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| - I went to Tapas 24 for a friend's birthday. I think we were roughly 20 odd people. My bf and I shared all the tapas. The food was good but I've had better Spanish food/tapas elsewhere. We started off with the Mixta Iberico (Iberian sausage, chorizo and ham platter). I really wanted the Iberian ham... it's similar to prosciutto. It was good but I've had it better elsewhere. For example, the one at Bocata in the old port is delicious!! The chorizo and sausage were nothing special. We ate the cold cuts with Coca con Tomate (coca bread - tomato - olive oil). It's basically a baguette cut up with olive oil and the juice of a fresh tomato. Normally I wouldn't order something so simple but the waitress recommended. It really filled us up and helped us coat our stomachs for all the alcohol to come so I guess it was a good idea. We had the Pinxo de Cordero Alhucemas (Quebec lamb brochette). It was so good! I loved the spice and how tender it was. I wish there had been more than one brochette. We also had the Mc Foie - Burger which was also very tasty. t was basically a hamburger with a sesame seed bun, beef patty, onion, and foie gras. They put the foie gras on the side and it was a good size. The burger itself was smaller than a regular hamburger but slightly bigger than a slider. To accompany the burger we got the las Bravas (triple cooked fries - aioli - brava sauce). They were thick rectangular fries... nothing special. I tried my friends Bikini de "Carles Abellan Tramezzini. This was so yummy! Its basically a grilled cheese with Iberian ham,mozzarella di buffala, and truffles.
It was pretty packed on a Saturday and the music was good. I would come back for drinks and maybe one or two tapas for like a 5 a 7. Go with your colleagues or friends after work! The drinks were good. I want to go back and try their sangria.I tried the French Canadian Bloody Caesar which was made up of Gin Piger Henricus, clamato, lemon, and rimmed with steak spice. It's not often that I see a bloody Caesar with gin. Gin is my drink of choice so i was excited to try it and it did not disappoint! I also tried the Peruvian bloody Caesar which was also very good! It was made of Pisco, clamato and lèche de tigre. I had to google the latter because tiger's saliva seemed weird and unappealing to me... lol Thank god for google! ... "Lèche de tigre is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche."
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