The dish on Long Island's restaurant and food scene.
Dont get me wrong; I like tapas. I have fond memories of sidling up to the bar in Spain, ordering a chilled glass of Manzanilla sherry and enjoying successive plates of shrimp in garlic sauce, serrano ham, croquetas de bacalao (salt-cod fritters), pan tomate (toasted bread scraped with ripe tomato), tortilla espagnole (potato-studded omelet). But I am growing increasingly sour on Long Islands nascent tapas culture.
First of all, many of the local restaurants serving tapas dont even nod in the direction of Spain. A list of small dishes that includes hummus, duck spring rolls, Wagyu sliders and fried calamari is not a tapas menu. Its appetizers! Nor does every type of food work in small portions. Do not serve me one beef short rib, one tiny New Zealand lamb chop or a ramekin of penne alla vodka and call it tapas. A pizza is not tapas, nor is a mesclun salad with candied walnuts, dried cranberries, goat cheese and balsamic vinaigrette.
I harbor a grudging respect for restaurants that at least limit themselves to small plates. What I find completely baffling are restaurants that serve tapas along with appetizers, crudi, salads, soups, side dishes and full-sized mains. Such restaurants often claim to do so in the name of offering diners more choices, but when I am confronted with one of these menus I am often tempted to go straight to dessert.
Proper tapas: c roquetas de bacalao at Bahia Social Club in Long Beach