Delicious Tradition

Tapas are a truly Spanish culinary art form. The small plates hail from the south and are a trademark of the Andalusian region. But since the bite-size meal masterpieces crossed into Western territory, every restaurant prides itself on offering tapas fusion this and tapas fusion that. We say it’s time...

By Patrice Elizabeth Grell Yursik

March 22, 2007

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Tapas are a truly Spanish culinary art form. The small plates hail from the south and are a trademark of the Andalusian region. But since the bite-size meal masterpieces crossed into Western territory, every restaurant prides itself on offering tapas fusion this and tapas fusion that. We say it’s time to go back to the basics. Ideas Restaurant offers a respite from the wasabi-inflected, coconut-drizzled, and lemongrass-bedecked dishes traditionalists eschew. At the second annual Gastronomy Week, Ideas is offering traditional tapas made entirely with ingredients imported from Valladolid, Spain.

Everything from the fish to the bread has been flown in from overseas, and from today through March 31, wine tastings will be offered on the restaurant’s second floor. Only the adventurous need apply for some of these menu items — small cuttlefish in squid ink, pickled chicken with cream cheese and tomato marmalade, and cantaloupe soup with Serrano ham are among the week’s most creative offerings. Items range from $2.50 a piece for pinchos (little toasts), to $15 for half-size portions. Dinner will be served from 7:00 to 10:00 p.m.
March 26-31, 7-10 p.m.

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