Tasca Brava - Be Brave

South Glenwood District, 607 Glenwood Avenue

Tascabrava.com

Experienced on Friday, March 28^th

Roughly interpreted, this delectable “authentic and slow movement” Spanish restaurant is a “brave tavern.” One may require bravado to sample the sensory cuisine, but bravado may be essential if you disagree with the bold, and passionate, style of service. Don’t be scared; be brave.

As you enter the face of this restaurant, which resembles a cozy home, you may quickly realize there is a Commander: he cooks, he serves and reserves. He IS the experience. However, he has your ultimate dining experience in mind, despite the corny jokes at every table. He cares that your taste buds are delighted and that you traverse distances in your mind to the peak of mountains in Spain for ingredients. He may disagree with your menu choices, he may coach you in eating your meal, he may be pushy and over-the-top about his methods and ingredients, but you can’t say it wasn't a unique experience. With that said, the Chef who cares about every detail may delay the speed of service, so prepare to either enjoy your meal over a period of time (as Spaniards do) or make a reservation during the week. It will be well worth it. The savory flavors coat your tongue and delight your senses, along with completely expanding your belly. 

Here’s what we ordered, along with a brief, yummy review:

Pan de Queso – A fluffy, buttery and slightly cheesy bread, only to be consumed with your digits (no utensils); at the Chef’s mandate.

Tapas: Croquetas de Platano Dulce – Sweet plantain croquettes filled with purếed black beans and topped with sour cream and sprinkled cinnamon. This dish was a little sweeter than we anticipated, but incredibly delightful.

Tapas: Chorizo de Jabali – Wild boar sausage, blood sausage (be brave), small Spanish potatoes (so creamy and sweet) and choclo, which is a Spanish corn. The sausage was savory and delicious, but you have to be somewhat brave to sample blood sausage. The Spanish potatoes were so sweet and not grainy or starchy and the corn was large and crispy. The components of the dish complimented each other perfectly.

Entrée: Solomillo Extremeño – Creamy goat cheese sauce poured over pork loin slices; served with saffron Spanish rice and Catalan-style spinach. My tongue loved this bath of creamy, meaty deliciousness. The dish came with 3 pork loin slices, so after tapas, it was still a little too large to even be split; prepare for a to-go box, especially because the Chef/Chief will more than likely talk you into dessert.

Dessert: Flan Dulcinea or “EMT Dessert” according to the Chef, because he “must call the city for Emergency vehicles since the dessert overwhelms the senses.” Upside down flan with a touch of olive.