Giorgio Rapicavoli's Taperia Raca now open

On Friday, March 28, Eating House’s Giorgio Rapicavoli and business partner Alex Casanova are opening Taperia Raca, a cozy Spanish tapas and wine bar on Biscayne Boulevard debuting later this month and offering 16 seats inside and 40 outside. Helping Rapicavoli split his time is Chef Ryan Harrison, previously of Preservation in Sunny Isles and Rapicavoli’s right hand at the pop-up Drinking Room, who will head the kitchen at the restaurant.

“Alex and I have wanted to do Spanish ever since the quick side trip we took to Barcelona after Tierra Madre a few years back,” says Rapicavoli. “We’re stoked about the location and even happier to have Ryan behind the line.”

The menu of shareable small plates remains the same throughout the day:

Platos Frios/Cold Dishes ($5-21): Aceitunas Aliniadas- marinated Spanish olives, with orange, lemon and garlic; Pate de Higado- chicken liver mousse, Pedro Ximenez, almonds and fig preserves; Pulpo a la Vinagreta- poached octopus,
lemon, onion, olive oil and herbs; and Boquerones- white anchovies, roasted lemon, Florida citrus
and herbs.

Charcuterie and Cheese Plates will be served with grilled bread, olive oil, daily preserves and smoked honey.

Platos Calientes/Hot Dishes ($6-16):  spicy Patatas Bravas- fried baked potatoes, garlic aioli and smoked tomato; and Empanadas de Bacalao- salt cod, pickled garlic, potato, lemonand herbs. Alitas de Pato with sweet/sour fig and pimenton salt and Cachetes de Cerdo with mushrooms, potatoes and truffle.

Desserts ($6-9) will change on a daily basis, but expect twists on old classics like Roasted Banana Crema Catalana, Rice Puddings and Torrejas with Salted Caramel Ice Cream.

Off-the-menu chef’s specials will also be available during lunch and dinner. The drinks menu will offer a “carefully curated list ” of beers, white and red wines by the bottle and glass, along with wine and beer cocktails such as Sangria; Calimocho- a combination of red wine and Coca-Cola; and the refreshing Clara- a combination of draft beer and Sprite.

Sunday Brunch ($5-19): will include Ensalada de Remolacha- beets, Marcona almonds and fig vinegar; the classic Tortilla Espanola- organic eggs, caramelized onion and baked potato; Croquetas de Jamon- smoked and roasted ham, béchamel, and quince jam; Torrejas Café con Leche- Cuban bread, Panther Coffee, cream and sugar; Waffle con Bananas- Belgian waffle, sherried bananas and vanilla whipped cream; and Panqueques de Maiz y Durazno cornmeal/peach pancakes and peach syrup.