Small Plates, Big Flavor
Wilmington’s only true tapas restaurant delivers delicious food and potential to spare.
(page 3 of 5)
“Flatbread—cocas—is very traditional in Spain,” Lazzarini says. “The ingredients can be anything you want.” Though more pickled than pungent, the anchovies’ presence was hard to miss.
I expected to see cod croquettes on the menu, but there was nothing offered during my visits. Lazzarini says he initially “played it safe, but now I know what I can serve here, and I’m adding more traditional dishes like cod fritters.”
I sampled Serrano ham croquettes served with a guava-rum glaze. Finely diced ham meshed with a velvety béchamel sauce to create a luscious filling. The kitchen has a real skill with dishes that require a crisp crust. It manages to deliver a crunchy coating while keeping the contents moist. Witness both the empanada de pollo and the empanada de ropa vieja, cut into neat triangles and perched on a plate.