Las Tapas in Old Town

I've been to Las Tapas in Old Town Alexandria many times in the past, and until last Saturday I had never been disappointed.

Perhaps it was the fact that it was crowded and the cooks were concentrating on the "set menus" for couples, but the tapas - almost all of them - that we ordered a la carte were not very good.

The pinchitos are some of my favorite tapas on the planet. When I lived in Spain, they were usually served using ex bicycle wheel spokes as the skewers. The ones that we got last night at Las Tapas were tasteless - they certainly didn't have that pinchito-unique flavor - and they were lukewarm, and they were tiny! They should be called tapitas, not tapas.

The Calamares Rellenos En Salsa De Tomate looked great, but when I went to cut into one of them, the stuffing popped out all in one lump, as it was also lukewarm and the dish had been allowed to settle back and separate, thus allowing the stuffing to congeal into one lumpy mass.

The Pulpo A La Gallega was acceptable, but once again, it was lukewarm and the thinly sliced octopus would have probably tasted a lot better if it had been hotter in temperature.

The Mejillones Al Vapor were hot and delicious; no complaint there. The Pa Amb Oli, one of the priciest tapas on the menu, was also good.

I had a half jar of Sangria and this is where La Tasca really failed. This was by far the worst Sangria that I have ever tasted in a restaurant, Spanish or not.

It was essentially made up of Triple Sec and wine, with the Triple Sec overpowering all the other stuff which is supposed to be in a true Spanish sangria and which I think was missing from this "sangria."

I suspect that what happened was that they ran out of the pre-mixed Sangria (we were there at 8PM) and they were just dumping wine and triple Sec and cut up apples into the pitchers.

As many of you know, and anyone who went to a Fraser Gallery opening between 1996-2006 can testify to, I can make one really decent sangria, which follows a recipe that I learned while living in Spain. This perhaps makes me a tough juror for Sangria.

But if you are a Spanish restaurant, and your Sangria tastes like watered down Triple Sec, then you have a problem.

Fail!