When we walked into the dining room of Entretapas, the romantic strumming of a Spanish guitar filled the room. We breathed in the savory aromas of sizzling garlic, sausage and onions. And like clusters of other customers, waited for a table on a busy Friday night.
Since it opened two months ago, the restaurant has been a hot spot in Weston, where nearly half the residents are Hispanic. We had a 30-minute wait (a bar or overflow area would have been welcome), but were seated right away when we returned before 7pm on a Saturday. (The pace picks up after the music starts, about 8pm Thursday through Saturday.)
Entretapas specializes in tapas and paella, with an extensive menu of more than 50 dishes. Owner Tomas Vazquez, originally from Ciudad Real in central Spain, offers authentic dishes like huevos rotos con patatas (fried eggs with Spanish-style potato chips), pollo al ajillo (chicken in garlic sauce) and the Madrid favorite of soldaditos de pavia (battered and fried strips of salt cod). Spanish wines, ham, cheese, sausage and other imports are sold at retail. A terrific value: Buy a wine off the shelf (starting at $10.90 for a Tio de la Bota), and pay a $5 corkage fee at the table. Spanish house wines offered by the glass include tempranillo, rueda and riberio plus a full-bodied, house-made sangria with lots of fresh oranges and apples.
Ambience: Despite its strip mall location, the place has a classy vibe, its contemporary decor brightened by deep blue tile accents and colorful prints and paintings (for sale).
- A board of sliced Spanish ham and cheeses with accompaniments like quince preserves, tomato confiture and olives
- Salty imported jamon iberico offset by sweet strawberry marmalade and juicy black olives
- The seafood-laden paella de mariscos and arroz negro: Black rice, porcini mushrooms, cuttlefish and squid ink
- Moist and fragrant paella Valencian – fresh fish, chicken, pork loin, squid, mussels, shrimp and clams
- Tortilla española – baked Spanish omelet with potatoes and onions
- Moorish-style stew of chickpeas, bacon and Spanish sausag
- Bouquerones en vinagre brings – tasty smelt fillets cured in vinegar and served in olive oil
- Empanada gallega – a hearty pie filled with shredded chicken, tomatoes, onions and red and green peppers
- Scrumptious crèma Catalana con frutas del Bosque — an ultra-rich custard beneath a layer of brittle caramelized sugar served with fresh blackberries
What Didn’t Work
- Lukewarn lentil soup