"If you are craving a soulful taste of Spain in a setting that feels at once homey and sophisticated, head to Palo Alto's Macarena. We dined on a wealth of tapas, including Churos Bravas, essentially extra-long and thinner versions of tater tots with a bravas sauce; eggplant chips with honey and lime (super thin fried eggplant slices); Gambas Al Ajillo, prawns infused in olive oil, garlic and chili; and Pan con Tomate, crisp bread with a light tomato and EVOO sauce."
"We thoroughly enjoyed the grilled artichokes in Romesco sauce, which managed to be crisp on the outside and tender inside. RELATED: Hatched brunch eatery opens at Town & Country A revelation was the Timbal De Rabo De Toro, a small but supremely rich dish of braised oxtail with truffle potato puree and brioche bread. Make sure you drink dry red wine with this to cut through the pate-level decadence."
Macarena in Palo Alto serves homey yet sophisticated Spanish tapas. Offerings include Churos Bravas (extra-long thinner tater-tot style with bravas sauce), eggplant chips with honey and lime, Gambas Al Ajillo, and Pan con Tomate. Grilled artichokes are crisp outside and tender inside with Romesco sauce. The Timbal De Rabo De Toro features braised oxtail with truffle potato purée and brioche; pairing with dry red wine is recommended to balance richness. Abuelita's meatballs are perfectly braised pork and beef served with peas and crispy roasted potato cubes. Saquets De Crema are fried puff pastry squares filled with frozen vanilla cream and served with melted chocolate. Wild Onion at Hotel Citrine offers weekend brunch led by Philippine-born, Hawaii-raised Chef Julie Cablay.
Read at www.mercurynews.com
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