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Tapas Adela Restaurant in Fell Point, Baltimore. Spanish restaurant offers Baltimores Spanish cuisine with an eclectic array of savory tapas, Fells Point Restaurants, Baltimore, Maryland.
Tapas Adela Restaurant
814 S. Broadway
Baltimore, MD 21231
Phone: 410.534.6262
Cafe Andaluz on George IV Bridge, with nicely arranged bicycles, quick snap before the traffic obscured the view
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.
You can also view my images at : www.pixoto.com/williamcho
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! 😏
Martin and I shared these six tapas which were all absolutely delicious. Definitively not the last time at Abacco!
***
Martin und ich haben uns diese sechs Tapas geteilt, die absolut köstlich waren. Das war bestimmt nicht das letzte Mal im Abacoo!
Upper photo starting at 12 o'clock and going on clockwise *** Oberes Foto beginnend bei 12 Uhr und im Uhrzeigersinn weitergehend:
Calamares a la romana con mahonesa *** Fried calamares with mayonnaise *** Frittierte Tintenfischringe mit Mayonnaise
Patatas bravas *** Fried potatoes *** Gebratenen Kartoffeln
Albóndigas con salsa de tomate *** Meat balls with tomato sauce *** Hackbällchen mit Tomatensauce
Photo in first comment box starting at 6 o'clock and going on clockwise *** Foto im ersten Kommentarfeld beginnend bei 6 Uhr und im Uhrzeigersinn weitergehen:
Gambas a la plancha *** Grilled prawns *** Gegrillte Garnelen
Boquerones fritos *** Fried anchovis *** Gebratene Sardellen
Alitas de pollo en vino blanco y miel *** Chicken wings in white wine and honey *** Hühnerflügel in Weißwein und Honig
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?
Slow roasted beef cheeks in Oloroso with fava bean puree
Main - Restaurant Express 2011 AUD35
Meltingly tender beef cheeks, slow roasted to intensify the beefy flavour, went really well with the Oloroso tomato sauce. A splash of sour cream and a drizzle of olive oil gave it a richer mouthfeel, not that the gooey gelatinous cheeks really needed it. The fava bean puree was happy to sit in the background, providing a creaminess that did not make the dish overly rich.
Port Lincoln SA Kingfish with nasturtiums
Main - Restaurant Express 2011 AUD35
A decent sized serve of raw fish topped with the colourful and peppery leaves and flowers of the nasturtium, with a drizzle of olive oil. Slightly underseasoned, the kingfish really sang to my tastebuds with a sprinkle of black salt and pepper. The emulsion of the olive oil and a tart wine vinegar was delicious to the last drop.
Gem lettuce & chervil cress with crispy garlic, dried barberries & 12 year old Andalusian white balsamic
Accompaniment to main course - Restaurant Express 2011 AUD35
Crisp and refreshing, especially with the florally white balsamic vinegar. Pomegranate seeds make yet another appearance
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
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