Tia Pol Revisited: Not Just Your Everyday Tapas

The regular menu at Tia Pol is rich with deliciousness, but savvy regulars always check the day’s specials first. “They’re always, always spectacular,” promises iheartoffal. “Sometimes I even just ask them to send out all the specials without telling me what they are.” One recent hit: oyster mushroom carpaccio with olive oil, manchego, tomato, and Marcona almonds.

Among the everyday offerings at this popular Basque-influenced tapas bar, hounds especially like these:

- Fried chickpeas: “The best thing in the entire world,” declares tamasha.

- Patatas bravas: Rough-cut potatoes, nicely seasoned, perfectly fried, and served with lively spicy aioli.

- Pinchos morunos: Scrumptious lamb skewers, which arrive stuck into pieces of excellent crusty bread. That bread really soaks up the meat juices, so don’t leave it uneaten, advises Senor Popusa.

- Navajas y almejas: Razor clams and cockles. They’re terrific on their own, but once again bread is your friend–use it to sop up the briny, garlicky juices, urges Miss Needle.

Also recommended: Palacios chorizo with bittersweet chocolate, boquerones (white anchovies) stuffed into tuna, and piquillo peppers stuffed with potato salad.

Tia Pol [Chelsea]
205 10th Ave., between W. 22nd and 23rd Sts., Manhattan

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