Tapas at Jordan’s
Small plates,
long evenings.
Spain and the Mediterranean by way of a Cuban kitchen: torched cheese, cured meats, warm cazuelas, and a chef’s creation that changes with the market. Everything is built to be shared and pushed toward the middle of the table.
Our chef
Chef Alfredo Huidobro
Born in Mexico City in 1969, Alfredo was hired in New York in 1987 and cooked his way through several restaurants before becoming an executive chef in Martha’s Vineyard in 1997.
His decades of experience shape every plate that leaves the pass — refined, confident, and built for sharing.
Jordan’s today
A chef’s return
For twenty years he managed and led the kitchen at the former sister restaurant La Trattoria Cafe Napoli. Today he brings that same steady hand to Jordan’s Wine Bar and Cellar.
Gloria poured wine long after she cooked — which is why the list here is treated with the same respect as the food.
From the kitchen
Plates as they left the pass
Real photographs from Gloria’s kitchen and Alfredo’s line — not a styled shoot.