Cuisine(s)
Pacific Northwest, Spanish
Price Scale
$$
Description

Chef John Gorham imports the rowdiness of a tapeo in Andalucía to his Spanish-inspired east-side eatery. There’s a little French and a pinch of Northwest thrown into the mix— evinced by the creamy sherried chicken-liver mousse and the garden-fresh salads made from local greens—but it’s all guided by the spirit of boisterous tapas. Expect flavorful paellas, fried green tomatoes with pickled mayo, juicy craband- pork croquettes, seared scallops and braised lamb with apricots and coriander, and salt-cod fritters, not to mention bottles of pétillant txakoli and robust Rioja from the modest wine list.

Meal Times
Dinner
Location

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