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  • Tapas 101: A glass of wine, a plate of tapas. A glass of wine, a plate of tapas. A glass of wine, a plate of tapas. Repeat until full. Siesta. Don't be intimidated by the almost 100 selection menu. Don't order more than one plate at a time (this isn't dim sum). Do take your time. Savor the flavor of simply prepared, quality ingredients. While the kitchen excels at traditional tapas, do not pass the tuna-raspberry skewer. A multi sensory dish opening with the aroma of sesame and essence of raspberry, textural contrast of the silky cube of ahi against the seeds, the contrasting temperature of ingredients. It just works. To the traditional. Top props to the monkfish and pisto. Beautifully pan seared, moist monkfish paired with a mix of eggplant, zucchini and tomato. Vinegar adds a good acidic zing that brightens the flavor of the fish. Excellent mixed seafood ceviche with perfectly "cooked" shrimp, white fish and octopus bathed in lime and cilantro. Other standouts, gambas a la plancha (prepared head on; oh the head fat..), tender octopus whose oceanic flavor is heightened by the earthy paprika, calamari a la plancha simply dressed in olive oil, and a very simple plate o anchovy fillets. Not into seafood? Excellent rabo de toro (braised oxtail), falling off the bone, served with Iberian pork atop a very creamy, mashed potato, an excellent Iberian pork shoulder with it's deep, porky flavor, and a sublime plate of imported pata negra (ham from the black footed pig). The hazelnuts of the pig's diet is very prominent in the complex flavor of the ham. Many repeat visits. Service is consistently excellent; friendly and accommodating. Very good wine list with well focused selection by the glass that pair well with the dishes. Vegas resport pricing. Zzzzzzzzzzzzzzz.....
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