¡Salud!

by Brent Miller

One of the major culinary benefits to living in a culturally diverse environment is having the pleasure of sampling foods from all different walks of life. Although some foreign entrepreneurs may subsidize their kitchens with local talent, their intrinsic ability to teach their authentic recipes creates a whole new internal society that produces satisfying results.

Tintos (Spanish for “red wine”) in West Hollywood is a breath of fresh air when it comes to authentic Spanish tapas. The family-owned and operated restaurant specializes in typical foods from Spain and it’s Balearic Islands. When you walk in the door you are greeted with a warm smile and an eagerness to accommodate. The environment is intimate—very European in feel—and the contagious energy is suggestive of the beginnings of a long night out in Barcelona. The bar is a hot seat—the high back leather stools are the most comfortable in town—and a glass (or pitcher) of their homemade Sangria is the perfect starter cocktail(s). In addition to the tapas, their menu offers a variety of full-size entrees; although I have yet to sample these, the Setas al Ajillo (wild mushrooms), Gambas al Ajillo (sautéed shrimp) and Solomillo a la Riojana (beef tenderloin) tapas are personal favorites.

If you’re still looking to find a Latin-enriched restaurant, but would rather head South in flavor as opposed to East, Xiomara in Hollywood serves arguably the best mojito in town. Behind the beautiful mahogany bar sits a machine that swallows fresh sugar cane stalks, pulverizes them and spits out the purest simple syrup available. Mix it in a glass of muddled mint, freshly squeezed lime and a hardy sample of white rum, and you’ll be off and running. Unfortunately, the Cuban-influenced menu reads better than it tastes. While their Caesar salad with white anchovies proved to be quite tasty, the seafood paella with saffron risotto was seafood-less and overbearing in flavor. Unfortunately the freezer-burnt seafood was consistent with my friend’s overcooked sea bass. Although neither one of us finished our entree, we were able to find room for the very tasty coffee-enriched Tres Leche dessert. Xiomara claims the chocolate soufflé as a specialty for fellow sweet tooths, but it needs to be ordered 45 minutes in advance. The ambiance is masculine in décor and romantic in lighting. First-date couples should request a seat in the balcony, where the vibe is intimate and cozy.

THE DETAILS

Tintos
7511 Santa Monica Blvd.
WeHo
(323) 512-3095
www.tintotapas.com

Xiomara
6101 W. Melrose Ave.
Los Angeles
(323) 461-0601

Brent Miller has more than 10 years experience—nationally and internationally—in the special event and food and beverage industries.