can find her at Gallo Negro in Santurce as the Executive Chef of her brother’s new venture, a restaurant and a whiskey bar. María’s food continues to focus on the use of freshest and seasonal produce with an emphasis on taste and whimsical composition and presentation highlighting perhaps unknown international ingredients and cuisines.
In 2019, Chef María Mercedes was nominated to a James Beard Award for Best Chef and was selected as one of the chefs leading Puerto Rico’s culinary renaissance by Food & Wine Magazine.
PUERTO RICO RESTAURANT WEEK™ MENU
$49*/pp
Choose one for each course
~AMUSE BOUCHE~
MAHI TARTARE SERENATA
Avocado, Batata Chip, Tomato, Egg, Pickled Onion
●
BCC DEVILED EGG
Blue Cheese Mix, Celery, Szegedi Paprika
~APPETIZER~
CAPRI AQUÍ
Queso Fresco Local, Tomate, Albahaca, Parcha Balsamic
●
CORN CHOWDAH
Pana, Ají-Chili Oil, Crispy Ajo, Recao, Pimenton de la Vera, Carne Ahumada
~FIRST COURSE~
CHOUCROUTE BORICUA
Yuca, Alcor Sausage, Medalla Brined Pork Loin, House La Ceba Bacon, Sauerkraut
●
PATO A LA CHINA DEL PAÍS
Duck Breast, Lemongrass, Star Anise, Ginger, Fideos de Arroz
LUCÍA PATISSERIE APPLE STRUDEL PIE
●
PAPAYA MELBA
*Does not include tax or tip
Local Ingredients: mahi-mahi, batata, queso fresco, tomato, passion fruit, longaniza de Alcor, La Ceba bacon, orange (china del país), papaya
Caribbean
Gastropub
Puerto Rican
