Las Vegas Weekly

This tapas restaurant by way of Chicago offers 12 priced Sangria and an assortment of $3 appetizers in the bar area on weekdays from 4-7PM. Our waitress also served as bartender so service tended to be on the slow side. We started off with a carafe of red sangria ($10) and a chicken empanada (3 Forks, $3) served with what tasted like mustard spiked mayonnaise. Our next round included a tiny portion of seafood salad (1.5 Forks, $3) and a large portion of spicy potatoes with tomato aioli (3 Forks, $3). Meanwhile we kept working on the Sangria while enjoying the bar scene. It was at this point that we decided we were not going to be in the mood for a full meal so we asked the waitress/bartender if we could use the Restaurant.com certificate for the Sangria and appetizers. Not a problem said my now much more efficient waitress. As the bewitching hour of 7PM approached we quickly requested the Serrano ham and tomato bread tapas. (0.5 Forks, $3) I did a quick calculation using the Dewey Decimal System and determined we were going to have a difficult time reaching the $35 minimum required for use of the Restaurant.com certificate so we ordered the goat cheese baked in tomato sauce tapas (5 Forks, $7). We were now satiated and ready to quit, but we ordered 2 mini desserts, coconut bread pudding with sorbet and a truffle chocolate cake (2.5 Forks, $4). Based on my updated calculations we were still nominally short of the requirement, but I asked the waitress for the bill wow 14 cents to the good.

This restaurant specializes in both paella and tapas. I was surprised that much of the restaurant has been curtained off leaving only a small section of tables. We started off with a salad of apples, almonds, manchego cheese over organic greens (4), baked goat cheese in a rich tomato sauce (3.5) and dates wrapped in bacon (1.5). We were disappointed by the dates which were overcooked and chewy. I questioned the waiter and he confirmed that this is the way the dish is prepared. We also ordered paella; mine was mixed seafood with shrimp, scallops, mussels and green beans. Ann ordered the evening's special seafood paella with monkfish, beans and squash. Each was visually unappealing suffering from a heavy hand with the tomato sauce and an absence of saffron. I used a $50 certificate purchased form a radio station at a discount.