Las Vegas Weekly

Because the selection is so eclectic, and makes use of ingredients that are unfamiliar to many non-foodies, Chef Beni Velazquez (a bundle of energy who cut his cooking teeth in Spain) has provided a glossary of items on one of the menu’s pages, stocked with definitions for jidori (a breed of Japanese chicken), Cabrales (which is a type of cheese from Spain) and pepitas (pumpkin seeds—hey, why not just call them pumpkin seeds?), among many others. These and many others are put to good use on a giant tapas list, which rivals any in the city. All in all, there are nearly 49, 33 hot and 16 cold, almost every one I tried delicious.The beat goes on. Seafood paella Velazquez is surprisingly good, even if it does take a full 20 minutes to arrive. The rice is moist and chock-full of shellfish and chorizo. It’s an excellent light meal that is also available as an entrée portion from the main menu. Cuban bites are like sliders in the form of three pint-sized Cuban sandwiches. Steeles’ crab cakes, with pineapple slaw and a chipotle Romesco dressing (consult glossary), are splendid.

Over 100 wines, available by the bottle or the glass. A full bar includes sangria, sake, a variety of beers and organic Sno Queen vodka. Brunch is served on Saturday and Sunday from 11am-4pm, with delicious options like flan and french toast. Live singer and piano player on Tuesday and Wednesday nights; a DJ Friday and Saturday with dancing until 1am. A late-night tapas menu is also available Thursday through Sunday until 1am. Children eat free with the purchase of an adult entree. Monday is locals night with a 20% discount for those in the dustry. Tuesday is ladies night with drafy beers half off between 4 and 8pm. Happy hour is daily 4-7pm, 10pm close, with $1 drafts, $2 well drinks, $3 call drinks (more high end), $3 martinis and tapas from $5-$15.