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| - I was a fan of chef Aaron May's old tapas restaurant Sol y Sambra, so when I heard about Iruña, I couldn't wait to go. My husband and I made reservations for 7:30 on a Friday night, and there were actually several tables available. We were seated immediately and made to feel very comfortable -- the staff at the door was very friendly and welcoming.
Our server was Leticia and she was terrific. I had the red sangria and it was very tasty. My husband stuck with ice water (which was also tasty, he reports). ;-)
We ordered some of the old favorites that we remembered and loved from the old restaurant (marked with an asterisk below, with a comparison to the tastes we remembered), and tried a few new things as well:
Romaine Hearts w/ Garlic Dressing -- the dressing was delicious, as was the Mahon cheese. The garlic croutons were less than exciting but decent -- could have had a bit more seasoning.
*Asparagus with Romesco Sauce -- served cooked and cold, I really enjoyed this dish, just as I did at Sol. The sauce seemed a little less spicy at Iruña, and I didn't get the roasted tomato flavor that I remembered. My husband isn't a fan of cooked veggies served cold, so he thought it was so-so.
*Pollo Colonial -- we've been craving this one since Sol closed down. It seemed a bit spicier this time, and we LOVED it. It was all we remembered and more. Favorite dish of the night.
*Patatas Bravas -- we were a bit disappointed in this one. The potatoes were nice and crisp on the outside, soft inside, like we remembered, but the smoky flavor added to this was overwhelming and really ruined the dish for both of us. It was too much. Would love to see the smokiness toned down a bit.
Lomo con Romesco -- this pork dish came recommended via a professional review as the best meat dish on the menu. We thought it was definitely good, but nothing amazing. Again, I wished the romesco sauce had a bit more of a roasted tomato kick.
Filet Mignon with Tomatoes and Salbitxada -- recommended by our server, THIS was absolutely delicious. The salbitxada was a fantastic, chopped, slightly crunchy mix of some sort of almonds, tomatoes, and some other incredible ingredients that I couldn't figure out. Hubby and I voted it best side/sauce/garnish, and the filet was very well seasoned (though a little more done than we like -- server said the dish was usually cooked medium - medium rare, and it was medium to medium well in some parts, but still delicious). 2nd favorite of the night.
We had way more than enough food, and even though we ordered some of the most expensive tapas on the menu and two glasses of sangria, our total bill was a reasonable $76.
Service was excellent, food was brought out as it became ready in the kitchen, just perfect timing in our opinions. Plates were generous sizes for tapas, and overall, we had a terrific experience (still a little bummed about those patatas bravas -- hoping it was just a bad batch and will try again next time).
Will definitely be back again with friends.
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