Gordita's owner Jamie Webb (left) and general manager Logan Moore. Photo: Harrison Saragossi
In Spanish, gordita is an affectionate term for a plump little girl - and it also refers to a type of pastry.
Opening in the M&A building in Fortitude Valley, the restaurant's neighbours will be Papa Jack's, Locanda Osteria and Bar, and Mighty Mighty. It is owner Jamie Webb's fourth Brisbane venue - he also owns Cabiria and Peasant at the Barracks, as well as Lefty's in Caxton Street.
The menu has been a collaboration between Alfonso Ales, executive chef Shaun Hunt and head chef David Palasi and is (unsurprisingly) Spanish, but Webb says it's a little posher than Peasant, with a southern Spanish focus.
Small plates including the intriguingly named 'Rabo de Toro'- Andalusian ox tail stew with 'musical potatoes' (apparently the potato chips make a 'musical' sound when bitten) are priced between $5 and $20 and large plates like stuffed calamari with squid ink sauce and garlic fried Calasparra rice are $20 to $40.
There are also four types of meat to serve two, carved off the bone at the table. The drinks list meanwhile, traverses both Spain and the rest of Europe with an Iberian-influenced cocktail list, while a stylish wine list gathered from around the world has the addition of an impressive reserve list for those with deeper interest and pockets. Seating 120 with 40 al fresco, Gordita will be open for lunch and dinner seven days a week.