The rain continues and the Lakes are cresting and flooding in Texas! Lake Travis full is 685 feet and is now at 710 feet and more rain on the way. ACL is over and Formula 1 is scheduled this week-end (let's see how that goes with a wet track). I'd suggest if you're looking for something different, and want to get out stop into this Tapas Bar on South Lamar and taste their traditional Lata dishes.
BARLATA AUSTIN https://www.barlataaustin.com
Latas are small tins of gourmet, ready to eat vegetables, meat and seafood that are preserved in brine. In Tapas Bars, they are often sold alongside the food that's been made in the restaurant. At Barlata, instead of serving canned food, owner Daniel Olivella cooks traditional lata dishes and serves them in fresh tins. He has 35 years of experience and rave reviews and is secure with what he does and has fun doing it. The interior has concrete floors, yellow painted scaffolding pipe and graffiti type wall murals that depict different scenes like a bicycle race feeding zone. There are pub height communal tables and a long bar, and on Fridays servers sometimes pass around a narrow spouted glass vessel that is for pouring wine or cava directly down the hatch called a porron. Their cocktails are inventive, and there's an all Spanish wine menu. The tapas menu has labels like 'arroces' (includes rice) and 'fideos' (includes noodles) and 'comida caliente' (hot food).
A sampling of what's on their Tapas menus: On De Todo Un Poco there's Mussels with sofrito, peas and pancetta...Pork Meatballs with sepia, pine nuts & tomato sauce...and Baby Squid stuffed with a house made pork fennel sausage. On the Paellas-Arroces-Fideos menu there's Paella Barlata with saffron rice, chicken, seafood, chorizo and vegetables...and Paella Barceloneta with saffron rice, red snapper and shellfish. The Pescado menu has Ceviche with shrimp, octopus and scallop. On the Carne menu you'll find Seared Iberico Tenderloin A La Plancha with migas and chorizo... and Brisket Stuffed Cantelones with béchamel & manchego gratin. The Pinxtos menu offered small skewered bites like poached shrimp, piquillo pepper, Spanish asparagus with pickled egg & aioli...and Iberico A La Plancha with Iberico tenderloin, caramelized onions, red bell pepper puree & mustard sauce. On the Postres (dessert) menu there's Barlata Tarta de Santiago - an almond cake with ginger blueberries & leche Merengada...and Tarta De Queso De Manchego - a Manchego cheesecake, fig marmalade, asian pears & sherry gastrique.
Watch this video about Barlata and how they make their delicious Tapas...
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As always, local events and information are brought to you as a courtesy of Dorie Dillard, Coldwell Banker United REALTORS, your NW Austin Real Estate Consultant. Watch for future Dorie picks for Austin dining experiences!
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