Take a break from chilly Northeast Ohio and enjoy the warm flavors of sunny Spain at Sangria y Tapas restaurant.
The recently opened dining venue, under the direction of partners Pedro Agustino Casares, Arjimiro Rios and Antonio Ponce, offers authentic Mediterranean specialties. The restaurant is at 27200 Detroit Road in Westlake, in a location previously occupied by Cleats, Dominic’s Pizza and James Dominic’s.
Casares is the former head chef at Viva Barcelona. “It’s always been my dream to prepare and serve the best Spanish cuisine to people who love fine foods,” he noted. Partners Rios and Ponce gained their culinary expertise at Mallorca restaurant in downtown Cleveland.
Tapas are traditional Spanish appetizers or small plates. The restaurant offers a large selection of cold and hot tapas. Guests can choose one item, or several to share. Specialties include jamon serrano, which is a type of Spanish ham with a three-year curing process that brings out the full flavor. Warm fritters are stuffed with serrano ham and honey ($7). Ceviche is a marinated seafood salad made with scallops and shrimp or grouper ($9). Carpaccio of beef ($13) or salmon ($10) is served with capers and Manchego cheese. Hot appetizers include sauteed chorizo sausage with Spanish olives ($9), calamari sauteed with wine and Spanish paprika ($9), Portuguese-style clams ($9), grouper tacos ($9) and crabcakes with blood orange and honey ($13).
An entree highlight is the authentic Spanish paella, a combination of chicken, shrimp, clams and chorizo in saffron rice ($24). Filet of sole is accompanied by serrano ham, mushrooms and fresh peas ($19), and lobster ravioli is tossed with olives, peppers, fresh tomatoes and arugula ($17). A 16-ounce New York strip steak is prepared with peppercorns in cognac sauce ($24), and filet mignon is complemented by port wine, mushrooms and Cabrales cheese ($27). Chicken breast with spinach and crab is served in wine sauce ($14). Other selections include veal ossobuco, braised beef short ribs, lamb shank, sea bass, lobster tail and quail. Less adventurous diners can order a hamburger with toppings like chorizo, Manchego or jalapeno cheese ($8). Additional seasonal specials will be offered this spring. All main dishes are served with house salad, vegetable, homemade potato chips and Spanish rice. At the end of the meal, the host brings each adult guest an almond liqueur.
Dessert is flan, a Spanish caramel custard, creme brulee or the featured dessert of the day ($6).
The restaurant is open for lunch and dinner, serving pitchers of Sangria wine with your meal seven days a week, from 11 a.m. to 11 p.m. A party room can accommodate groups of up to 40 people. Chef Casares will work with you to develop a personalized menu for your event. The adjacent full bar has big-screen TVs for viewing sports. When the weather warms, the outdoor patio will open with a separate bar and open grill for preparing meats and seafood for the featured mixed grill selection.
Phone 440-617-6476 for reservations. Major credit cards are accepted.