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Tapas Tapas Review - Ropewalks Liverpool

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Tapas Tapas Review

Early last week RopeWalks Liverpool were invited to Tapas Tapas in back Colquitt Street, (Arthouse Square), to try out the gorgeous items on their menu. Having eaten there before, I must say I was excited to be going back; I love their Chorizo!

On entering, myself and my partner J are greeted by the owner and host Michael. He sits down with us to talk a little bit about the sourcing of the ingredients and what goes into making sure the experience is as authentic as possible. He is smiley and genuinely enthusiastic about why we're here. He has great confidence in his dishes. He went all the way to Marbella himself to get the ham hocks hanging just to the back of me by the bar. He says that went searching for a chef for the restaurant, he was astounded to find that he had already eaten his food. The chef had worked at a regular haunt of Michael's whilst he was living in Spain for 6 years. The tiles that adorn the walls are all imported too.

Knowing that we are from RopeWalks, he understands that there is a great history of the place. He asks us, "do you know why Colquitt Street is named that?". We do not know. He exclaims that Colquitt was the name of the person who was challenged to the last-ever pistol duel at dawn, which took place in Dingle in the 1700s.  On the day of the duel, instead of going himself, Colquitt sent someone in his place. This substitute was subsequently killed, and Colquitt's name was immortalised to shame him forever more. He also explains that a sailor once owned the building we are in, and that Kenny Dalglish used to park his car up in the garage next door and come in for a chat.

After wishing us a pleasant meal and leaving us with our menus, the difficult decision comes of what we should have. I don't normally eat fish, so my girlfriend will eat the seafood dishes. I shall have the meat. Settled then. We have Coca cola to drink, although there are loads of great beers and wines to choose from.

First comes the selection of cured Spanish meats. Its called the Surtido Mixto, and comes with Lomo, Jamon Serrano, Cechina, Chorizo and Salchion. We enjoy the Jamon Serrano a lot. The Chorizo is lovely as ever. There are another two. We weren’t sure which was which. There was a strong tasting sausage, which tastes authentic but a little too much for us, and pork we think, which has an infused vinaigrette taste.

We share the Patatas Bravas, and the Spanish Omelette. Every Spanish restaurant either lives or dies by these two. Verdict: Excellent! J say it tastes as good as the best shes ever had, which was made my a Spanish woman from scratch. The Patatas Bravas is sautéed to perfection with potato with fluffy centres and a slightly crispy texture on the outside, accompanied with a beautiful simple spicy tomato sauce.

Next our skewers arrive. I have ordered the Pinchitos De Pollo y Chorizo. It is marinated Chicken fillets which have been griddled on the skewer with Chorizo. It comes with a sweet chilli dip. I loved this. It was really simple and the sauce was delicious. J has the Gambas Al pil-pil, King prawns oven baked with traditional cazula with olive oil, garlic and chillies. Her favourite dish of the evening. I drop a fork at this point, and immediately without asking a waiter comes racing over asking if anyone had dropped a fork. That is good service!

J tries the Mussels, which do look delicious I have to admit. She says they are. They are in a spicy chilli and garlic tomato sauce.

I get a Patatas Al Infierno, which is fried potatoes with onion, peppers and.. you guessed it, chorizo. By this point I have started to think that I've chosen too many Chorizo dishes! It is lovely, but I cannot eat another thing. I do make a valiant attempt to finish it off though.

We were never pestered thoughout our stay. I really enjoyed not being interupted at a restaurant for once. When the staff see we are finished, they say they are happy we had such a nice time and pass on our good wishes to the owner. Please go here, we can't praise it enough!

RL.

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