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Home / Articles / Food / Restaurant Reviews /  Papa's Tapas
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Wednesday, September 6,2017

Papa's Tapas

For Dazzling and Sublime Spanish Cuisine

By Arnold Leir  

If at the moment you can’t afford to make that dream trip to Spain, here’s a consoling thought: go to Papa’s Tapas in Delray where you will discover the equivalent of some of the finest food you would find on the Iberian Peninsula. The patriarch of this family operated establishment, Cristobal Parra, was born and raised in Spain. According to his daughter, Anne Kolensky, he frequently makes month long trips back to his native land where relaxation takes the form of exploring the Spanish culinary scene.

It doesn’t get more authentic than this.

Tapas is an open ended culinary style. Each region, city and restaurant in Spain has its own take on what to include on the menus. At this restaurant there is a concerted effort to harmonize the freshest and finest ingredients. What emerges is a series of exquisite dishes that you can enjoy in a cheerful, intimate dining room filled with original works of art.

If you peruse the wine list at Papa’s, you will be impressed with the variety and prices of a stellar collection of vintages from around the globe offered by the bottle and the glass. The bar creates a peerless sangria (red or white) overflowing with nuances of fresh fruit. Beer on tap and in bottles is also available.

A complementary saucer of vibrant Tomaca (a savory fresh tomato dip) and basket of hot, crisp dinner rolls was the starting point of our culinary journey. With so many options on the menus, we relied on the guidance provided by the charming and professional staff.

From the Tapas menu, we selected three signature dishes and although one might refer to them as small plates, they were incredibly satisfying choices. First to arrive, Meatballs Adalucia, delivers a quartet of delectable spheres prepared from flavorful beef, dates and almonds sautéed in an ethereal demiglace.

Seafood aficionados will adore the mating of shrimp, scallops and calamari energized by chorizo and fresh mushrooms in Olivia’s Cazuelita. The combination is buoyed by touches of garlic, select spices, olive oil and white wine.

Pulpo featuring cuts of fresh octopus sitting in an elegant reduction of olive oil, white wine and garlic is a masterpiece of culinary ingenuity. It is at once brash and refined, but unquestionably my favorite tapas.

The stunning finale of Tres Leches cake surrounded by mounds of whipped cream, and strands of chocolate syrup was an instant hit.

Happy Hour is available at the bar Monday to Saturday from 4 to 7 pm. Enjoy drinks at reduced prices. A special bar menu is also available. To learn more about the vast range of signature dishes at Papa’s Tapas, log on to www.papastapasdelray.com.

 

  • Currently 3.5/5 Stars.
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