Good things come in small oxtails.
No, that’s not right. Hold on.
Good oxtail comes in small packages.
Eh, close enough.
Because now you’ve got Tapas by Alex Stratta, a new Spanish small-plates spot from a two-Michelin-starred chef for date-night oxtail, chorizo meatballs and vino, now open at Tivoli Village. (See the menu and the slideshow.)
The place looks like a Spanish hacienda. If you’re not familiar, here’s a primer: dark wood floors, warm yellow walls, wrought-iron light fixtures, brightly colored art and a water-mister-lined patio. Hey, the Spanish take their misting seriously.
Anyway, come here for dinner. Preferably with a comely someone who wouldn’t mind sharing a plate or six with you. The trio of soups (gazpacho, avocado and almond-garlic) on the patio sounds about right. Then again, so does some rabbit-stuffed paella or oxtail on one of the red banquettes inside.
Either way, come thirsty. They’ve got wine, sangria made in-house and sherry cocktails to quench that.
Because, you know, that’s what alcohol does.
No, that’s not right. Hold on.
Good oxtail comes in small packages.
Eh, close enough.
Because now you’ve got Tapas by Alex Stratta, a new Spanish small-plates spot from a two-Michelin-starred chef for date-night oxtail, chorizo meatballs and vino, now open at Tivoli Village. (See the menu and the slideshow.)
The place looks like a Spanish hacienda. If you’re not familiar, here’s a primer: dark wood floors, warm yellow walls, wrought-iron light fixtures, brightly colored art and a water-mister-lined patio. Hey, the Spanish take their misting seriously.
Anyway, come here for dinner. Preferably with a comely someone who wouldn’t mind sharing a plate or six with you. The trio of soups (gazpacho, avocado and almond-garlic) on the patio sounds about right. Then again, so does some rabbit-stuffed paella or oxtail on one of the red banquettes inside.
Either way, come thirsty. They’ve got wine, sangria made in-house and sherry cocktails to quench that.
Because, you know, that’s what alcohol does.
