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  • This place is definitely different from many other restaurants in this area. Not really the large franchise places, or the ayce variety. But it definitely had that large franchise feel, but not exactly the same. In coming in it looks big, and it's busy, just not like line out the door busy. It has high ceilings, a bar to the right with one TV. Atop the bar is what looks like decor cages but is fact storage. You got your cold room in back with cured meats hanging. Then this odd open preparation are where the cured meats are cut. So if you a couple people, order the paella immediately as it takes a long time. Then look at the tapas or order sangria. As for the tapas, we tried quite a few, won't name them all bit what I remember. Pintxos: basically it's bruschetta made with different toppings. The best was the smoked eggplant. Shishito peppers, not quite too hot be beware of the top where the seeds exist as there still is a punch. Jamon Iberico: before you order ask for the detailed in the difference. At least for our waiter the explanation was great. The subtle flavor of acorn was very much apparent. Paella de tapagria: served on a skillet it's very hot temperature when it comes out. The flaw to this, and I'm not sure if it's always the case is it tasted a bit burnt. There were definitely some burnt remnants in there. Tasted decent but just not the greatest. All in all I think it still is pretty good. But when you advertise this paella, it better be stellar.
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