This sponsored article is brought to you by Tapa Tapas.
What better time to open a new tapas restaurant than in the spring?
With a global menu of assorted small plates, salads and mains and two separate bar areas, Tapa Tapas on Bergen Boulevard in Fairview shows signs of becoming the go-to spot for pre-city jaunts, dinner before a movie or a night out with friends.
At the helm is Executive Chef Angelo Panageas, who is no stranger to farm-to-table and seasonal cooking, with his experience at Delmonico, Water Club and NYY Steak paving the way to his “from-scratch” kitchen at Tapa Tapas.
“I believe in using local ingredients as much as I possibly can,” says Chef Angelo. “It’s a symbiotic relationship—great for the customer, because he’s getting the freshest, best tasting products and great for the restaurant because the products are easily sourced and reasonably priced.”
Much care and consideration have been put into the menu and the ingredients used—all at Chef Angelo’s urging. Diners will enjoy Murray’s organic chicken and Cheshire Heritage pork, while fruits and vegetables will rotate out seasonally to ensure optimum flavor and freshness. French fries are hand cut on premise, and both pickled veggies and chicken liver mousse are house made.
Fans of nibbles and lovers of large plates alike will be satisfied with the menu offerings at Tapa Tapas. Chef Angelo’s must haves include the roasted beet salad (slow roasted red and golden beets, goat cheese, tangerine, crushed hazlenuts and wildflower honey), burrata (locally sourced burrata, shaved prosciutto, white truffle honey, poached seasonal fruit) and the burger (black angus chuck, tomato jam, bacon, caramelized onion, fried egg, special sauce and truffle fries).
There are approximately 20 tapas and five or so entrees to choose from, rooted in Spanish cuisine but taking influence from Asia, the Middle East, Europe and the islands. Chef Angelo says to look for a menu that evolves over time and changes with the seasons. And be prepared to share—or not! A party of four coming to dine could consider ordering four or five tapas for the table and maybe a salad and a main dish or two. Or for those who aren’t as easily satisfied, Chef Angelo suggests a single tapa and main per person.
And don’t forget a great cocktail! Tapa Tapas boasts two bar areas: one dedicated to serving up sangria, mojitos and wine and another pouring craft brews, bourbons and other bar specialties.
On the horizon: homemade desserts (in meantime, look for refreshing gelatos and sorbets to round out the meal), jazz buffet brunch on Sundays, and live music in the bar areas.
Call or check out the website for more information, or to make reservations for lunch or dinner.
356 Bergen Boulevard