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"Guardado's kitchen knows its stuff. All our tapas, arriving in twos and threes, are admirable. Gambas al ajillo (shrimp sautéed with garlic) are a perennial favorite, but we choose to kick it up a notch with chorizo (Spanish sausage), chopped tomato and thyme accenting the shrimp."
–May 12, 2009 |
"From a former Jaleo chef, this restaurant cooks up Spanish paella, Latin American tapas and plenty of spice...This is my idea of a tapa: a curl of lobster tail and a pristinely shucked claw lounging on a ramekin-size divan of lobster custard. Turn me over, as Saint Lawrence would say, I'm done."
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