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The Fullerton Pavilion is a first-of-its-kind floating dome structure set on Marina Bay between One Fullerton and Clifford Pier. Catalunya, a trendy contemporary Spanish restaurant and reputably one of the world's top eateries currently taking the space. It has an observation deck on the roof.
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Cafe Andaluz on George IV Bridge, with nicely arranged bicycles, quick snap before the traffic obscured the view
Inside the stately halls of the Waldorf Astoria Washington DC, the culinary imagination of Chef José Andrés comes to life through elegant Spanish small plates. These three photographs showcase signature tapas from his menu: Pan con tomate with cured meats, golden croquetas, and pulpo a la gallega, each plated with precision on white marble.
The first dish features thin slices of jamón ibérico, lomo embuchado, and chorizo, paired with crisp pan con tomate—freshly grated tomato and olive oil over grilled bread. The charcuterie, rich with umami and tradition, glistens on a rustic serving board, a nod to the rural tables of Spain. Andrés' reverence for simple, high-quality ingredients is evident in every bite.
Next come the croquetas, perfectly cylindrical and fried to a golden crisp. These classic Spanish fritters are typically filled with creamy béchamel and jamón or seafood, offering a rich, molten interior beneath the crunchy shell. They’re presented neatly on white cloth, their texture and form inviting immediate indulgence.
Finally, the pulpo a la gallega—grilled octopus with paprika, potatoes, and olive oil—is reimagined with charred tentacles, diced chorizo, crispy potato cubes, and fresh scallions. The flavors are bold, smoky, and elevated by Andrés’ signature technique: honoring tradition while pushing it forward. This isn’t rustic village fare—it’s tapas with elegance and spectacle, served beneath chandeliers in a former post office building turned five-star hotel.
Dining at José Andrés’ restaurant in the Waldorf Astoria is more than a meal—it’s a cultural experience. The grand interior and José’s culinary storytelling converge in a space where history, hospitality, and heritage intersect. These photos document that experience with vibrancy: the glistening fat on the jamón, the golden sheen on the croquetas, the deep paprika hues of the octopus, and the gleam of natural light reflected from marble tables.
This is Washington DC dining at its most elevated and globally inspired. Whether you’re a local foodie, culinary traveler, or admirer of Spanish cuisine, these dishes represent the heart of modern Iberian gastronomy in the American capital. José Andrés, a humanitarian as well as chef, serves not just food but a philosophy: one of generosity, bold flavor, and the joy of sharing.
Inside the stately halls of the Waldorf Astoria Washington DC, the culinary imagination of Chef José Andrés comes to life through elegant Spanish small plates. These three photographs showcase signature tapas from his menu: Pan con tomate with cured meats, golden croquetas, and pulpo a la gallega, each plated with precision on white marble.
The first dish features thin slices of jamón ibérico, lomo embuchado, and chorizo, paired with crisp pan con tomate—freshly grated tomato and olive oil over grilled bread. The charcuterie, rich with umami and tradition, glistens on a rustic serving board, a nod to the rural tables of Spain. Andrés' reverence for simple, high-quality ingredients is evident in every bite.
Next come the croquetas, perfectly cylindrical and fried to a golden crisp. These classic Spanish fritters are typically filled with creamy béchamel and jamón or seafood, offering a rich, molten interior beneath the crunchy shell. They’re presented neatly on white cloth, their texture and form inviting immediate indulgence.
Finally, the pulpo a la gallega—grilled octopus with paprika, potatoes, and olive oil—is reimagined with charred tentacles, diced chorizo, crispy potato cubes, and fresh scallions. The flavors are bold, smoky, and elevated by Andrés’ signature technique: honoring tradition while pushing it forward. This isn’t rustic village fare—it’s tapas with elegance and spectacle, served beneath chandeliers in a former post office building turned five-star hotel.
Dining at José Andrés’ restaurant in the Waldorf Astoria is more than a meal—it’s a cultural experience. The grand interior and José’s culinary storytelling converge in a space where history, hospitality, and heritage intersect. These photos document that experience with vibrancy: the glistening fat on the jamón, the golden sheen on the croquetas, the deep paprika hues of the octopus, and the gleam of natural light reflected from marble tables.
This is Washington DC dining at its most elevated and globally inspired. Whether you’re a local foodie, culinary traveler, or admirer of Spanish cuisine, these dishes represent the heart of modern Iberian gastronomy in the American capital. José Andrés, a humanitarian as well as chef, serves not just food but a philosophy: one of generosity, bold flavor, and the joy of sharing.
Inside the stately halls of the Waldorf Astoria Washington DC, the culinary imagination of Chef José Andrés comes to life through elegant Spanish small plates. These three photographs showcase signature tapas from his menu: Pan con tomate with cured meats, golden croquetas, and pulpo a la gallega, each plated with precision on white marble.
The first dish features thin slices of jamón ibérico, lomo embuchado, and chorizo, paired with crisp pan con tomate—freshly grated tomato and olive oil over grilled bread. The charcuterie, rich with umami and tradition, glistens on a rustic serving board, a nod to the rural tables of Spain. Andrés' reverence for simple, high-quality ingredients is evident in every bite.
Next come the croquetas, perfectly cylindrical and fried to a golden crisp. These classic Spanish fritters are typically filled with creamy béchamel and jamón or seafood, offering a rich, molten interior beneath the crunchy shell. They’re presented neatly on white cloth, their texture and form inviting immediate indulgence.
Finally, the pulpo a la gallega—grilled octopus with paprika, potatoes, and olive oil—is reimagined with charred tentacles, diced chorizo, crispy potato cubes, and fresh scallions. The flavors are bold, smoky, and elevated by Andrés’ signature technique: honoring tradition while pushing it forward. This isn’t rustic village fare—it’s tapas with elegance and spectacle, served beneath chandeliers in a former post office building turned five-star hotel.
Dining at José Andrés’ restaurant in the Waldorf Astoria is more than a meal—it’s a cultural experience. The grand interior and José’s culinary storytelling converge in a space where history, hospitality, and heritage intersect. These photos document that experience with vibrancy: the glistening fat on the jamón, the golden sheen on the croquetas, the deep paprika hues of the octopus, and the gleam of natural light reflected from marble tables.
This is Washington DC dining at its most elevated and globally inspired. Whether you’re a local foodie, culinary traveler, or admirer of Spanish cuisine, these dishes represent the heart of modern Iberian gastronomy in the American capital. José Andrés, a humanitarian as well as chef, serves not just food but a philosophy: one of generosity, bold flavor, and the joy of sharing.
How delightfully convenient it must be to be 'Living Las Vegas' in a great luxurious resort and casino where you and your very lovely lady can on any given date night dine Italian, dine French, do a big juicy steak, do Thai, do Chinese, have great seafood -- or dine on Spanish Tapas! 😋
So Stay Hungry Every Day! 😏
You and your very lovely lady seem to have developed a hearty hunger for these Spanish Tapas -- especially the various Pork plates (Spicy Spanish Pork Chorizo or Beef & Pork Meatballs.) Or is it the refreshing Sangria y'all seem to find so irresistible? Perhaps you should call your woman at the Monte Carlo cabaña pool and see if she'd be willing to meet you here around 1pm for your final lunch. What do you think?
Free hand based in the "Fileteado porteño" style, a traditional painting from Buenos Aires, Argentina.
Acrylic on wood and varnish finish for Vinos & Tapas, spanish restaurant in Brighton, England, UK
Syrian lentils on crouton with crispy onion
Salt cod & garlic shoot croqueta
Serrano Jamon from Aragon, Spain
Tapas entree - Restaurant Express 2011 AUD35
Three choices in the tapas entree to showed off the Moorish influences with the tender Syrian lentils smoky with cumin, on a wafer of a crunchy crouton, topped with some fried onions for a bit of zing. More interesting that raw oysters!
On to a more traditional Spanish tapas with the croqueta with its creamy bechemel interior flecked with a slightly musky bacalao salted cod and mildly garlicky shoots, all encased in a golden crisp breadcrumbed cocoon. Very delicious.
And to round of the tapas, several thin slices of rather young Serrano Jamon. Good and salty.
www.melbournefoodandwine.com.au/
Añada
(03) 9415 6101
197 Gertrude St, Fitzroy VIC 3065, Australia
Reviews:
- Anada - by John Lethlean, The Age, April 8, 2008 14.5/20
- Anada - Urbanspoon 88%
- Anada - Angela Costanzo, CitySearch Melbourne, May 2008 4.5 stars
Syrian lentils on crouton with crispy onion
Salt cod & garlic shoot croqueta
Serrano Jamon from Aragon, Spain
Tapas entree - Restaurant Express 2011 AUD35
Three choices in the tapas entree to showed off the Moorish influences with the tender Syrian lentils smoky with cumin, on a wafer of a crunchy crouton, topped with some fried onions for a bit of zing. More interesting that raw oysters!
On to a more traditional Spanish tapas with the croqueta with its creamy bechemel interior flecked with a slightly musky bacalao salted cod and mildly garlicky shoots, all encased in a golden crisp breadcrumbed cocoon. Very delicious.
And to round of the tapas, several thin slices of rather young Serrano Jamon. Good and salty.
www.melbournefoodandwine.com.au/
Añada
(03) 9415 6101
197 Gertrude St, Fitzroy VIC 3065, Australia
Reviews:
- Anada - by John Lethlean, The Age, April 8, 2008 14.5/20
- Anada - Urbanspoon 88%
- Anada - Angela Costanzo, CitySearch Melbourne, May 2008 4.5 stars