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Tapas Club does a pretty decent weekday set lunch including this steak and chips set, with a salad starter. I had churros for dessert too :-)
The steak was done just right. Enjoyed it.
Tapas, the Spanish custom of sharing lots of little plates so that diners can eat more, is making its way to the American table. The food is seductive, earthy, robust, and flavorful. There are no starters in this course; all dishes are the main event. Recipes include Roasted Sweet Onions with Cabrales Blue Cheese; Saffron Risotto Cakes with Shrimp and Chile and Chive Oils; Tacos of Flank Steak with Red Onion Jam and Horseradish Crème Fraîche; Oven Roasted Mussels with Garlic Herb Butter; and Braised Chicken Thighs with Garlic and Lemon and Mashed Potatoes. Lastly, it wouldn’t be Tapas without Albondgas—meatballs made with beef and pork presented with a garlic mayonnaise or in a simple tomato sauce.
www.cookingschoolsofamerica.com/cambridgeculinary/index.p...
Jose A. Bejarano ©2009
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Rantasipi, Actitis hypoleucos. Sahalahti 20.5.2015. Tyttösipi ilmaantui tavanomaiseen tapaan laiturillemme.
My new favourite place. Everything about this place is just brilliant. Best tapas this side of Inopia. The staff are completely lovely and always like to look after your coat or chat about the menu (they recently changed the patatas bravas, unfortunately for the worse, but are bringing back the old style because everyone - staff and clientele alike- liked them better) AND they tell great jokes. excellent mojitos too. not at all pricey. My absolute favourite are the roast pork belly and gambas ajillo.
I think I need to go eat lunch there now.