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.