Andalus in the Design District: close, but no cigar

Here at Andaluz we do give the option to try most of our tapas, monday through saturday from 5:30 to 8:00 pm. Cocktails for $3 and tapas for $3, come join us, ask for Alex at the bar.

This is very similar to that spot in southern Spain you haunted during your study away program: anticipate waiters in vests, snow-white bisected banquettes, a gleaming copse bar and a flamenco guitarist strumming his instrument in the courtyard.

cheap cigars

I thought your review of Andalus was very well written and visually descriptive but when you referred to the coating on the marzipan: "but drizzles of chocolate and cherry syrups pretty much ruined it." Why did those toppings ruin it for you? Seems a little yuppie-ish to say without a valid progression as to why it was viewed as a negative for you...

Everything look very spanish indeed. Here my recipe of Gambas al ajilloGarlic prawns.600g prawns or shrimp tales (shelled)250 ml olive oil for fry6 garlic cloves (finely sliced)2 dried chilli peppers. Salt1 Earthenware casserole or you can use a simple skillet 1. Heat the olive oil in the Earthenware casserole or skillet and add the garlic and chilli peppers.2. As soon the garlic has start coloured add the prawns and sprinkle with salt.3. They will be cooked through after 3-4 minutes.4. Serve in individual dishes along with the oil and garlic.

in this place you can find a lot of spanish recipies in english: http://kitchenvoyage.blogspot....