I'm always willing to check out an Aaron May concept. I loved Sol y Sombra up in DC Ranch, even though it was isolated in its island-like existence way up there. The food and atmosphere was primo, so when I heard he was opening up another tapas restaurant, I never had my doubts.
Some holdovers from Sol y remain -- the patatas bravas, the pil pil, the sol y sombra -- but by and large, the variety on the menu (which isn't overwhelming by any means) is fantastic. Of the five plates I had, I sampled surf, turf, veggies, chutney and grilled bread.
The trout, a nice-sized fillet for just $8, sits on a bed of chilled veggies in a summery vinaigrette, and is the best value on the menu. The filet mignon, a perfect medium rare spiral cut, also was a good value at $13 considering the plate size.
I wish the cocktail menu offered more tequila-based drinks -- it's mostly rum -- but the Aqwa was something special (albeit bizarre): cacao and cane infused liqueur, caffeine, ginseng, guarana and lots and lots of juicy lime. The bartender told me most people have been afraid to order it, but I didn't hesitate. This kind of cocktail mastery belongs at May's other Old Town concept, Mabel's on Main.
The atmosphere is decidedly Spanish -- high-energy Salsa music, tiled floors, vaulted ceilings and a cramped but effective bar area. The semi-outdoor patio looked interesting at a glance, and will be a hit on warm nights. I'm glad they left an understated remnant of the old Pitschke's that used to occupy the space -- a tiled accent beam that supports the roof. It adds some color, yes, but the ode to the space's history is a respectful touch.