Geography notwithstanding, this restaurant specializes in Iberian foods and dishes, though authenticity is often in the mouth of the beholder. The name led me to believe I might be dabbling in Spanish tapas and Portuguese bacalhau, and much of the jazzed menu leans in that direction, especially with charcuterie and cheese — including the famous Spanish ham, pata negra, or Iberian ham, cured from the black pigs of Spain.
I was so excited after reading the menu online. I am Spanish and many of the "spanish" restaurants in this city are not. I decided to order tapas to begin with and see where to go from there. What a disaster! Croquetas that are nothing but a blob of goat cheese covered with bread crumbs? Meatballs in a sauce that tasted out of a package? Sausages that tasted out of Costco? Naming these plates spanish because you have a spanish ingredient or concept is very deceptive. I even asked the owner/ Cornell School of Management graduate about the deception. No logical explanation. Fool me once...
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