I’ve often found more happiness in good people rather than good places.
An extraordinary view is nice. But a beautiful place can sometimes feel achingly empty when there’s no one to share it with.
Sometimes it all lines up. The moments when scenic serenity and good company come together for something once in a lifetime.
And then there are the times in which the food is so good that none of that stuff is remotely important at all. When regardless of where you are or who you’re with, you’re utterly content plopping your fat ass down and eating every delicious thing in sight.
Spain boasts all of the above, but it’s worth noting that it could fall into the latter category with ease. The five dishes and tapas to follow were exceptionally memorable. And one writer would rather not travel 4,000 miles each time a hankering comes along to enjoy them. It takes enormous, airheaded audacity to push a menu item onto one of Tampa Bay’s highly skilled chefs. So let’s do it anyway!
Tuna Tartare on Lime | DisTinto Taberna
The Place to Pull It Off: Bulla Gastrobar, SoHo Tampa
It’s hard to explain just how hard that lime hits sitting under a shiny mound of fresh tuna. Less crisps with tartare from here on out. More juicy limes.
Pan-Fried Chipirones | El Barril
The Place to Pull It Off: Cena, Channelside Tampa
A zestier, more flavorful take on calamari. Everything Cena touches turns to culinary gold, this would be no different.
Chicharrones | Decadente
The Place to Pull It Off: Spain Restaurant & Toma Bar, Downtown Tampa
Simple stuff here with the fried pork cracklings. Yet somehow we can only find a washed up version of it in a plastic bag at a Shell Station.
Cantabrian Anchovies, Fresh Tomato and Cheese | La Bien Aparecida
The Place to Pull It Off: Ceviche Tapas Bar & Restaurant, St. Pete
Would Americans ever take to this dish? Probably not. But I’d personally be willing to eat this at Ceviche until it makes the bottom line worth their time.
Vichyssoise of Summer Leeks and Bluefin Tuna | La Bien Aparecida
The Place to Pull It Off: Mise en Place, Tampa
It’s worth noting that the photo above was taken prior to dumping a delicious, chilled broth of leeks over that tuna. And also that vichyssoise isn’t unique to Spain by any means. But I desperately want the virtuosos at Mise en Place to make it anyway.